Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light May 1999

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Credit: Becky Luigart-Stayner; Styling: Lydia E. DeGaris

Recipe Summary test

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

459 calories; calories from fat 28%; fat 14.4g; saturated fat 3.4g; mono fat 3.6g; poly fat 6.2g; protein 22.6g; carbohydrates 60.7g; fiber 4.4g; cholesterol 9mg; iron 9.8mg; sodium 905mg; calcium 366mg.
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