Balsamic Carrot & Tofu Sandwich
Wow, I can’t believe it’s been 3 years (almost to the day) since I’ve posted a recipe. But I’m back, b*tches! This recipe actually came to me when I only had a few things to eat in the house, yet I still felt like getting creative. Those things were baked tofu, carrots, hummus, bread, and balsamic vinegar. The outcome was this healthy, easy, delicious sandwich, which was so good that it inspired me to get back to posting recipes on my site. I made it again & added some sautéed kale for color & texture, which put it over the top. Enjoy!
Balsamic Carrot & Tofu Sandwich
Makes 4 sandwiches
INGREDIENTS
4 medium/large carrots
1 cup kale, chopped
8 tablespoons roasted red pepper hummus
4 - 2oz pieces of baked tofu (found near the fresh tofu in the grocery store)
2-4 tablespoons balsamic vinegar
8 slices whole grain bread
Extra virgin olive oil or spray (I prefer the spray)
A pinch of crushed red pepper flakes
Salt, pepper, & garlic powder to taste
DIRECTIONS
Preheat your oven to 400°F.
Slice carrots on a diagonal into 1/4”-1/2” slices.
Slice the tofu pieces into thirds.
Toss the carrots with oil (or oil spray), salt, pepper, and garlic powder. Roast for 25-30 minutes, until nicely browned on the bottom. Add the tofu for the last 5 minutes.
While the carrots are roasting, sauté the kale in oil (or oil spray), salt, pepper, and crushed red pepper flakes for 4-5 minutes, until the kale is tender but not completely wilted. Set aside.
Remove the carrots & tofu and immediately splash with balsamic vinegar (very important to do when everything is still piping hot so the vinegar sticks). Toss so everything is coated.
Toast your bread and assemble the sandwiches! Layer 1 tablespoon of hummus on each slice of bread, followed by the kale, tofu, and carrots. Slice in half and enjoy!
