Open Face Vegewiches Recipe
Ingredients
| Nonstick spray coating | ||
| Bean curd | 1 16 Ounce, drained | |
| Cheddar cheese slices | 4 1 Ounce, halved | |
| Onion | 1 Medium, separated into rings | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Carrot | 1/2 Cup (16 tbs), thinly sliced | |
| Celery | 1/2 Cup (16 tbs), thinly sliced | |
| Water | 2 Tablespoon | |
| Worcestershire sauce | 1 Tablespoon | |
| Cornstarch | 1/2 Teaspoon | |
| 8 1/2-inch slices French bread, toasted | ||
Directions
Spray the rack of an unheated broiler pan with nonstick coating.
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.
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.
Chef
