Parmesan-Herb Crusted Tofu Sandwich

Parmesan-Herb Crusted Tofu Sandwich Recipe
Photo: Becky Luigart-Stayner; Styling: Lydia E. DeGaris
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.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 459
Caloriesfromfat 28 %
Fat 14.4 g
Satfat 3.4 g
Monofat 3.6 g
Polyfat 6.2 g
Protein 22.6 g
Carbohydrate 60.7 g
Fiber 4.4 g
Cholesterol 9 mg
Iron 9.8 mg
Sodium 905 mg
Calcium 366 mg

Ingredients

Tofu:
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
Cooking spray
Remaining ingredients:
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

Preparation

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.

May 1999
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