Beet and Tofu Deli Sandwich

Name: Beet and Tofu Deli Sandwich
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 3 tbsp (45 ml) mayonnaise; 2 tbsp (30 ml) Dijon mustard; 1 tsp (5 ml) prepared yellow mustard; 2 tbsp (30 ml) fresh dill, finely chopped; 2 tbsp (30 ml) dill pickles, finely chopped; 1 green onion, chopped; 2 tbsp (30 ml) whole-grain mustard; 2 tbsp (30 ml) olive oil; 2 tbsp (30 ml) honey; 1 lb (454 g) firm tofu, thinly sliced; 2 to 3 medium-sized beets, cooked and thinly sliced; 8 slices rye bread, toasted; 1/2 English cucumber, thinly sliced; Salt and pepper

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Preparation 25 MIN

Cooking 10 MIN
Servings 4

Ingredients
Preparation

Ingredients

Sauce

3 tbsp (45 ml) mayonnaise
2 tbsp (30 ml) Dijon mustard
1 tsp (5 ml) prepared yellow mustard

Sandwiches

2 tbsp (30 ml) fresh dill, finely chopped
2 tbsp (30 ml) dill pickles, finely chopped
1 green onion, chopped
2 tbsp (30 ml) whole-grain mustard
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) honey
1 lb (454 g) firm tofu, thinly sliced
2 to 3 medium-sized beets, cooked and thinly sliced
8 slices rye bread, toasted
1/2 English cucumber, thinly sliced
Salt and pepper

Preparation

Sauce

In a bowl, combine all the ingredients. Set aside.

Sandwiches

In another bowl, combine the dill, pickles and green onion. Set the dill garnish aside.
In a non-stick skillet over medium heat, combine the whole-grain mustard, oil and honey. Add the tofu and warm up, tossing gently. Add the beets and cook for 2 minutes, or until the beets are warm and the tofu pink. Set aside and keep warm.
Spread the inside of the rye bread slices with the sauce. Divide the cucumber slices on one half of the bread. Divide the tofu, beets and dill spread on the other halves. Close the sandwiches.