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Recipe Name: Avocado, Tomato And Sprout Sandwiches; Chipotle-tofu Spre Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Salads Comments:
Preparation Time:
Number of Servings: 4

6 Ounce(s) Low-fat silken tofu
1 Canned chipotle chile in
adobo sauce
1 Tablespoon(s) Lime juice
8 Thick slices whole-wheat
bread toasted
2 Tomatoes, cored and cut
crosswise into thin
1 Haas avocado, halved and
pitted peeled and sliced
1 Cup(s) Alfalfa sprouts
INTRO: This classic vegetarian sandwich replaces cheese with a spicy
tofu spread. Make sure to use thick, sturdy slices of bread for these
moist sandwiches. Serve them as a light meal or add a bowl of
vegetable soup for more heft. Place tofu, chile, and lime juice in
blender or food processor and puree until smooth. Scrape spread into
bowl and season with salt to taste. Spread about 1 tablespoon tofu
puree over each slice of toast. Divide tomato slices among 4 pieces of
bread. Layer avocado slices and then sprouts over tomatoes. Top with
remaining 4 slices of bread, cut sandwiches in half, and serve
immediately. EACH 304 cals, 11g fat, 29%. est by mc and kitpath
4/27/99. NOTE: one 8-oz avocado yields 1 cup cubes and has about 240
calories (23g fat). Recipe by: Jack Bishop, Natural Health Mag, May
1999 Posted to EAT-LF Digest by PatHanneman <> on
Apr 27, 1999, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 295
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 153.7mg
Potassium: 192.4mg
Carbohydrates: 62.2g
Fiber: 2.7g
Sugar: 1.6g
Protein: 8.5g

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