Ingredients
- ⅓ cup reduced fat mayonnaise
- 1 tablespoon prepared horseradish
- Juice and grated zest of 1 small lemon
- 1 14-ounce package extra-firm tofu, drained
- 1 tablespoon olive oil
- Salt & freshly cracked pepper
- 3 cups arugula leaves (or other greens or lettuce of choice)
- 1 7-ounce jar roasted red bell peppers, drained
- Optional: 1/2 cup thinly sliced red onion
- 8 slices good-quality bread (e.g., ciabatta) or 4 good-quality buns, toasted
- ½ cup good-quality bottled bbq sauce, warmed 30 seconds in microwave
Method
In a small bowl combine the mayonnaise, horseradish, lemon juice and lemon zest until blended; set aside.
Cut tofu block lengthways into 4 thick slices. Pat and press out as much moisture as possible between paper towels. Place tofu on a plate, brush with the olive oil, and generously season both sides with salt & pepper.
Preheat a nonstick grill pan, nonstick grill, or large nonstick skillet to medium-high heat. Cook tofu for 2 minutes each side, or until warmed through and slightly charred.
Spread the mayonnaise mixture on cut side of buns or bread. Top bottom slice with arugula, roasted peppers, onion and tofu. Drizzle with barbecue sauce. Cover with bread tops.
Notes
These sandwiches are great in the company of sweet potato oven fries
Categories
Vegetarian
BBQ Tofu Sandwiches with Arugula, Roasted Peppers & Lemon-Horseradish Mayonnaise. To import, drag image to your MacGourmet recipe box.