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Carrot Hummus Tofu Sandwich


5 Servings

Prep Time:

15 Minutes

Cook Time:

20 Minutes

Total Time:

35 Minutes

If you are a hummus lover, give this carrot hummus recipe a try. Cooked carrots add a hint of new flavor to traditional hummus and bring a vibrant hue to the dish.

For the tofu, make sure to press and drain the liquid out first so the tofu slices do not fall apart while marinating and air frying.


Carrot Hummus:

  • 2 medium carrots

  • 1/4 cup of water

  • 1 /4 teaspoon of red pepper flakes

  • 1/2 teaspoon of smoked paprika

  • 1 teaspoon of onion powder

  • 1 can of chickpeas or 2 cups of cooked chickpeas

  • ¼ cup of tahini

  • 3 tablespoons of lemon juice

  • 2 tablespoons of water

  • 1 clove of garlic (minced)

  • ½ teaspoon of sea salt

  • ¼ teaspoon of cumin

  • ¼ teaspoon of smoked paprika

  • Pepper to taste

Toasted Tofu:

  • 2 blocks of extra firm tofu

  • 1/4 cup of pure maple syrup

  • 1/2 cup of soy sauce

  • 1/4 cup of water

  • 1 teaspoon of smoked paprika

  • 1/2 teaspoon of garlic powder

  • 1/2 teaspoon of onion powder

  • 1 cup of bread crumbs

Other Ingredients:

  • 10 slices of bread

  • A few handfuls of spinach

  • 2 large tomatoes

  • 1 small red onion


In a skillet, bring the first 5 ingredients of the carrot hummus to a simmer. Cook, covered, over medium-low heat for 10 minutes or until carrots are tender. Add carrots and the remaining hummus ingredients to a food processor or blender and pulse until you end up with a smooth texture.

Drain and press tofu. Cut into ¼” to ½” thick pieces. Add pure maple syrup, soy sauce, water, smoked paprika, garlic powder, and onion powder to a wide bowl. Soak tofu pieces in marinade for 5 minutes then cover with bread crumbs. Place in the air fryer for 8-10 minutes (flipping halfway through) at 400 degrees. If using an oven, bake at 425 degrees for 12-15 minutes. Layer carrot hummus, tofu, spinach, tomato, and red onion between bread and enjoy!

Recipe origin:

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