Open-Faced Sandwiches with Whipped Tofu & Lentils
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From: Ian Seddon's Cookbook
🥘 Ingredients
- fat garlic cloves 3
- Cooked Lentils (Brown-Green Version 3) 2 ½ cup
- medium lemon 1
- extra virgin olive oil 1 tbsp
- pure pomegranate molasses 2 tsp
- Kosher
- medium carrots 4
- small Fresno or jalapeño pepper 1
- fresh basil or flat-leaf parsley 1 handful
- agave nectar ½ tsp
- hemp seeds 2 ½ tbsp
- Whipped Tofu 1.33 cup
- seeded whole grain bread 8 slice
- Flaky sea salt
📝
The pomegranate molasses gives the tofu-lentil filling a bit of a gray color, but it tastes great! If preferred, you can drizzle it on top. If you don’t have this, use aged balsamic vinegar. Storage: Store the tofu-lentil mixture separately from the Carrot Salad in the fridge for up to 4 days. Toast your bread and assemble your sandwiches as listed in the last step right before serving. Nutrition boost: Top your sandwiches with sauerkraut for a gut health boost or add microgreens or broccoli sprouts for more veggies. For even more protein, stir some hemp seeds into the tofu-lentil mixture.
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1Gather: fat garlic cloves , Cooked Lentils (Brown-Green Version 3) , medium lemon , extra virgin olive oil , pure pomegranate molasses , Kosher salt and freshly cracked black pepper. For the carrot salad: medium carrots , small Fresno or jalapeño pepper , fresh basil or flat-leaf parsley , agave nectar , hemp seeds , Whipped Tofu , seeded whole grain bread , Flaky sea salt .
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2Prepare your side salad if you’re making one.
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3Grate the garlic using a grater (or finely mince with a knife). Set aside ⅓ (1 clove) for the Carrot Salad.
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4Marinate the lentils. Add 2 grated garlic cloves and the Cooked Lentils to a large bowl. Add the lemon zest, 1 tbsp lemon juice, 1 tbsp olive oil, and the pomegranate molasses. Season with kosher salt and pepper to taste, about 1/2 tsp salt. Add more olive oil for richness or more pomegranate molasses or lemon juice as desired. Set aside to marinate.
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5Make the Carrot Salad. Peel the outer layer of the carrots, then use a Y-shaped peeler to shave the carrots into ribbons; or, use a julienne peeler. Slice the chile pepper thinly, if using. Thinly slice the basil or chop the parsley. Add the carrots and chile pepper, if using, to a bowl. Add the reserved grated garlic clove along with 1 tbsp lemon juice, the agave, a pinch or two of salt, and the hemp seeds, and stir well. Taste, adding more lemon juice, agave, or salt as desired. Fold in the chopped herbs.
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6In a shallow bowl, add the Whipped Tofu and marinated lentils. Mix them together, mashing down on some of the lentils with a sturdy fork, if desired. Taste, adding more salt or a squeeze of lemon juice as needed. NOTE: If you would prefer a purely creamy ricotta sandwich, skip the lentils here and instead fold the lentils into your side salad if you made one.
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7Assemble: Toast the bread using your preferred method. Spread the tofu-lentil mixture onto each slice of toasted bread. Top with the Carrot Salad. Drizzle each slice with a tiny bit of agave nectar and, if desired, a pinch of flaky salt. Serve with your side salad, if you made one.