Blending the peanut butter with the tofu adds soy protein to the spread, and cuts out about 90 calories and 8 grams of fat. You can't taste the tofu-trust me, I've fooled many with this recipe. This open-faced sandwich is very satisfying as a snack or even as a light breakfast.

Ingredients:

• 1 jar Laura Scudders old fashioned peanut butter
  
• 9 ounces Mori-nu silken soft tofu
  
• - Milton's Healthy Multigrain bread
  
• - small bananas
  

Instructions:


1. Pour the oil off the top of the peanut butter. Add the peanut butter to the work bowl of a food processor. Open the tofu package by cutting 1/4 of the block off the package. Discard the smaller portion of the cut tofu (so 9-oz. is left). Pour the liquid off. Add the tofu to the work bowl. Cover and process until well blended. Depending on the power of your food processor, this should take 1-5 minutes.




2. Toast 1 slice of bread per person. Spread 1 tablespoon of peanut butter over the warm bread then slice 1 small banana on top.