Recipe - Basil Tofu And Vegetable Sandwich

One half ct (12 oz) extra firm tofu
1 tablespoon Minced basil
3 tablespoon Minced green onions
2 Cloves garlic; minced
2 teaspoon Lemon juice
One half teaspoon Salt
1/8 teaspoon Crushed black pepper
12 sl Wholewheat bread
12 sl Tomato
6 sl Red onion
3 cup Shredded carrot
12 Romaine leaves
3 cup Alfalfa sprouts

Published in the Los Angeles Times on September 2, 1998, in the Low Fat
Cooking column written by Donna Deane.

1. Drain tofu and pat dry with paper towel. Mash tofu with fork in bowl.
Stir in basil, green onions, garlic, lemon juice, salt and pepper.

2. Spread 2 tablespoons tofu mixture on each of 6 slices bread. Top each
with 2 tomato slices, 1 red onion slice, One half cup shredded carrot, 2 romaine
leaves, One half cup alfalfa sprouts and l slice bread.

Each Serving 202 calories; 484 mg sodium; 2 mg cholesterol; 4 grams fat; 34
grams carbohydrates; 12 grams protein; 2.02 grams fiber

Posted to JEWISHFOOD digest by Harriet Neal queenbe@earthlink.net on Sep
07, 1998, converted by MM_Buster v2.0l.