Ingredients:
1/2 lb firm tofu, drained
1 1/2 teaspoons canola oil
1/3 cup onions, chopped
1/3 cup green peppers, chopped
2 1/2 tablespoons celery, thinly sliced
0.5 (8 ounce) cans reduced-sodium tomato sauce (without sugar) or 0.5 (8 ounce) cans regular tomato sauce ( without sugar)
2 teaspoons cider vinegar
1 1/4 teaspoons prepared mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Splenda sugar substitute
salt & fresh ground pepper
2 whole grain buns
Directions:
Set the tofu between 2 plates and place a heavy pot on top; set aside for 10 minutes to release excess water; pat dry; coarsely mash or crumble the tofu with a fork.
In a medium nonstick skillet, warm the oil over medium heat; add the tofu, onions, green peppers, and celery, saute for 8 minutes, or until the tofu is well browned and the vegetables are tender.
Stir in tomato sauce, vinegar, mustard, Worcestershire sauce, and Splenda, cook stirring frequently, for 5 minutes. Season to taste with salt and pepper.
Mound equal amounts of the mixture onto the buns and enjoy.
Servings: 2
Time preparation: 15 min.
Time total: 30 min.