Carrot Noodle Sandwich with Tofu

Ingredients

• 150 g white beans (drained weight; canned)
• 1 tsp tomato paste
• 15 g almond butter (1 tbsp)
• Salt
• Pepper
• 0.25 tsp Sweet paprika powder
• 3 Carrots
• 100 g smoked tofu
• 1 tbsp Rapeseed Oil
• 4 sprigs Parsley
• 8 slices whole‑grain bread (50–60 g each)
• 60 g sun‑dried tomatoes in oil, drained

Instructions

1. 1.

   Rinse the beans, drain them and blend with tomato paste, almond butter and 1–2 tbsp water until smooth. Season with salt, pepper and paprika. Peel, wash and cut the carrots into about 20 cm long spirals using a spiralizer. Pat the smoked tofu dry and slice it into thin strips.

2. 2.

   Heat oil in a pan. Fry the tofu over high heat for 2 minutes, turning occasionally. Add the carrot spirals and cook everything together for another 2 minutes while stirring. Remove the pan from the stove. Season the tofu‑carrot mixture with salt and pepper. Wash the parsley, pat it dry, remove the leaves and roughly chop them.

3. 3.

   Spread some bean mixture on each slice of bread. Top four slices with carrot noodles and sun‑dried tomatoes, then sprinkle with parsley. Place the remaining bread slices on top, spread side down, to form sandwiches and serve immediately.