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.