Marinated Tofu-and-Eggplant Sandwiches

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat broiler.

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.

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.

October 1999
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