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Prep 20min
Total20min
Servings4
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Ingredients
1
package (16 oz) extra-firm tofu
Salt and freshly ground black pepper
1/3
cup reduced-fat mayonnaise
1
lime, juiced (1 to 2 tablespoons)
1
to 2 teaspoons Sriracha sauce
Dash salt
8
slices whole grain bread
1
cup baby arugula
1
ripe mango, seed removed, peeled and thinly sliced
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Steps
1
Cut tofu lengthwise into 4 rectangular planks. Carefully place on clean kitchen towel or paper towel; cover with another kitchen towel or paper towel. Gently press to absorb some of moisture. Sprinkle both sides of each slice of tofu with salt and pepper.
2
Heat 12-inch skillet over medium heat; spray skillet with cooking spray. Gently place tofu planks in skillet; cook 2 to 3 minutes on each side or until golden brown.
3
Meanwhile, in small bowl, stir together mayonnaise, lime juice, 1 teaspoon of the Sriracha sauce and dash salt. Taste; adjust for desired level of spiciness. For a spicier mayonnaise mixture, add remaining teaspoon Sriracha sauce.
4
To assemble sandwiches, spread mayonnaise mixture onto each slice of bread. Place handful of arugula on 4 of the slices; top with 1 tofu plank, a few mango slices and more arugula. Cover each with second slice of bread; cut sandwiches in half.
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Arugula adds a nice peppery flavor to the sandwiches, however, substituting fresh baby spinach or mixed greens works well.
If you cannot find fresh mango, you could substitute fresh sliced peaches or even strawberries.
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