Carrot, Hummus And Tofu Sandwich
I use fermented tofu for this as it is tangy, a bit like cheese. Taifun make it and it’s sold under the name Feto. That’s what I like best but use whatever tofu you like, or substitute with cooked whole chickpeas if you’d prefer.
Free from: nut
Gluten, wheat free: use suitable bread or use as a jacket potato topping
Oil free: use water or plant milk in place of oil for the hummus
Soya free: replace tofu with cooked chickpeas
Yeast free: use non-fermented tofu or chickpeas, and use wraps, soda bread or jacket potato instead of leavened bread
This is a vegan recipe
- 1 tin chickpeas (drained)
- 2 tbsp lemon juice
- 1 tbsp tahini paste
- pinch garlic granules
- 1 tbsp rapeseed oil (or water / plant milk)
- salt (to taste)
- 2 slices bread (or wraps / jacket potato)
- 1/2 pack Feto (chopped)
- 1 small carrot (peeled and grated)
To make the hummus blitz all the ingredients in a food processor. Add water through the lid to loosen. Taste and season.
Mix hummus with the Feto and grated carrot. Spread thickly onto one slice of bread and top with the other.