Recipe by Barb G.
A smoky, mustard-chipotle sauce gives this baked tofu enough character to please even the most avid bacon fan. Make it a meal: add some oven fries and a tall glass of minty iced tea. To make ahead, prepare through step 4. Wrap the baked tofu in plastic wrap and refrigerate for up to 3 days. Note: canned chipotle peppers (smoked jalapeños) add heat and smokiness to dishes: the adobo sauce alone adds a spicy zest without extra heat. Look for small cans in the Mexican food section in large supermarkets. Once opened they will keep for up to 2 weeks in refrigerator or 6 months in the freezer. (I always freeze what I don't use in a recipe.)
Top Review by Reggie's Mom
I haven't made this yet but did find it today on eating well web site. I had high hopes for this as it got really good reviews on that site. I wish the one star rater had added some comments. But I will still try it based on the other two good reviews. I will rate it as soon as I have tried it.
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1 teaspoon adobo sauce, from chipotle chile in adobo, divided
- 14 ounces water-packed extra firm tofu, drained and rinsed
- 4 tablespoons mayonnaise
- 8 slices crusty whole wheat bread, TOASTED
- 4 pieces green leaf lettuce
- 2 medium ripe tomatoes, sliced
Directions See How It's Made
- Preheat oven to 475°F; coat a baking sheet with cooking spray, or use release foil.
- Combine mustard, soy sauce and 1/2 teaspoon adobo sauce in a small bowl.
- Slice tofu crosswise into eight 1/2-inch pieces; pat dry with a paper towel and place on prepared baking sheet; using a spoon, spread half the mustard mixture on one side of the tofu; turn the slices over and spread the remaining mixture on the other side.
- Bake the tofu for 20 minutes.
- Combine mayonnaise with the remaining 1/2 teaspoon adobo sauce in a small bowl; Spread the mixture on the toasted bread.
- Divide the tofu, lettuce and tomato among 4 slices of toast and top with the remaining toast to make 4 sandwiches, cut in half to serve, enjoy.