This is how it started...and a sandwich is how it ended! Here's a Tofu Carrot Sandwich Spread that I made yesterday for lunches this week. Here's how I made it...
I took a large Carrot and roughly cut it up and threw it in my Ninja and pulsed it into small pieces.
I put a package of tofu in the freezer for only about 20 minutes - so it wasn't frozen YET but it wasn't wet either. This was after I tried to get most of the liquid out of it. I diced it up and set aside while I put the following ingredients into a large container.
4 Tablespoon Coconut Aminos
3 to 4 Tablespoons Vegan Mayo
4 Tablespoons Nutritional Yeast
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Garlic Powder
1/2 Tablespoon Dried/Minced Onion
I hand mixed everything and then added added the chopped Carrots and diced Tofu.
I then added Black Sea Salt to taste (I didn't use much - because I don't like salty things) and added a little bit of seasoning that I had on hand.
I tend to throw seasonings together from time to time to use until gone. This one had the following - but with the very little I used it was just a sprinkle:
Cayenne Pepper, Sea Salt, Florida Crystals (or vegan sugar), Paprika, Garlic, Onion, Mustard Seed, Chili Pepper, MISC Spices.
If you don't have these on hand - I totally understand! I think the Chili Pepper or Cayenne Pepper would do the trick if you want a kick and/or Smoked Paprika is always nice!
Afte all of that I mixed in by hand about 3 Tablespoons of dried Chives. Fresh would work nicely, too.
Here's another look at it on bread. I was pretty excited at how it turned out, actually!
