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  • Prep time
    20 minutes
  • Cooking time
    10 minutes
  • 2 sandwiches


For the sandwich:

  • 6 slices of toasted St-Méthode Multi-Cereal bread
  • Mayonnaise, to taste
  • 2 lettuce leaves
  • 4 tomato slices
  • 4 slices of emmental cheese 
  • 1 or 2 slices of red onion
  • 3 slices of ripe avocado

For the tofu: 

  • 4 thick slices of extra-firm tofu (about 3 x 3) 
  • 5 tbsp of Diana BBQ sauce
  • 2 tbsp of cornstarch
  • 1/4 cup of Panko 
  • 2 tbsp of olive oil for cooking (so it completely covers the bottom of the pan)


1. In a big bowl or a plate, mix tofu with cornstarch and Panko. Ensure sure every slice of tofu is well coated. Reserve.

2. In a pan, pour the olive oil. Once the pan is hot, add the slices of tofu (expect a little crackling sound when the tofu hits the pan). Cook for 3 minutes on each side, or until each side is golden. Once both sides are ready, add the BBQ sauce. Mix until all slices are stained with sauce. Cook for another 2-3 minutes. Reserve.

3. Assemble the sandwich in this order: toasted bread – mayonnaise – lettuce – BBQ tofu – 1 slice of emmental cheese – avocado – toasted bread – tomato – BBQ tofu – emmental cheese – red onion – toasted bread. Ready to eat!


*Recipe and picture courtesy of Petite Douceur