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Open Face Vegewiches

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Ingredients
  Nonstick spray coating 1 Tablespoon
  Bean curd 16 Ounce, drained (1 Package Torn, Fresh Ones)
  Cheddar cheese slices 4 Ounce, halved (Four 1 Ounce Slices)
  Onion 1 Medium, thinly sliced and separated into rings
  Sliced mushrooms 1 Cup (16 tbs)
  Thinly sliced carrot 1⁄2 Cup (8 tbs)
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Water 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Cornstarch 1⁄2 Teaspoon
  French bread slices 4 , toasted (8 1/2 Inch Slices)
Directions

Spray the rack of an unheated broiler pan with nonstick coating.
Cut tofu into eight 1/2-inch slices, then place on the rack.
Broil about 4 inches from the heat for 4 minutes.
Turn and broil 1 to 2 minutes more or till light brown.
Top each tofu slice with half of a cheese slice.
Broil about 1 minute more or till cheese melts.
Meanwhile, spray a saucepan with nonstick coating.
Cook onion, mushrooms, carrot, and celery in the saucepan till tender.
Combine water, Worcestershire sauce, and cornstarch; stir into vegetables.
Cook and stir till thickened and bubbly, then cook and stir 1 minute more.
To assemble sandwiches, place tofu on bread slices.
Transfer to individual serving plates, then spoon vegetable mixture over sandwiches.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Snack
Method: 
Broiled
Dish: 
Sandwich
Interest: 
Holiday, Quick, Healthy
Restriction: 
Vegetarian
Ingredient: 
Tofu
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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4.161765
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 467 Calories from Fat 199

% Daily Value*

Total Fat 22 g34.4%

Saturated Fat 8 g39.9%

Trans Fat 0 g

Cholesterol 29.8 mg9.9%

Sodium 525.3 mg21.9%

Total Carbohydrates 40 g13.3%

Dietary Fiber 2.6 g10.5%

Sugars 6.7 g

Protein 27 g53.6%

Vitamin A 71.2% Vitamin C 10%

Calcium 46.3% Iron 46.6%

*Based on a 2000 Calorie diet

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Open Face Vegewiches Recipe