Tofu salad sandwich

Name: Tofu salad sandwich
Cook time: 5 min
Total time: 15 min
Yield: 875 ml or 8 sandwhichs
Cuisine: Main meals
Ingredients: 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

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

Ingredients

Preparation

Ingredients

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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Preparation

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.