Tlt (Tofu, Lettuce & Tomato Sandwich)

“A smoky, mustard-chipotle sauce gives this baked tofu enough character to please even the most avid bacon fan. Make it a meal: add some oven fries and a tall glass of minty iced tea. To make ahead, prepare through step 4. Wrap the baked tofu in plastic wrap and refrigerate for up to 3 days. Note: canned chipotle peppers (smoked jalapeños) add heat and smokiness to dishes: the adobo sauce alone adds a spicy zest without extra heat. Look for small cans in the Mexican food section in large supermarkets. Once opened they will keep for up to 2 weeks in refrigerator or 6 months in the freezer. (I always freeze what I don't use in a recipe.)”

Ingredients Nutrition


  1. Preheat oven to 475°F; coat a baking sheet with cooking spray, or use release foil.
  2. Combine mustard, soy sauce and 1/2 teaspoon adobo sauce in a small bowl.
  3. Slice tofu crosswise into eight 1/2-inch pieces; pat dry with a paper towel and place on prepared baking sheet; using a spoon, spread half the mustard mixture on one side of the tofu; turn the slices over and spread the remaining mixture on the other side.
  4. Bake the tofu for 20 minutes.
  5. Combine mayonnaise with the remaining 1/2 teaspoon adobo sauce in a small bowl; Spread the mixture on the toasted bread.
  6. Divide the tofu, lettuce and tomato among 4 slices of toast and top with the remaining toast to make 4 sandwiches, cut in half to serve, enjoy.

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