The secret to this sandwich is to slice the tofu very thin, then bread with the parmesan-herb mixture thickly. Water-packed firm tofu works best here; the silken tofu is just too delicate, unless you're immensely careful.
1 (14-ounce) package firm tofu, drained
1 cup breadcrumbs (about 2 slices stale bread)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 teaspoon dried marjoram
1/2 teaspoon dried savory
1/4 teaspoon dried thyme
1/4 teaspoon black pepper, divided
1/4 cup fat-free milk
1/8 teaspoon salt
2 large egg whites, lightly beaten
1/4 cup all-purpose flour
3 tablespoons light mayonnaise
1 tablespoon chopped fresh chives
1 teaspoon low-sodium soy sauce
1 small garlic clove, minced
4 (2-ounce) sesame buns
4 romaine lettuce leaves
12 (1/4-inch-thick) slices plum tomato
How to Make It
To prepare tofu, cut crosswise into 12 slices. Place a large nonstick skillet over medium heat. Add tofu; cook 5 minutes on each side. Remove tofu from pan; cool to room temperature.
Combine the breadcrumbs, Parmesan, marjoram, savory, thyme, and 1/8 teaspoon pepper.
Combine 1/8 teaspoon pepper, milk, salt, and egg whites. Place flour in a shallow dish; dredge 1 tofu slice in flour. Dip in milk mixture; dredge in breadcrumb mixture. Repeat procedure with remaining flour, tofu, milk mixture, and breadcrumb mixture. Place a nonstick skillet coated with cooking spray over medium heat until hot. Add tofu; sauté 3 minutes on each side.
Combine mayonnaise, chives, soy sauce, and garlic. Spread 1 tablespoon mayonnaise mixture evenly over cut sides of each bun. Arrange 1 lettuce leaf and 3 tomato slices over bottom half of each bun; top each with 3 tofu slices. Cover with tops of buns. Serve immediately.