Tofu, Lettuce, Tomato (TLT) on Toast (WFPBNOGF)
Ingredients
12 ounces firm tofu
1 tablespoon sesame, peanut, or extra-virgin olive oil
1 tablespoon soy sauce
4 clices sourdough, whole-grain bread or gluten free bread, toasted
4 tomato slices
1 cup shredded lettuce, such as iceberg or romaine
Directions
1. Wrap the tofu block in a paper towel and gently squeeze out any excess moisture over the sink. You may also place the wrapped tofu block on a shallow plate and then top with a plate and a weight, such as a large can of vegetables; set aside for 10 minutes. Unwrap and cut the tofu lengthwise into 4 equal pieces.
2. Warm the oil in a medium skillet set over medium heat. Add the tofu pieces and cook for 2 minutes. Sprinkle with half the soy sauce and turn. Continue cooking until lightly browned, about 2 more minutes. Sprinkle with the remaining soy sauce.
3. Transfer each piece of tofu to a piece of toast. Top each with a tomato slice and 1/4 cup shredded lettuce. Serve open-faced.
Notes
Tip: As a spread in place of the traditional mayonnaise, try some ripe, peeled, and pitted avocado mashed with a little lime or lemon juice. Yum!
Tip: Skip the skillet entirely and substitute sliced avocado for the tofu to make an ALT: avocado, lettuce, and tomato.
Credit
Inspired by the Loma Linda University School of Medicine Alumni Association's An Apple A Day cookbook