You don't have to be a vegetarian to love this Mixed Bean With Tofu Sandwich Recipe.
Begin with one "loaf" of pita bread (the round, hollow bread — often covered with sesame seeds — that's sold at health food and Middle Eastern stores and some supermarkets) for every two sandwiches that you intend to make. Cut each loaf in half with scissors.
Soak one-half pound of dried garbanzos (chick peas) and one-half pound of dried red beans in separate containers overnight. Cook the beans in two different pots — each with enough water to fully cover the legumes — for 30 to 45 minutes or until they squash when pressed with the tines of a fork.
Drain and combine the beans, then mash them (Leona uses a potato masher) until they're broken into a pasty pulp but not too mushy. Add one small, finely chopped onion, half a green pepper (also finely chopped), one drained 11- to 12-ounce package of store-bought tofu, one-half teaspoon of garlic powder, about two tablespoons of soy sauce or Dr. Bronner's Bouillon (this takes the place of salt), and enough mayonnaise to bind all the ingredients.
Spread the mixture over both inner "walls" of a half pita loaf, and again fill the sandwich halfway with leaf lettuce and the rest of the way with sprouts. Garnish each sandwich with slices of raw vegetable as suggested in the preceding recipes.
Read more about meatless sandwiches: Vegetarian Sandwich Recipes.
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