Tofu salad sandwich

Author: Geneviève Arbour Dt. P.
Sandwich à la salade de tofu avec cornichons sucrés, aneth, curcuma, mayonnaise, et moutarde de Dijon
Preparation 15
Baking 5
Portions 875 ml or 8 sandwhichs
Freezing No


  • 1/2 package of 250 g (1 1/2 cup) 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
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  • Slice tofu briquette into 2 equal part over its lenght. 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 well drain the tofu.
  • Meanwhile, in a pan, fry sliced leeks in oil at 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 bred slices of multigrains with 100 ml (1/3 cup + 2 teaspoons) of tofu mixture, a tomato slice and lettuce.

Chef's notes

Coût de la recette : 5,55 $

Coût par portion de garniture pour faire un sandwich : 0,69 $