Tofu:
1 (14-oz.) package firm tofu, drained
1 C. breadcrumbs (about 2 slices stale bread)
1/4 C. (1 oz.) grated fresh Parmesan cheese
1 tsp. dried marjoram
1/2 tsp. dried savory
1/4 tsp. dried thyme
1/4 tsp. black pepper, divided
1/4 C. fat-free milk
1/8 tsp. salt
2 large egg whites, lightly beaten
1/4 C. all-purpose flour
Cooking spray

Remaining ingredients:
3 T. light mayonnaise
1 T. chopped fresh chives
1 tsp. low-sodium soy sauce
1 small garlic clove, minced
4 (2-oz.) sesame buns
4 romaine lettuce leaves
12 (1/4-inch-thick) slices plum tomato

To prepare tofu, cut crosswise into 12 slices. Place a large nonstick skillet over medium heat. Add tofu; cook 5 minutes on each side. Remove tofu from pan; cool to room temperature. Combine the breadcrumbs, Parmesan, marjoram, savory, thyme, and 1/8 tsp. pepper. Combine 1/8 tsp. pepper, milk, salt, and egg whites. Place flour in a shallow dish; dredge 1 tofu slice in flour. Dip in milk mixture; dredge in breadcrumb mixture. Repeat procedure with remaining flour, tofu, milk mixture, and breadcrumb mixture. Place a nonstick skillet coated with cooking spray over medium heat until hot. Add tofu; saut� 3 minutes on each side. Combine mayonnaise, chives, soy sauce, and garlic. Spread 1 T. mayonnaise mixture evenly over cut sides of each bun. Arrange 1 lettuce leaf and 3 tomato slices over bottom half of each bun; top each with 3 tofu slices. Cover with tops of buns. Serve immediately. The secret to this dish is to slice the tofu very thin, then bread it thickly. Water-packed firm tofu works best here; the silken tofu is just too delicate, unless you’re immensely careful.

Yield: 4 servings
Calories: 459
Fat: 14.4g
Fiber: 4.4g