| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
6 |
Servings |
INGREDIENTS
| 1/2 |
ct |
(12 oz) extra firm tofu |
| 1 |
tb |
Minced basil |
| 3 |
tb |
Minced green onions |
| 2 |
|
Cloves garlic; minced |
| 2 |
ts |
Lemon juice |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Crushed black pepper |
| 12 |
sl |
Whole-wheat bread |
| 12 |
sl |
Tomato |
| 6 |
sl |
Red onion |
| 3 |
c |
Shredded carrot |
| 12 |
|
Romaine leaves |
| 3 |
c |
Alfalfa sprouts |
INSTRUCTIONS
Published in the Los Angeles Times on September 2, 1998, in the Low Fat
Cooking column written by Donna Deane.
1. Drain tofu and pat dry with paper towel. Mash tofu with fork in bowl.
Stir in basil, green onions, garlic, lemon juice, salt and pepper.
2. Spread 2 tablespoons tofu mixture on each of 6 slices bread. Top each
with 2 tomato slices, 1 red onion slice, 1/2 cup shredded carrot, 2 romaine
leaves, 1/2 cup alfalfa sprouts and l slice bread.
Each Serving 202 calories; 484 mg sodium; 2 mg cholesterol; 4 grams fat; 34
grams carbohydrates; 12 grams protein; 2.02 grams fiber
Posted to JEWISH-FOOD digest by Harriet Neal <queenbe@earthlink.net> on Sep
07, 1998, converted by MM_Buster v2.0l.
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