Camilla Saulsbury demonstrates how to make a quick, easy and healthy bbq tofu sandwich with roasted red peppers and arugula.
Reduced fat mayonnaise
1⁄3 Cup (5.33 tbs)
1 Small, juice and grated zest
14 Ounce, drained
3 Cup (48 tbs)
Roasted red bell peppers
7 Ounce, drained
Ciabatta bread slices
8 , toasted
1⁄2 Cup (8 tbs), warmed 30 seconds in microwave
In a small bowl combine the mayonnaise, horseradish, lemon juice and lemon zest until blended; set aside.
Cut tofu block lengthways into 4 thick slices. Pat and press out as much moisture as possible between paper towels. Place tofu on a plate, brush with the olive oil, and generously season both sides with salt & pepper.
Preheat a nonstick grill pan, nonstick grill, or large nonstick skillet to medium-high heat. Cook tofu for 2 minutes each side, or until warmed through and slightly charred.
Spread the mayonnaise mixture on cut side of buns or bread. Top bottom slice with arugula, roasted peppers, onion and tofu. Drizzle with barbecue sauce. Cover with bread tops.
Want to vanish hunger quickly? Try barbequed Tofu Sandwiches by Camilla. You can count on it as a complete meal providing equal quotient of health and taste. The best thing is that you don't need to plan to make this dish. Grab a bite anytime!