Marinated Tofu-and-Eggplant Sandwiches |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
2 tablespoons water |
1 tablespoon low-sodium soy sauce |
1 tablespoon seasoned rice vinegar |
2 teaspoons minced peeled fresh ginger |
2 teaspoons honey |
2 garlic cloves, minced |
remaining ingredients |
4 (1/2-inch-thick) slices peeled eggplant (about 1/4 pound) |
2 (1/2-inch-thick) slices firm tofu (about 1/4 pound) |
2 large fresh shiitake mushroom caps |
cooking spray |
2 tablespoons light mayonnaise |
2 teaspoons to 1 tablespoon prepared horseradish |
2 english muffins, split and toasted |
Directions:
1. Preheat broiler.
2. To prepare marinade, combine first 6 ingredients in large shallow baking dish. Cut 2 slits into top of each eggplant slice. Add the eggplant slices, tofu slices, and mushrooms to marinade. Let mixture stand 6 minutes, turning after 3 minutes. Arrange eggplant, tofu, and mushrooms on a broiler pan coated with cooking spray. Broil 6 minutes on each side. Pour remaining marinade over eggplant, tofu, and mushrooms.
3. Combine mayonnaise and horseradish in a small bowl. Spread mayonnaise mixture evenly over muffin halves. Top bottom half of each muffin with 1 eggplant slice, 1 tofu slice, 1 mushroom, remaining eggplant slice, and muffin top.
|
|