With pickles, oven fries and a tall glass of minty iced tea, even the most devoted bacon fan won't remember what's missing in this smoky, spicy renovation of the sandwich favorite.
reduced-sodium soy sauce
adobo sauce from canned chipotle peppers, (see Ingredient note), divided
water-packed extra-firm tofu, drained and rinsed
crusty whole-wheat bread, toasted
medium tomatoes, sliced
Preheat oven to 475 degrees F. Coat a baking
sheet with cooking spray.
Combine mustard, soy sauce and 1/2 teaspoon adobo sauce in a small bowl. Slice tofu
crosswise into eight 1/2-inch-thick pieces. Pat dry with a paper towel and place on the prepared baking sheet. Using a spoon, spread half the mustard mixture on one side of the tofu. Turn the slices over and spread the remaining mixture on the other side.
Bake the tofu
for 20 minutes.
Combine mayonnaise with the remaining 1/2 teaspoon adobo sauce in a small bowl. Spread the mixture on toasted bread. Divide the tofu
, lettuce and tomato among 4 slices of toast and top with the remaining toast to make 4 sandwiches. Cut in half to serve.
Ingredient Note: Canned chipotle
peppers (smoked jalapenos) add heat and smokiness to dishes; the adobo sauce alone adds a spicy zest without extra heat. Look for small cans with other Mexican foods in large supermarkets. Once opened, chipotles will keep for up to 2 weeks in the refrigerator or 6 months in the freezer.
MAKE AHEAD TIP: Prepare through Step 3. Wrap the baked tofu in plastic wrap
and refrigerate for up to 3 days.
Calories 363, Total Fat 9 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 4 mg, Sodium 685 mg, Carbohydrate 46 g, Fiber 4 g, Protein 17 g, Potassium 203 mg. Daily Values: Vitamin A 25%, Vitamin C 20%. Exchanges: Starch 2.5,Vegetable 1,Medium-Fat Meat 2.
Percent Daily Values are based on a 2,000 calorie diet