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)

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