Sandwiches are a global lunch phenomenon, be it stacked, rolled, folded or open, the list goes on! Often they are easy and quick to put together, delicious of course. The fun part is you can hold them in your hands like the love of your life and enjoy it bite by bite. With multitude of vegan products available, tofu being a common protein source forms the basis of many vegan meals. This sandwich is of the same league and involves such little preparation with loads of flavours. It mimics the usual egg sandwich but of course vegan. The secret ingredient if kala namak which gives it the eggy flavour. Rest is any salad type vegetables and that stacks a delicious meal in under 10 minutes.
Curried Tofu Sandwich
This recipe mimics the conventional egg sandwich with the use of kala namak aka black salt. Great for packed lunches and picnics.
Servings 2
Ingredients
- 4 slices of sourdough bread
- 200 gm firm tofu
- 3 tbsp coconut yogurt
- ½ red bell pepper cut into julienne
- ½ red onion finely diced
- ½ green chilies +/-, finely chopped
- 1 carrot use vegetable peeler to make ribbons
- 1 cucumber use vegetable peeler to make ribbons
- ¼ cup chopped parsley or cilantro
- 1 cup of arugula leaves baby or mature ones
- 1 tsp heapedmiso paste
- ¼ tsp turmeric
- ½ tsp curry powder
- ½ tsp kala namak for the eggy taste
- 6-8 beetroot slices from a can
- ½ wedge of lemon juice
Instructions
- Caramelise onion with a pinch of salt and a dash of oil in a frying pan.
- Crumble tofu in a bowl. Add caramelised onion, curry powder, turmeric, kala namak, miso paste and coconut yogurt. Mix until well combined.
- Mix in the chopped parsley or coriander and lemon juice.
- On a slice of bread, layer arugula, carrots ribbons, cucumber ribbons, beetroots slices and curried tofu. Finish with another slice of bread.
- Cut the sandwich and serve.
- Best ever sandwich!
Notes
1. Use flat bread to make it as a wrap instead if the conventional sandwich. Sourdough is a great for sandwiched.
2. Use sea salt instead of kala namak if the eggy flavour is not desired.
3. Toasting the sandwich is perfectly fine.
4. Coconut yogurt can be substituted with vegan mayo.
5. Use any salad greens and other vegetables as preferred.
6. Tofu mix can be made ahead of time and used for up to 4 days. In fact, the flavours develop overnight.
