Marinated Tofu-and-Eggplant 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

Preparation

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.