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With pickles, oven fries and a tall glass of minty iced tea, even the most devoted bacon fan won't remember what's missing in this smoky, spicy renovation of the sandwich favorite.

Source: EatingWell Magazine, June/July 2005

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total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475 degrees F. Coat a baking sheet with cooking spray.

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  • Combine mustard, soy sauce and 1/2 teaspoon adobo sauce in a small bowl. Slice tofu crosswise into eight 1/2-inch-thick pieces. Pat dry with a paper towel and place on the prepared baking sheet. Using a spoon, spread half the mustard mixture on one side of the tofu. Turn the slices over and spread the remaining mixture on the other side.

  • Bake the tofu for 20 minutes.

  • Combine mayonnaise with the remaining 1/2 teaspoon adobo sauce in a small bowl. Spread the mixture on toasted bread. Divide the tofu, lettuce and tomato among 4 slices of toast and top with the remaining toast to make 4 sandwiches. Cut in half to serve.

Tips

Make Ahead Tip: Prepare through Step 3. Wrap the baked tofu in plastic wrap and refrigerate for up to 3 days.

Ingredient Note: Canned chipotle peppers (smoked jalapenos) add heat and smokiness to dishes; the adobo sauce alone adds a spicy zest without extra heat. Look for small cans with other Mexican foods in large supermarkets. Once opened, chipotles will keep for up to 2 weeks in the refrigerator or 6 months in the freezer.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

353 calories; protein 17g; carbohydrates 46.9g; dietary fiber 4.1g; sugars 2.3g; fat 7.9g; saturated fat 1.1g; cholesterol 3.8mg; vitamin a iu 899.6IU; vitamin c 8.9mg; folate 11.9mcg; calcium 10.6mg; iron 0.3mg; magnesium 9mg; potassium 165.8mg; sodium 714.6mg.

2 1/2 starch, 1 vegetable, 2 medium-fat meat

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