Tofu, made from soy beans, is high in protein, but very low in fat.

1 (16 oz.) pkg. tofu (fresh bean curd), drained
1/2 c. (2 oz.) shredded Cheddar cheese
1 med. onion, thinly sliced and separated into rings
1 c. sliced fresh mushrooms
1/2 c. thinly sliced carrot
1/2 c. thinly sliced celery
1 tbsp. Worcestershire sauce
1/2 tsp. cornstarch
8 (1/2 inch) slices French bread, toasted

Spray the rack of an unheated broiler pan with non-stick coating. Cut tofu into 8 (1/2 inch) slices and place on rack. Broil about 4 inches from heat for 4 minutes. Turn and boil 1 to 2 minutes more or until light brown. Sprinkle about 1 tablespoon cheese on each slice. Broil just long enough to melt the cheese.

Meanwhile, spray a saucepan with non-stick coating. Add onion, mushrooms, carrot, and celery; cook until tender. Combine Worcestershire, cornstarch, and 2 tablespoons water; stir into vegetables. Cook and stir until thickened and bubbly; cook and stir 1 minute more.

To assemble sandwiches, place 2 slices of bread on each plate. Top with tofu and spoon on vegetable mixture. Makes 4 servings.