I call these open-faced sandwiches Viking Mounds because they remind me of those mysterious burial mounds found all over Britain, which once sliced into reveal hordes of buried treasure. The ingredients also make me think of what I imagine compassionate Scandinavians eat – sauerkraut, pickles, cucumbers, beets, crisp and mustardy tofu and grainy bread.
This recipe makes 3 mounds hearty enough for any Viking!
The tofu and sauce
12 oz package tofu – dried and cut into slices of even thickness
2 Tbsp agave
2 Tbsp Dijon mustard (I use seedy mustard)
2 Tbsp olive oil
2 dill pickles minced
1 Tbsp brine from the dill pickles
2-3 green onions sliced (or ¼ of an onion diced)
1 Tbsp chopped fresh dill (or ½ tsp dried dill)
1 Tbsp Dijon mustard
3 Tbsp vegan mayonnaise
¼ tsp ground pepper
The rest of the sandwich
3 medium beets, boiled and skins removed, sliced into coins.
¾ cup sauerkraut (try to find unpasteurized sauerkraut; it’s higher in probiotics and better for your gut health
About 8” of cucumber sliced into coins (I use an English cucumber so it doesn’t need to be peeled)
3 slices of whole grain or bread or pitas or similar sturdy bread
Heat the olive oil, agave and Dijon mustard in a large frying pan, and stir together to blend. Fry the tofu in this mixture on medium heat until just golden and then flip. Turn the heat off and allow the tofu to remain warm.
Make the sauce by mixing all the sauce ingredients together in a small bowl or cup.
Assemble the sandwiches.
Place ¼ cup sauerkraut on top of a slice of bread. Add one third of the cucumber slices on top then one third of the beet slices. Add one third of the fried tofu and cover with one third of the sauce.