GRILLED VEGGIE SANDWICH

1 large jarred roasted red pepper, drained
1 garlic clove
1 tbsp canola oil
1 tsp red pepper flakes
1/2 tsp ground cumin
1/4 tsp ground caraway seeds
1/4 tsp smoked paprika
2 tbsp water
1 small zucchini, cut diagonally into 8 slices
1 red bell pepper, cut into 4 thick slices
1 red onion, cut into 4 slices
1 lb extra-firm tofu, drained
4 whole-grain rolls; cut into half for sandwiches
2 tbsp mayonnaise or mustard, if desired
Preheat the broiler or grill.
In blender container, puree the roasted red pepper, garlic, canola oil, red pepper flakes, cumin, caraway seeds, paprika, and water until smooth.
Spray the grill rack or broiler pan with canola oil spray. Mist the zucchini, bell pepper, and onion with the spray.
Cut the tofu into 8 slices. Brush each side with the sauce you made in the blender, enough to coat well. Grill or broil the zucchini, bell pepper, and onion approximately 4-inches from the heat, turning only once. Cook approximately 10 minutes until tender. Grill or broil the tofu slices, turning once, for 6 minutes.
To assemble the sandwiches, spread mustard or mayo, if using, on the cut sides of the bread. For each sandwich use 1/4 of the veggies and 2 slices of the tofu.
Each sandwich has approximately an equal number (16) grams of protein and carbs. A real bonus: each sandwich has 390 mg of those much-needed omega-3s.