Recipe: Basil tofu and vegetable sandwich

(Carolyn Cole / Los Angeles Times)

Basil tofu and vegetable sandwich

1/2 (12-ounce) carton extra-firm tofu

1 tablespoon minced basil

3 tablespoons minced green onions

2 cloves garlic, minced

2 teaspoons lemon juice

1/2 teaspoon salt

1/8 teaspoon crushed black pepper

12 slices whole wheat bread

12 slices tomato

6 slices red onion

3 cups shredded carrot

12 romaine leaves

3 cups alfalfa sprouts

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.

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 1 slice bread.


6 servings. Each serving:202 calories; 484 mg sodium; 2 mg cholesterol; 4 grams fat; 34 grams carbohydrates; 12 grams protein; 2.02 grams fiber.