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Curried Tofu and Cranberry Sandwich

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


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


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.

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