Tofu Carrot Sandwiches Recipe

Summary

Health IndexHealthyServings4
CourseMethod
VegetarianMain Ingredient

Ingredients

 Sliced carrots3 Cup (48 tbs)
 Firm tofu6 Ounce, well drained
 Olive oil1 Tablespoon
 Dijon mustard2 Teaspoon
 Garlic1 Clove (5 gm), peeled
 Salt1⁄4 Teaspoon
 Black pepper1⁄4 Teaspoon
 Whole wheat bread slices8
 Romaine lettuce leaves8 Large
 Alfalfa sprouts2 Cup (32 tbs)

Nutrition Facts

Serving size

Calories 271 Calories from Fat 74

% Daily Value*

Total Fat 8 g12.9%

Saturated Fat 1.3 g6.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 489.2 mg20.4%

Total Carbohydrates 39 g12.9%

Dietary Fiber 5.7 g22.6%

Sugars 8 g

Protein 12 g24.3%

Vitamin A 330.9% Vitamin C 20.8%

Calcium 20.7% Iron 18.3%

*Based on a 2000 Calorie diet

Directions

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.
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