Instructions: Cut the tofu into sic slices, each about 1/4 inch thick. Heat the oil in a large nonstick skillet. Add the tofu and cook over medium heat, until the first side until it is golden brown, about 3 minutes. Turn and cook the second side until golden brown. Turn off the heat. Sprinkle the tofu with soy sauce, then flip it to coat both sides.

Toast the bread and spread it lightly with mustard and Nayonaise. Top with a slice of tofu, lettuce, tomato and a second slice of bread. Serve immediately.

NOTES : Tofu makes a perfect "short order" sandwich in this vegetarian version of the classic "BLT". Now you can enjoy all the flavor without the fat, cholesterol, or nitrates of bacon. Be sure to use a nonstick skillet to cook the tofu.

Heres one more super easy, super delicious idea from Jennifer Raymond. This, too, I sampled in Seattle, and you wont believe how good lightly fried tofu is in this sandwich.

Note that the MC n/a is very high (although it still comes in under 30% CFF). This is because MC is using full fat tofu, and the ww bread in MC has 1.8 grams of fat per serving. The books n/a shows 1/2 the fat: 6g fat, 194 calories, 13g protein, 22g carb. You can reduce it even more by using nonfat Nayonnaise or nonfat mayonnaise, and lowfat tofu.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.