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🍽️ Smoked Tofu on Carrot Spaghetti Bread

260 kcal · 30 min · 4 servings

Ingredients

• 150 g white beans (drained weight; can)
• 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 semi-dried tomatoes (in oil, drained)

Instructions

1. 1. Rinse the beans under running water.
2. 2. Let the beans drain well in a colander.
3. 3. Place the beans, tomato paste, almond butter, and one to two tablespoons of water into a blender.
4. 4. Blend the ingredients until smooth.
5. 5. Season the bean cream to taste with salt, pepper, and paprika powder.
6. 6. Wash the carrots thoroughly.
7. 7. Peel the carrots.
8. 8. Cut the carrots into long noodles about twenty centimeters long using a spiralizer.
9. 9. Pat the smoked tofu dry with a kitchen towel.
10. 10. Slice the tofu into thin strips.
11. 11. Heat the oil in a frying pan.
12. 12. Fry the tofu over high heat for two minutes.
13. 13. Turn the tofu frequently while frying.
14. 14. Add the carrot noodles to the pan.
15. 15. Stir-fry the noodles for another two minutes.
16. 16. Remove the pan from the heat.
17. 17. Season the tofu and carrot mixture with salt and pepper.
18. 18. Wash the parsley.
19. 19. Shake the parsley dry.
20. 20. Pick off the parsley leaves.
21. 21. Chop the parsley leaves coarsely.
22. 22. Spread a thin layer of the bean mixture onto each slice of bread.
23. 23. Place the carrot noodles on four slices of bread.
24. 24. Distribute the dried tomatoes over the noodles.
25. 25. Sprinkle the chopped parsley on top.
26. 26. Cover the sandwiches with the remaining bread slices.
27. 27. Ensure the spread side faces downward.
28. 28. Serve the sandwiches immediately.

Nutrition per serving

• kcal: 260
• Protein: 12 g · Fett/Fat: 8 g · Carbs: 34 g