Marinated Tofu-And-Eggplant Sandwiches

• Marinade:
• 2 tablespoons water
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon seasoned rice vinegar
• 2 teaspoons minced peeled fresh ginger
• 2 teaspoons honey
• 2 garlic cloves, minced
• Remaining ingredients:
• 4 (1/2-inch-thick) slices peeled eggplant (about 1/4 pound)
• 2 (1/2-inch-thick) slices firm tofu (about 1/4 pound)
• 2 large fresh shiitake mushroom caps
• Cooking spray
• 2 tablespoons light mayonnaise
• 2 teaspoons to 1 tablespoon prepared horseradish
• 2 English muffins, split and toasted

1. Preheat broiler.
2. To prepare marinade, combine first 6 ingredients in large shallow baking dish. Cut 2 slits into top of each eggplant slice. Add the eggplant slices, tofu slices, and mushrooms to marinade. Let mixture stand 6 minutes, turning after 3 minutes. Arrange eggplant, tofu, and mushrooms on a broiler pan coated with cooking spray. Broil 6 minutes on each side. Pour remaining marinade over eggplant, tofu, and mushrooms.
3. Combine mayonnaise and horseradish in a small bowl. Spread mayonnaise mixture evenly over muffin halves. Top bottom half of each muffin with 1 eggplant slice, 1 tofu slice, 1 mushroom, remaining eggplant slice, and muffin top.

marinade, water, soy sauce, rice vinegar, fresh ginger, honey, garlic, remaining ingredients, fresh shiitake mushroom caps, cooking spray, light mayonnaise, horseradish, muffins

Taken from www.myrecipes.com/recipe/marinated-tofu-and-eggplant-sandwiches (may not work)