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.