Crunchy Pickeled Carrots with Hummus and Tofu on Sourdough

Ingredients

For the Pickled Carrots

1. 1/2 pound carrots, peeled
2. 1/2 cup diced red cabbage (or vegetable of your choice)
3. 1 tsp red pepper flakes
4. 3/4 cup water
5. 1/2 cup apple cider vinegar
6. 2 Tbs sugar
7. 3/4 tsp salt
8. 1 tsp Harissa seasoning mix (or spices of your choice)

For the Sandwiches

1. 1 batch of pickled veggies
2. 1 package of tofu, drained and pressed
3. 1 avocado
4. 4-8 tablespoons hummus (I love Trader Joe's Garlic Hummus, but feel free to sub in your favorite or even homemade!)
5. 4-8 slices of multi-grain sourdough bread (the sourdough I buy has huge slices, so one slice of bread cut in half is perfect for one sandwich, but it will depend on the brand you buy)

Directions

For the Carrots

1. Cut carrots into matchsticks and dice the cabbage. Place in glass jar along with red pepper flakes.
2. In a small saucepan over medium-high heat, stir together water, vinegar, sugar, salt, and seasonings. Bring to a boil. Continue to boil until the sugar and salt are completely dissolved.
3. Pour water mixture over veggies and let cool. Place in fridge for at least 24 hr.

For the Sandwiches

1. Drain and press your tofu. Cut into four slices. If you want to cook your tofu, place 1 Tbs olive oil in a pan over medium-high heat. When oil is hot, add tofu and brown each side.
2. Toast bread so it's just slightly brown. Mash avocado (or cut into slices if you prefer). Place 1/4 of avocado and 1-2 tablespoons of hummus on one slice of toast. Top with 1 slice of tofu and as much of the pickled veggies as you'd like. Top with another slice of toast. Repeat for remaining 3 sandwiches.
3. Enjoy!

Notes

Nutrition for 1 sandwich (using 1 tablespoon of humus and 2 slices of sourdough bread): 360 Calories, 11 g Fat, 2 g Saturated Fat, 48 g Carbohydrate, 6 g Fiber, 11 g Sugar, 17 g Protein

Source

The Healthy Toast.

bon appetit