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Miso Tofu Sandwich

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 2 servings
Carrot Icon for Number of Ingredients Size 11 ingredients
This Miso Tofu Sandwich is a protein packed vegetarian sandwich and a staff favorite. It’s a really tasty way to eat tofu in a different way from the ever-present stir-fry. Give it a try...

Ingredients

  • ¼ cup soy sauce
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, sliced
  • ½ small shallot, minced
  • 1 tablespoon lime juice
  • 3½-ounces firm tofu, cut into ½-inch slices
  • ½ red pepper, deseeded and cut into 1-inch strips
  • 4 slices whole wheat bread
  • 1 recipe Miso Sesame Dressing
  • 2 tablespoons mayonaise
  • 1 large handful arugula

Nutrition Facts

Calories

372 cals

Fat

18 g

Saturated Fat

3 g

Polyunsaturated Fat

11 g

Monounsaturated Fat

4 g

Carbohydrates

36 g

Sugar

5 g

Fiber

7 g

Protein

19 g

Sodium

2136 mg

Directions

  1. In a small bowl, whisk together the soy sauce, grated ginger, sliced garlic, shallots, and lime juice. Add the tofu, gently mix, and marinate for at least 30 minutes, preferably overnight. The longer the better.
  2. Preheat the broiler. Transfer the tofu to a baking sheet, and lay in a single layer. Place the sliced red pepper next to the tofu and bake for 7 minutes, then flip and bake for another 7 minutes.
  3. In a small bowl blend Miso Sesame Dressing with 2 tablespoons of mayonnaise. Spread 2 tablespoons of the dressing onto 2 slices of bread. Divide the tofu slices and red pepper on top, then the arugula. Spread another 2 tablespoons of miso sesame sauce on the remaining 2 slices of bread. Top the sandwiches with the dressed bread, slice in half, and serve.

Chef Tips

If you don’t have time to marinate the tofu, put it straight into an unlined baking dish and cover with the marinade. Turn the slices once to evenly coat. Bake for 10 minutes at 400 degrees. Turn the tofu slices, and add the peppers. Turn the broiler on and proceed to step 2.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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