Open-Faced Tomato Sandwiches with Herbs and Creamy Tofu Spread
- 7 ounces (1/2 package) firm or extra-firm tofu, drained
- 3 tablespoons neutral-tasting oil, such as canola or safflower
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Coarse salt
- 4 slices whole-grain bread
- 2 tomatoes, cut into 8 slices
- 1/3 cup mixed fresh herb leaves, such as parsley, basil, chives, and cilantro, chopped (or left whole if small)
- Coarse salt
- Pat dry tofu with a clean kitchen towel.
- Transfer to blender and puree with both oils and the lemon juice until smooth; season with 1/2 teaspoon salt (or to taste).
- Spread onto bread and top with tomato slices.
- Sprinkle with herbs and salt, and serve immediately.
- (Per serving)
- Calories: 540
- Saturated Fat: 3g
- Unsaturated Fat: 26.3g
- Cholesterol: 0mg
- Carbohydrates: 39.2g
- Protein: 18g
- Sodium: 599mg
- Fiber: 7.5g
neutraltasting oil, extravirgin olive oil, lemon juice, salt, bread, tomatoes, herb leaves, salt
Taken from www.epicurious.com/recipes/food/views/open-faced-tomato-sandwiches-with-herbs-and-creamy-tofu-spread-394124 (may not work)