Tofu sandwich with cranberry mayonnaise

Difficulty 1/5

Makes 2 sandwiches • Prep. : 5 min • Cooking : 10 min. Recipe by Vegelizious.

  • -4 slices bread
  • -20 g butter
  • -10 g fresh parsley chopped,
  • -4 tbsp leftover mashed potatoes
  • -2 tsp mayonnaise “à l’ancienne”
  • -125 g smoked tofu
  • -2 handful lamb lettuce or baby spinach
  • -200 g  leftover veggies (e.g. pumpkin, brussels sprouts, …)
  • -Cranberry Mayonnaise:
  • -30 g mayonnaise “aux oeufs”
  • -15 g cranberry jam
Tofu sandwich with cranberry mayonnaise

  1. 1Melt the butter in a frying pan, add the freshly chopped parsley, and fry each slice of bread for 2 minutes on each side until golden brown.
  2. 2In the same frying pan, fry the sliced smoked tofu for 2 minutes per side until slightly golden-brown.
  3. 3To make the cranberry mayonnaise (the key ingredient of this sandwich), mix the mayonnaise “aux oeufs” and the cranberry jam.
  4. 4Stack the sandwich, by starting with a generous amount of the cranberry mayonnaise on a slice of bread. Spread some mayonnaise “à l’ancienne” on the other slice. Divide all the other ingredients between the two sandwiches and top with the second slice of bread.
  5. 5Tip: If you don’t have any leftover veggies, cut 3-4 thin slices of pumpkin per sandwich, and fry them in a frying pan over a medium heat for 4 minutes on each side adding a splash of water at the end.
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