Beet Tofu Deli Sandwich
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A tart, tangy sandwich loaded with sliced tofu and roasted beets, layered with crunchy cucumber rounds and a zingy dill relish. Uses a mustard-mayo sauce slapped inside rye bread, with a honey-mustard glaze warming the tofu and beets. Simple but punchy flavors; great vegetarian option without dairy or nuts. Substitutes include coconut yogurt mayo or maple syrup. Sizzling tofu absorbs the glaze, turns slightly pink, the beets soften but hold their shape. Easy weekday meal, packed with texture and fresh herbs. Watch the tofu carefully so it doesn’t dry out. Great for leftovers or make-ahead. The dill and pickles add brightness and crunch.
Prep:
15 min
Cook:
40 min
Total:
55 min
Servings:
4 servings
#vegan
#vegetarian
#tofu
#sandwich
#beets
#quick meal
#roasted vegetables
#dill relish
#mustard glaze
Ever wrestled with bland tofu smothered in soggy bread? Tried the usual mayo-mustard slather and the whole thing felt flat? This sandwich throws punches. The tofu gets a quick pan-bath in a sticky mustard-maple glaze that brings out a faint pink hue and a tender chew, preventing dryness. The roasted beets add earthy sweetness and provide a juicy contrast, but don’t overcook them or they turn mushy. Rye bread must be toasted so crust sings, but no burn marks or it’ll ruin the balance. Dill pickle crunch, fresh scallion sharpness, and crisp cucumber brightens everything. The interplay between creamy, tangy sauce inside and the warm glazed tofu outside is my favorite combo so far. Takes about 50 minutes, but patience pays off. Press tofu overnight if possible — no one wants soggy bites. Leftover sandwiches? Reheat tofu separately or toss fresh in sandwiches for next-day freshness. Trust the visual cues — glossy tofu glaze, beet softness but hold, toasted rye crunch — not the clock.
Ingredients
- 45 ml (3 tbsp) vegan mayonnaise alternate coconut yogurt-based mayo works
- 20 ml (1 1/3 tbsp) Dijon mustard reduced slightly for balance
- 7 ml (1 1/2 tsp) prepared yellow mustard
- 25 ml (1 2/3 tbsp) fresh chopped dill replace half with parsley for subtler herb note
- 25 ml (1 2/3 tbsp) finely chopped dill pickles
- 1 scallion thinly chopped
- 25 ml (1 2/3 tbsp) whole grain mustard substitute for spicy brown to add kick
- 20 ml (1 1/3 tbsp) grapeseed oil lighter alternative to olive oil
- 25 ml (1 2/3 tbsp) maple syrup swap honey to keep fully vegan
- 1 block 400 g firm tofu sliced paper thin best pressed overnight to drain moisture
- 2 medium roasted beets thinly sliced peel on for earthy flavor
- 8 rye bread slices toasted crisp but not burnt
- 1/2 English cucumber cut into thin rounds salt lightly and drain excess moisture
- Salt and cracked black pepper freshly ground
About the ingredients
Mayo and Dijon keep this creamy, but you can switch mayo for coconut yogurt-based dip if avoiding eggs or for lighter option. Whole grain mustard blends sweetness and tang, but spicy brown adds heat if you want bite. Maple syrup replaces honey — more plant-friendly, deeper flavor than plain sugar. Grapeseed oil works well here — high smoke point, neutral taste compared to olive oil that can dominate. Press tofu (wrap in paper, weighted) at least 6 hours or overnight to drain water, crucial for absorbing glaze and avoiding soggy texture. Beets best roasted whole, skin left on for flavor; slice when cool. Dill and pickle quantities adjustable to taste — fresh herbs can substitute half with parsley to mellow sharpness. Rye bread toasted is non-negotiable — soggy bread kills this sandwich every time. Cucumbers salted lightly for 5 minutes, patted dry avoid watery mess inside sandwich.
Method
Sauce
- 1. Whisk mayo, Dijon, and yellow mustard in a bowl until smooth. Set aside. This tangy sauce adds moisture inside the bread but doesn’t overwhelm other flavors.
Dill Relish
- 2. In a separate bowl, mix fresh dill, chopped pickles, and scallion. This herbaceous condiment adds zip and crunch; set aside to let flavors meld while you cook tofu.
Tofu and Beet Glaze
- 3. Heat a non-stick pan over medium heat. Combine whole grain mustard, grapeseed oil, and maple syrup. Once shimmering, gently add tofu slices. Let them soak a minute then carefully flip. The tofu softens, takes on a faint pink tint from beets, glossy glaze starts to thicken. Add beet slices, toss gently. Cook 3-4 minutes. Watch closely — tofu should be warm, not dry or crispy. The beets soften but keep shape retaining bite.
Assembly
- 4. Spread the mustard-mayo sauce inside each toasted rye slice. Layer cucumber rounds evenly on half the slices; sprinkle a pinch of salt to remove water. Distribute tofu and beet mixture on the other half, then spoon generous amounts of dill pickle relish over. Close sandwiches gently but firmly to keep layers intact.
- 5. Slice in half or serve open-faced. Rest 2 minutes for flavors to marry. Best eaten fresh; leftovers reheat gently to avoid tofu becoming rubbery.
Cooking tips
Always prep the sauces and condiments first to build layers of flavor before hitting stove. When glazing tofu, medium heat crucial — too hot and tofu crisps, too low and glaze won’t thicken. Watch tofu color change; a slight pink tint signals it’s absorbed beet sweetness and warmed through. Add beets last and toss gently — fragile but need to be warmed. The glaze should coat tofu, become sticky shine — that’s your cue for doneness. Spread sauce inside bread slices so moisture doesn’t leak out but keeps each bite luscious. Layer cucumber first to create a moisture barrier against softer proteins, prevents soggy bread. The dill pickle–scallion mix is your acid and crunch punch — don’t skimp; freshness is key. Toast rye bread just up to golden brown; char ruins bitterness balance. Slice sandwiches right before serving — this sandwich doesn’t hold well pressed or wrapped. If in hurry, skip glazing beets but add fresh pickled beets for zip.
Chef's notes
- 💡 Press tofu overnight wrapped tight in paper towels, weight on top. Moisture squeeze critical or glaze won’t stick, tofu stays soggy and dull. Paper towels trap water, keep surfaces dry. If rushed, press minimum 6 hours but longer is better. No skipping or softness kills texture. Glaze sticks only to dry tofu, look for slight pink flush from beets after cooking to gauge.
- 💡 Salt cucumber slices lightly, drain 5-10 minutes. Excess water wrecks sandwich, soggy bites guaranteed. Pat dry with towel after salting. This step creates moisture barrier inside sandwich, separates wet and dry layers. Otherwise crisp bread turns limp fast. Thin rounds are key here, too thick feels heavy, too watery mean mush.
- 💡 Mustard-mayo sauce: use vegan mayo or coconut yogurt-based dip for non-egg option. Dijon mustard reduced a bit helps balance acidity. Whole grain mustard for sweetness and texture; spicy brown mustard if you want sharp kick. Maple syrup swaps honey, deeper flavor. Stir until smooth but avoid overheating sauce. Spread evenly, not thick piles, stops bread from sogging.
- 💡 Glaze tofu on medium heat only. Too high and tofu crisps hard, losing softness, glaze dries out fast. Too low, glaze won’t thicken or stick. Watch tofu closely: slight pink tint shows beet flavor absorbed, glossiness signals glaze sticky finish. Flip tofu gently after minute or so, don’t poke holes, keep slices intact. Add beets last and toss softly to warm without breaking shape.
- 💡 Toasting rye bread is non-negotiable. Toast until golden brown only; over toasting creates bitterness that masks layers. Tactile test: bread should snap slightly but inside stays resilient. Don't burn spots. Toast bread right before assembly to preserve crispness. Assemble in order — sauce first, cucumber second, tofu-beet mix third, relish top layer. Close gently; sandwich holds better when layers intact.
Common questions
How to avoid soggy bread?
Salt cucumbers first, drain excess water solid. Toast rye slices golden only so crust stays crisp. Sauce layer spread thin and evenly. Layer cucumber before protein helps block moisture. Press tofu well or glaze seeps out. Quick assembly crucial — let sit too long and bread absorbs liquids.
Can I swap tofu for other protein?
Cubed seitan or tempeh works if pressed and thinly sliced. Cook glaze same way but reduce time to avoid tough texture. Tofu soaks sauce best. Vegan mayo can switch to cashew cream or tahini dip. Pickles and dill remain key texture contrast no matter what you swap in.
What signals tofu glaze is done?
Look for shiny glaze that clings not pools. Slight pink hue from beet juices marks flavor absorption. Glaze thickens, coats surface sticky but not dry or burnt. Flip slices once after 1-2 minutes cook time. Don’t overcook or tofu crisps. Cook beets last, soften but hold shape — gently toss to warm.
How to store leftovers?
Keep tofu separate from bread to avoid sogginess. Refrigerate glazed tofu in airtight container 1-2 days max. Toast bread fresh next day to revive crunch. Assemble just before eating. Mayo sauce can separate but whisk again. Add fresh cucumber if needed for crunch; dill relish holds well but best fresh.
