Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil 1 lb Reduced-fat tofu; drained
1/4 c Lemon juice 1 Red bell pepper
1/2 c Vegetable bouillon -- sliced in rings
1 ts Worcestershire sauce 1 Yellow bell pepper
2 Garlic cloves; minced -- sliced in rings
1 tb Fresh herbs, chopped 1 Red onion; sliced in rings
--(thyme, marjoram, -OR- 1 bn Arugula or red leaf lettuce
-- oregano) 1 Loaf French bread
1/4 ts Black pepper -- (whole wheat)

------------------------------BASIL MAYONNAISE------------------------------
1/2 c Reduced-fat mayonnaise 1/8 ts Garlic powder
-OR- tofu mayonnaise 1/8 ts Black pepper
1/4 c Fresh basil

To make marinade, combine olive oil, lemon juice, bouillon, Worcestershire
sauce, garlic, herbs and black pepper in a shallow baking dish.

Slice tofu lengthwise into four steaks. Add tofu, peppers and onion to
marinade. Set aside 15 minutes. Turn tofu and vegetables occasionally to
coat with marinade.

Combine mayonnaise, basil, garlic and pepper in a blender or food processor
and puree until smooth. Refrigerate until serving time.

Remove tofu from marinade. Grill over medium-hot coals 7 to 8 minutes each
side until golden and edges start to crisp. When touf is ready to be
turned, place vegetables on the grill and cook 3 to 5 minutes each side
until edges start to blacken.

To make sandwiches, cut French bread into four equal lengths, then slice
each side in half. Spread cut surfaces with Basil Mayonnaise. Build
sandwiches beginning with a layer of grilled tofu, followed by arugula then
peppers and onions.

Per Serving (using egg mayonnaise I think -K.M.): Calories: 535 Grams of
Fat: 15 % Fat Calories: 25 Cholesterol: 10 mg Grams of
Fiber: 11.3

Source: Delicious! magazine, July/August 1993 Typed for you by Karen
Mintzias

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