Marinated Tofu-and-Eggplant Sandwiches

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 317
  • Calories from fat: 25%
  • Fat: 8.7g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 4.1g
  • Protein: 12g
  • Carbohydrate: 49.7g
  • Fiber: 2.8g
  • Cholesterol: 5mg
  • Iron: 5.7mg
  • Sodium: 712mg
  • Calcium: 184mg


  • 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


  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.
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