Roasted Red Pepper Sandwiches with Basil Spread
|Basil spread||1 Tablespoon|
|Firm tofu||8 Ounce|
|White balsamic vinegar||2 Tablespoon|
|Reduced fat mayonnaise||2 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Mustard powder||1⁄2 Teaspoon|
|Basil||1⁄4 Cup (4 tbs), chopped|
|Ciabatta bread/Whole grain bread||1⁄2 Pound, split lengthwise|
|California avocado||1⁄2 , sliced|
|Roasted red bell peppers||16 Ounce, drained (1 Jar)|
|Arugula||1 Bunch (100 gm)|
To make the basil spread: Drain the tofu and place between double layers of paper towel in a colander over a bowl.
Place a small plate on the tofu and then place a 1-pound can on the plate.
Let stand for 30 minutes.
In a food processor or blender, process the tofu, vinegar, mayonnaise, garlic, and mustard powder until smooth.
Add the basil and process until combined.
To make the sandwiches: Spread the basil spread evenly on the cut sides of the bread halves.
Layer the avocado, peppers, and arugula on one of the bread halves.
Firmly top with the other half.