serves 4, adapted from Everyday Food, November, 2010
8 slices wheat bread
2 oz extra firm tofu
2 oz prepared hummus (we use Tomato Head's)
1 medium beet, shredded
juice of 1 lime, divided
1 pear, thinly sliced
1 cup shredded carrots
2 cups loosely packed baby spinach, or green of choice
1/4 tsp sea salt
1/8 tsp cracked black pepper
In a food processor, combine the tofu and hummus until a fluffy, creamy mixture forms. Divide the tofu spread into four equal servings of about 1 TBSP each.
Stir the juice from half of the lime into the shredded beets. Pour the juice from the other half of the lime over the pear slices and toss gently. In a small dish, stir together the salt and pepper.
To assemble the sandwiches, divide one serving (1/4 of the whole batch) of the tofu-hummus mixture in half and spread a layer on two slices of bread. Top one slice with beets, carrots, pear slices, and spinach leaves. Sprinkle a little of the salt and pepper over the tofu spread on the other slice and place on top. Grill on a counter-top electric grill or on a griddle/pan on the stove top until golden.