MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tofu Provencal Club Sandwich
 Categories: Vegan, Vegetarian, Barbecue, Sandwiches
      Yield: 4 servings

      1 tb Olive oil
    1/4 c  Lemon juice
    1/2 c  Vegetable bouillon
      1 ts Worcestershire sauce
      2    Garlic cloves; minced
      1 tb Fresh herbs, chopped
           --(thyme, marjoram, -OR-
           -- oregano)
    1/4 ts Black pepper
      1 lb Reduced-fat tofu; drained
      1    Red bell pepper
           -- sliced in rings
      1    Yellow bell pepper
           -- sliced in rings
      1    Red onion; sliced in rings
      1 bn Arugula or red leaf lettuce
      1    Loaf French bread
           -- (whole wheat)

MMMMM----------------------BASIL MAYONNAISE---------------------------
    1/2 c  Reduced-fat mayonnaise
           -OR- tofu mayonnaise
    1/4 c  Fresh basil
    1/8 ts Garlic powder
    1/8 ts Black pepper

  To make marinade, combine olive oil, lemon juice, bouillon,
  Worcestershire sauce, garlic, herbs and black pepper in a shallow
  baking dish.

  Slice tofu lengthwise into four steaks.  Add tofu, peppers and onion
  to marinade.  Set aside 15 minutes.  Turn tofu and vegetables
  occasionally to coat with marinade.

  Combine mayonnaise, basil, garlic and pepper in a blender or food
  processor and puree until smooth.  Refrigerate until serving time.

  Remove tofu from marinade.  Grill over medium-hot coals 7 to 8
  minutes each side until golden and edges start to crisp.  When touf
  is ready to be turned, place vegetables on the grill and cook 3 to 5
  minutes each side until edges start to blacken.

  To make sandwiches, cut French bread into four equal lengths, then
  slice each side in half.  Spread cut surfaces with Basil Mayonnaise.
  Build sandwiches beginning with a layer of grilled tofu, followed by
  arugula then peppers and onions.

  Per Serving (using egg mayonnaise I think -K.M.): Calories: 535 Grams
  of Fat: 15                % Fat Calories: 25 Cholesterol: 10 mg Grams
  of Fiber: 11.3

  Source: Delicious! magazine, July/August 1993 Typed for you by Karen
  Mintzias

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tofu Ribs
 Categories: Vegetarian, Main dishes
      Yield: 4 servings

MMMMM-----------------FORMATTED BY S. GRABOWSKI----------------------
      1 lb Firm tofu
      2 tb Cold pressed oil
      8    Bamboo skewers
           BBQ sauce as needed
      1 c  Soy sauce (marinade)

  Slice tofu 1/2" thin, marinade in soy sauce minimum 8 hours in fridge.
  Pre-heat oven to 300F. Cut the marinated tofu slices lengthwise into 3
  strips per slice. Brush the tofu slices on all sides with oil and lay
  them, side by side, in a dish. The slices should not touch. Bake for
  40 minutes. Remove from the oven and let cool for 5 minutes.  Pass
  bamboo skewers carefully through the width of each slice.  Five to
  six slices will fit on one skewer without touching.  Cover with
  barbecue sauce and pre-heat the broiler. Broil 6 inches from the heat
  for about 5 minutes, turn over, and repeat. The tofu can become dark
  but scorching will make it bitter.

  From The High Road to Health CookBook by Lindsay Wagner

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