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Open Face Tofu Sandwich


Open face tofu sandwich

The sodium content stated above does not include the sandwich bread since that ingredient's sodium content will vary depending on what low sodium bread can be found at your local market. Add the sodium content of your bread onto the total sodium content stated above.

1 serving: 209 mg. sodium per serving

2 teaspoons healthy oil
1 serving frozen no salt added extra firm tofu
1 oz. red bell pepper, chopped (1/4 inch pieces)
2 oz. chopped avocado pieces
2 teaspoons low sodium mayonnaise
1/4 teaspoon low sodium yellow mustard
1/8 teaspoon garlic granules
1/8 teaspoon black pepper
1/16 teaspoon salt
1 teaspoon fresh lemon juice
2 slices lowest possible sodium sandwich bread

Prep. Instructions

1. Combine the garlic granules, pepper and salt in a bowl.

2. Have all other ingredients on hand.

Cooking Instructions

1. Press liquid out of tofu (see How to Freeze Tofu). Set aside.

2. Heat oil in a 9-inch skillet over medium-low heat. Add bell pepper. Cook, stirring often, for 7 minutes, until softened. Add spices. Cook, stirring constantly, for 1 minute.

3. Crumble tofu into the skillet. Stir to combine. Add lemon juice. Stir again. Cook, stirring often, for 5 minutes. Remove from heat and allow to cool.

4. While tofu mixture cools, mash the avocado in a bowl until on the smooth side but still lumpy.

5. Add mayonnaise and mustard. Stir to combine well.

6. Add cooled tofu mixture to the bowl. Stir to combine.

7. Lightly toast bread. Divide avocado mixture in half, and spread evenly onto the pieces of toasted bread. Serve. - Copyright © 2022 Judy Reynolds