Tofu Carrot Sandwiches
|Sliced carrots||3 Cup (48 tbs)|
|Firm tofu||6 Ounce, well drained|
|Olive oil||1 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Garlic||1 Clove (5 gm), peeled|
|Black pepper||1⁄4 Teaspoon|
|Whole wheat bread slices||8|
|Romaine lettuce leaves||8 Large|
|Alfalfa sprouts||2 Cup (32 tbs)|
1. Bring a medium-size saucepan of water to a boil. Add the carrots and cook about 15 minutes, or until tender; drain and set aside to cool.
2. Combine the carrots, tofu, oil, mustard, garlic, salt and pepper in a food processor or blender, and process until smooth; set aside.
3. Toast the bread. Place a folded Romaine leaf on each slice of toast and top it with the carrot spread and sprouts. Cut the open-face sandwiches in half and divide among 4 plates.