2 to 3 medium-sized beets, cooked and thinly sliced
8 slices rye bread, toasted
1/2 English cucumber, thinly sliced
Salt and pepper
In a bowl, combine all the ingredients. Set aside.
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.