These open-faced sandwiches are a delicious way to showcase the season’s best tomatoes. Try the tofu spread as a low-fat and nutritious alternative to cream cheese; the recipe makes about three-quarters of a cup, enough for four additional sandwiches.
Recipe information
Yield
makes 2
Ingredients
For The Spread
7 ounces (1/2 package) firm or extra-firm tofu, drained
3 tablespoons neutral-tasting oil, such as canola or safflower
1 tablespoon extra-virgin olive oil
2 tablespoons fresh lemon juice
Coarse salt
For the Sandwiches
4 slices whole-grain bread
2 tomatoes, cut into 8 slices
1/3 cup mixed fresh herb leaves, such as parsley, basil, chives, and cilantro, chopped (or left whole if small)
Coarse salt
Preparation
Step 1
Pat dry tofu with a clean kitchen towel. Transfer to blender and puree with both oils and the lemon juice until smooth; season with 1/2 teaspoon salt (or to taste). Spread onto bread and top with tomato slices. Sprinkle with herbs and salt, and serve immediately.
Nutrition Information
Step 2
(Per serving)
Step 3
Calories: 540
Step 4
Saturated Fat: 3g
Step 5
Unsaturated Fat: 26.3g
Step 6
Cholesterol: 0mg
Step 7
Carbohydrates: 39.2g
Step 8
Protein: 18g
Step 9
Sodium: 599mg
Step 10
Fiber: 7.5g
