Tofu salad sandwich
15
5
875 ml or 8 sandwiches
No
Ingredients
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 10 ml (2 teaspoons) of olive oil
- 1 package (454 g) of nature flavored tofu
- 60 ml (1/4 cup) of sweet marinated and chopped mini pickles
- 5 ml (1 teaspoon) of dried dill leaves
- 5 ml (1 teaspoon) of ground turmeric
- 7.5 ml (1/2 tablespoon) of Dijon's mustard
- 125 ml (1/2 cup) of mayonnaise
- Salt and pepper up to taste
Preparation
Side-by-side mode
- Slice the tofu briquette into 2 equal parts over its length. Set paper towels over and under the tofu. Set a cutting board over the tofu and put a can or something heavy over it to drain it well.
- Meanwhile, fry the sliced leeks in oil in a pan over medium-high heat for 5 to 10 minutes.
- Add dill and mix well. Cool down and set aside.
- Dice tofu. In the bowl of a mixer or a blender, chop tofu until it crumbles.
- Add remaining ingredients. Mix it up.
- Garnish 2 whole wheat bread slices of multigrain with 100 ml (1/3 cup + 2 teaspoons) of the tofu mixture, a tomato slice and lettuce.
Chef’s note
Coût de la recette : $5.55
Coût par portion de garniture pour faire un sandwich : $0.69
