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Name: Tofu Provencal Club Sandwich
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 Yellow bell pepper sliced in rings; 1/8 ts Black pepper; 1/2 c Vegetable bouillon; 1 tb Fresh herbs chopped (thyme, marjoram, OR oregano); 1 lb Reduced-fat tofu drained; 1/2 c Reduced-fat mayonnaise; 1 Red onion sliced in rings; 1 bn Arugula lettuce or red leaf; 1 ts Worcestershire Sauce; 1 Red bell pepper sliced in rings; 1 Loaf French bread, whole wheat; 1/4 c Fresh basil; 1/4 c Lemon juice; 1/8 ts Garlic powder; 1/4 ts Black pepper; 1 tb olive oil; 2 Garlic minced

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INGREDIENTS

1 Yellow bell pepper ; sliced in rings
BASIL MAYONNAISE
1/8 ts Black pepper
1/2 c Vegetable bouillon
1 tb Fresh herbs ; chopped (thyme, marjoram, OR oregano)
1 lb Reduced-fat tofu ; drained
1/2 c Reduced-fat mayonnaise
1 Red onion ; sliced in rings
1 bn Arugula lettuce ; or red leaf
1 ts Worcestershire Sauce
1 Red bell pepper ; sliced in rings
1 Loaf French bread, whole wheat
1/4 c Fresh basil
1/4 c Lemon juice
1/8 ts Garlic powder
1/4 ts Black pepper
1 tb olive oil
2 Garlic ; minced

Servings

INSTRUCTIONS

To make marinade, combine olive oil, lemon juice, bouillon, Worcestershire sauce, garlic, herbs and black pepper in a shallow baking dish. Slice tofu lengthwise into four steaks. Add tofu, peppers and onion to marinade. Set aside 15 minutes. Turn tofu and vegetables occasionally to coat with marinade. Combine mayonnaise, basil, garlic and pepper in a blender or food processor and puree until smooth. Refrigerate until serving time. >>> Continued to next message * SLMR 2.1a * Prunes give you a run for your money! ~-- Maximus 2.01wb * Origin: THE MESSHALL, [Calgary, Alberta] (1:134/73) ======================================================= =================== BBS: DomTech OS/2 Date: 10-26-93 (23:30) Number: 216 From: ELIZABETH RODIER : Refer#: NONE To: BUD CLOYD Recvd: NO Subj: Vanilla Ice Cream Conf: (6) Cooking

NOTES

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Tofu Provencal Club Sandwich

1 Yellow bell pepper sliced in rings
 BASIL MAYONNAISE
1/8 ts Black pepper
1/2 c Vegetable bouillon
1 tb Fresh herbs chopped (thyme, marjoram, OR oregano)
1 lb Reduced-fat tofu drained
1/2 c Reduced-fat mayonnaise
1 Red onion sliced in rings
1 bn Arugula lettuce or red leaf
1 ts Worcestershire Sauce
1 Red bell pepper sliced in rings
1 Loaf French bread, whole wheat
1/4 c Fresh basil
1/4 c Lemon juice
1/8 ts Garlic powder
1/4 ts Black pepper
1 tb olive oil
2 Garlic minced

To make marinade, combine olive oil, lemon juice, bouillon, Worcestershire  sauce, garlic, herbs and black pepper in a shallow baking dish.    Slice tofu lengthwise into four steaks.  Add tofu, peppers and onion to  marinade.  Set aside 15 minutes. Turn tofu and vegetables occasionally to  coat with marinade.    Combine mayonnaise, basil, garlic and pepper in a blender or food processor  and puree until smooth. Refrigerate until serving time. >>> Continued to  next message     * SLMR 2.1a * Prunes give you a run for your money!    ~-- Maximus 2.01wb * Origin: THE MESSHALL, [Calgary, Alberta] (1:134/73)  ======================================================= ===================  BBS: DomTech OS/2 Date: 10-26-93 (23:30) Number: 216 From: ELIZABETH RODIER  :          Refer#: NONE To: BUD CLOYD Recvd: NO Subj: Vanilla Ice Cream  Conf: (6) Cooking

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Nutrition

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Serving Size: 1 Serving (381g)
Recipe Makes: 4

Calories: 419
Calories from Fat: 136 (32%)

Amt Per Serving		% DV

	Total Fat 15.2g	20 %
	Saturated Fat 2.5g	12 %
	Monounsaturated Fat 4.6g
	Polyunsanturated Fat 5.7g
Cholesterol 9.8mg		3 %
Sodium 665.8mg		23 %
Potassium 547.4mg		14 %
Total Carbohydrate 51g		15 %
	Dietary Fiber 8.6g	34 %
	Sugars, other 42.4g
Protein 22.4g		32 %
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: 419

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