Marinated Tofu and Eggplant Sandwiches

For the Marinade:
2 tablespoons water
1 tablespoon low-sodium soy sauce
1 tablespoon seasoned rice vinegar
2 teaspoons minced peeled fresh ginger
2 teaspoons honey
2 garlic cloves, minced
Remaining Ingredients:
4 (1/2-inch-thick) slices peeled eggplant (about 1/4 pound)
2 (1/2-inch-thick) slices firm tofu (about 1/4 pound)
2 large fresh shiitake mushroom caps
Cooking spray
2 tablespoons light mayonnaise
2 teaspoons to 1 tablespoon prepared horseradish
2 English muffins, split and toasted

Preheat broiler.

For The Marinade:
Combine first 6 ingredients in large shallow baking dish. Cut 2 slits into top of each eggplant slice. Add the eggplant slices, tofu slices, and mushrooms to marinade. Let mixture stand 6 minutes, turning after 3 minutes.

Arrange eggplant, tofu, and mushrooms on a broiler pan coated with cooking spray. Broil 6 minutes on each side. Pour remaining marinade over eggplant, tofu, and mushrooms.

Combine mayonnaise and horseradish in a small bowl. Spread mayonnaise mixture evenly over muffin halves. Top bottom half of each muffin with 1 eggplant slice, 1 tofu slice, 1 mushroom, remaining eggplant slice, and muffin top.

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