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Open Face Vegewiches Recipe
|Nonstick spray coating||1 Tablespoon|
|Bean curd||16 Ounce, drained (1 Package Torn, Fresh Ones)|
|Cheddar cheese slices||4 Ounce, halved (Four 1 Ounce Slices)|
|Onion||1 Medium, thinly sliced and separated into rings|
|Sliced mushrooms||1 Cup (16 tbs)|
|Thinly sliced carrot||1⁄2 Cup (8 tbs)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Tablespoon|
|French bread slices||4 , toasted (8 1/2 Inch Slices)|
Calories 467 Calories from Fat 199
% Daily Value*
Total Fat 22 g34.4%
Saturated Fat 8 g39.9%
Trans Fat 0 g
Cholesterol 29.8 mg
Sodium 525.3 mg21.9%
Total Carbohydrates 40 g13.3%
Dietary Fiber 2.6 g10.5%
Sugars 6.7 g
Protein 27 g53.6%
Vitamin A 71.2% Vitamin C 10%
Calcium 46.3% Iron 46.6%
*Based on a 2000 Calorie diet
Cut tofu into eight 1/2-inch slices, then place on the rack.
Broil about 4 inches from the heat for 4 minutes.
Turn and broil 1 to 2 minutes more or till light brown.
Top each tofu slice with half of a cheese slice.
Broil about 1 minute more or till cheese melts.
Meanwhile, spray a saucepan with nonstick coating.
Cook onion, mushrooms, carrot, and celery in the saucepan till tender.
Combine water, Worcestershire sauce, and cornstarch; stir into vegetables.
Cook and stir till thickened and bubbly, then cook and stir 1 minute more.
To assemble sandwiches, place tofu on bread slices.
Transfer to individual serving plates, then spoon vegetable mixture over sandwiches.