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

(32)

Rate this recipe

Preparation 25 min
Cooking 10 min
Servings 4

Featured in RICARDO Magazine FALL 2015 (p. 90)

Végétarien
Sans noix
Sans lactose
Sans produits laitiers

See

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.

Beet and Tofu Deli Sandwich

Categories

Ingredients

Sauce

Sandwiches

Preparation

Sauce

Sandwiches

Personal Note