These
open-faced sandwiches are a delicious way to showcase the season’s best
tomatoes. Try the tofu spread as a low-fat and nutritious alternative to cream
cheese; the recipe makes about three-quarters of a cup, enough for four additional
sandwiches.
FOR THE
SPREAD
- 7 ounces (½ package) firm or extra-firm tofu, drained
- 3 tablespoons neutral-tasting oil, such as canola or safflower
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Coarse salt
FOR THE
SANDWICHES
- 4 slices whole-grain bread
- 2 tomatoes, cut into 8 slices
- ⅓ cup mixed fresh herb leaves, such as parsley, basil, chives, and cilantro, chopped (or left whole if small)
- Coarse salt
Pat dry
tofu with a clean kitchen towel. Transfer to blender and puree with both oils and
the lemon juice until smooth; season with ½ teaspoon salt (or to taste). Spread
onto bread and top with tomato slices. Sprinkle with herbs and salt, and serve
immediately.
per
serving: 540
calories; 3 g saturated fat; 26.3 unsaturated fat; 0 mg cholesterol; 39.2 g carbohydrates;
18 g protein; 599 mg sodium; 7.5 g fiber
Tags:
Sandwiches