Newsletter Job Opportunities Contact Us

Curried Tofu and Cranberry Sandwich

  • Prep time
    15 minutes
  • Cooking time
    10 minutes
  • 4 sandwiches

Ingredients

7 ml (1½ tsp) curry powder
15 ml (1 tbsp) canola oil
Juice and zest of 1 lime
Salt and ground pepper, to taste
450 g (1 lb) tofu, cut into 1.25 cm (½-inch) slices
180 ml (3/4 cup) fresh or frozen cranberries
30 ml (2 tbsp) maple syrup or honey
80 ml (1/3 cup) mayonnaise
60 ml (1/4 cup) fresh coriander, chopped
8 slices St-Méthode 100% Whole Wheat Bread
4 leaves of curly or Boston lettuce

Preparation

In a bowl, combine the curry, oil, lime zest, lime juice, salt, and pepper.
Add the tofu slices and coat well, letting them marinate for a few minutes (can be prepared the night before).
In a microwave-safe bowl, combine the cranberries and the maple syrup (or honey). Add 30 ml (2 tbsp) of water if using fresh cranberries.
Cover and microwave for 3 minutes, stirring halfway through the cooking time. When done, stir and crush the cranberries to a consistency halfway between a stewed fruit purée and a jam. Let cool.
In a pan over medium heat, cook the tofu slices for 3 to 4 minutes on each side.
In the meantime, mix the mayonnaise and coriander in a small bowl.
Toast the slices of bread. Spread some of the cranberry compote on 4 of the slices.
Spread some coriander mayonnaise on the 4 other slices. Top with lettuce and cooked tofu, then cover with the 4 slices previously topped with cranberry compote.
Cut each sandwich in half and serve.

We use cookies and/or other similar technologies so we can adapt our content to you, analyze our traffic, and help us share information about your use of the website with our selected partners. You consent to our cookies by clicking the button below.

Ok