Ingredients

• 1 tablespoon Dijon mustard
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon adobo sauce from canned chipotle peppers, (see Ingredient note), divided
• 14 ounces water-packed extra-firm tofu, drained and rinsed
• 4 tablespoon reduced-fat mayonnaise
• 8 slices crusty whole-wheat bread, toasted
• 4 pieces green-leaf lettuce
• 2 medium tomatoes, sliced

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Cooking Directions

Step 1

Preheat oven to 475°F. Coat a baking sheet with cooking spray.

Step 2

Combine mustard, soy sauce and 1/2 teaspoon adobo sauce in a small bowl. Slice tofu crosswise into eight 1/2-inch-thick pieces. Pat dry with a paper towel and place on the 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.

Step 3

Bake the tofu for 20 minutes.

Step 4

Combine mayonnaise with the remaining 1/2 teaspoon adobo sauce in a small bowl. Spread the mixture on 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.