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Marinated Tofu-and-Eggplant Sandwiches

Yield 2 sandwiches

Ingredients

  • Marinade:
  • 2 tablespoons water
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon seasoned rice vinegar
  • 2 teaspoons minced peeled fresh ginger
  • 2 teaspoons honey
  • 2 garlic cloves, minced
  • Remaining ingredients:
  • 4 (1/2-inch-thick) slices peeled eggplant (about 1/4 pound)
  • 2 (1/2-inch-thick) slices firm tofu (about 1/4 pound)
  • 2 large fresh shiitake mushroom caps
  • Cooking spray
  • 2 tablespoons light mayonnaise
  • 2 teaspoons to 1 tablespoon prepared horseradish
  • 2 English muffins, split and toasted

Nutrition Information

  • calories 317
  • caloriesfromfat 25 %
  • fat 8.7 g
  • satfat 1.5 g
  • monofat 1.8 g
  • polyfat 4.1 g
  • protein 12 g
  • carbohydrate 49.7 g
  • fiber 2.8 g
  • cholesterol 5 mg
  • iron 5.7 mg
  • sodium 712 mg
  • calcium 184 mg

How to Make It

  1. Preheat broiler.

  2. To prepare marinade, combine first 6 ingredients in large shallow baking dish. Cut 2 slits into top of each eggplant slice. Add the eggplant slices, tofu slices, and mushrooms to marinade. Let mixture stand 6 minutes, turning after 3 minutes. Arrange eggplant, tofu, and mushrooms on a broiler pan coated with cooking spray. Broil 6 minutes on each side. Pour remaining marinade over eggplant, tofu, and mushrooms.

  3. Combine mayonnaise and horseradish in a small bowl. Spread mayonnaise mixture evenly over muffin halves. Top bottom half of each muffin with 1 eggplant slice, 1 tofu slice, 1 mushroom, remaining eggplant slice, and muffin top.