Confetti Tofu with Red Pepper Hummus on Rye

Here is my second entry into the sandwich contest, which also didn't land the grand prize.  But, I was happy with how this turned out.  I really like how the crunch of the vegetables worked with the softness of the tofu.  And, the hummus was a great complement as a spread.  This is definitely going to go on my recurring menu board.  Hope you like it, too.  Again, I've had to adjust my measurements from two sandwiches to five, but I'm pretty sure these are close to accurate.

Confetti Tofu with Red Pepper Hummus on Rye

Ingredients:

Tofu:
1 pkg. extra-firm tofu, drained and mashed
2/3 cup of vegenaise
1 Tbs. of yellow mustard
1/2 tsp. salt
1/8 tsp. pepper
1 and 1/2 cup Italian Mix Giardiniera, chopped, excluding the onions

Hummus:
1 - 15oz. can of garbanzo beans, drained
1 Tbs. sesame tahini
1 and 1/2 Tbs. lemon juice
1 and 1/2 Tbs. olive oil
1/2 cup roasted red bell peppers (jarred)
1 clove of garlic, chopped
1/4 tsp. salt

10 slices of Rye bread

Directions:

For the Tofu: In a medium bowl, mix all of the ingredients together.  Set aside.

For the Hummus:  In a food processor, process all the ingredients, until smooth, at least one minute.  Taste, and adjust seasonings, if necessary.

For the Sandwich:  Spread at least a tablespoon of hummus on one side of each slice of rye bread.  Add two to three tablespoons of the tofu mixture on half of the bread slices.  Top with remaining rye bread.  Messy, so have a napkin or two nearby.  Very unusual and good.  You will have leftovers for more sandwiches the next day for lunch.  Enjoy!  Feeds five hungry vegans.

Garlicky Roasted Red Pepper Hummus

I've been fiddling with this recipe for years to keep trying to make what I think is a really good hummus. This is probably going to be my final product for quite a while. Hummus is so versatile: you can use it as a dip or as a sandwich spread. And, it's healthy and tasty to boot! Hope you like this version as much as I do.

Garlicky Roasted Red Pepper Hummus

As a dip with fresh garden picked radishes, whole wheat pita chips, baby carrots, zucchini and celery. Yummy!

As a sandwich spread for a nice lunch or an easy dinner with chips and one of my mom's homemade pickles, of course!

Garlicky Roasted Red Pepper Hummus

Ingredients:

1 - 15oz. can of garbanzo beans, drained
1 Tbs. tahini
1 and 1/2 Tbs. lemon juice
1 and 1/2 Tbs. olive oil
1/2 cup roasted red bell peppers - I usually buy jarred peppers, unless I'm taking the time to roast them myself. A little liquid that clings to the peppers is all right.
4 or 5 cloves of garlic, chopped
1/4 tsp. of salt

Directions:

Simply pour all the ingredients into a food processor (I hope you have one) and blend until it is a nice, smooth consistency. I like my hummus pretty smooth, so it may take a minute or more to achieve that. (If you don't have a food processor, soften the garbanzo beans and garlic by cooking them in water for a few minutes, then drain. Try mashing with a potato masher.) Makes a fantastic dip or sandwich spread. Feeds five hungry vegans.