Open Face Vegewiches
|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)|
|Worcestershire sauce||1 Tablespoon|
|French bread slices||4 , toasted (8 1/2 Inch Slices)|
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.