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Name: Basil Tofu and Vegetable Sandwich
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/2 ct extra firm tofu (12 oz); 1 tb basil Minced; 2 Garlic minced; 12 sl Tomato; 12 Romaine leaves; 3 tb green onions Minced; 1/2 ts Salt; 1/8 ts black pepper Crushed; 12 sl Whole-wheat bread; 6 sl Red onion; 3 c carrot Shredded; 3 c Alfalfa sprouts; 2 ts Lemon juice

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INGREDIENTS

1/2 ct extra firm tofu ; (12 oz)
1 tb basil ; Minced
2 Garlic ; minced
12 sl Tomato
12 Romaine leaves
3 tb green onions ; Minced
1/2 ts Salt
1/8 ts black pepper ; Crushed
12 sl Whole-wheat bread
6 sl Red onion
3 c carrot ; Shredded
3 c Alfalfa sprouts
2 ts Lemon juice

Servings

INSTRUCTIONS

Published in the Los Angeles Times on September 2, 1998, in the Low Fat Cooking column written by Donna Deane. 1. Drain tofu and pat dry with paper towel. Mash tofu with fork in bowl. Stir in basil, green onions, garlic, lemon juice, salt and pepper. 2. Spread 2 tablespoons tofu mixture on each of 6 slices bread. Top each with 2 tomato slices, 1 red onion slice, 1/2 cup shredded carrot, 2 romaine leaves, 1/2 cup alfalfa sprouts and l slice bread. Each Serving 202 calories; 484 mg sodium; 2 mg cholesterol; 4 grams fat; 34 grams carbohydrates; 12 grams protein; 2.02 grams fiber Posted to JEWISH-FOOD digest by Harriet Neal on Sep 07, 1998,

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Nutrition

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Serving Size: 1 Serving (300g)
Recipe Makes: 6

Calories: 233
Calories from Fat: 33 (14%)

Amt Per Serving		% DV

	Total Fat 3.6g	5 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 1.7g
Cholesterol 0mg		0 %
Sodium 373.6mg		13 %
Potassium 650.8mg		17 %
Total Carbohydrate 39.2g		12 %
	Dietary Fiber 6g	24 %
	Sugars, other 33.2g
Protein 12.8g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 233

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