Beet and Tofu Deli Sandwich
Preparation
25 MIN
Cooking
10 MIN
Servings
4

Beet and Tofu Deli Sandwich

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) 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

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

Sandwiches

  1. In another bowl, combine the dill, pickles and green onion. Set the dill garnish aside.
  2. 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.
  3. 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.