Vegan Curried Tofu Sandwiches

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These Vegan Curried Tofu Sandwiches use marinated tofu steaks to create a hearty and filling meal. The cilantro mint sauce is the perfect complement to savory grilled tofu, fresh tomatoes, and red onion. Enjoy with your favorite bread and soup or salad.

Curried Tofu Sandwiches

I love a great sandwich for lunch or dinner. This one feature fresh veggies and tofu that is bursting with flavor. Tofu is a great way to add protein to any meal. It’s highly versatile and able to take on a wide variety of flavors. I love the combination of coconut curry and cilantro mint in this dish. Try it with Carrot Ginger Soup for a complete meal.

Ingredients for Curried Tofu Sandwiches

  • Tofu: Be sure to press the tofu before slicing into 1/2-inch steaks. This will remove excess water and allow the tofu to soak up more of the marinade.

  • Curry Marinade: The ingredient list here may seem a little daunting but I guarantee you it’s worth it and throwing everything into the food processor for a quick blend is easier than you think. I highly recommend making this ahead of time and marinating the tofu steaks overnight.

  • Cilantro Mint Sauce: Again, there is quite a list of ingredients here but they come together really quickly in the food processor. This will last for several days in the refrigerator so also can be made ahead of time. It’s also great on toasted bread all by itself. If you are one of those people who can’t stand cilantro, parsley is a great substitute.

  • Sourdough Bread: I used sourdough which has a great flavor and is hearty enough to stand up to the layering of ingredients. However, feel free to use any bread of your choice.

  • Red onions: I have made this with fresh, thinly sliced red onion as well as Pickles Red Onions. Both work great.

Cooking Tips

  • There are two different sauces utilized in this recipe, which make the ingredient list longer than most. However, both the marinade and cilantro mint sauce come together pretty quickly in the food processor. I am a big fan of prepping meals ahead of time when possible and both of these sauces can be made the day before. This is a big time saver, especially if you’re trying to put together a great meal after a long work day.

  • I cook the tofu steaks on a grill pan on the stovetop. This creates cool-looking grill marks on your tofu but is not a necessity. You can cook these just as easily in a skillet. You want to use medium-high heat so that you get some crispiness on the outside of the tofu. I like to give one final dip in the reserved marinade just after cooking. You could also use a grill brush to coat each side of the tofu steaks before serving.

Curried Tofu Steaks

  • Toast the sourdough bread and layer with cilantro mint sauce, tomatoes, and red onion. Add the tofu steaks and you’re ready to go!

Curried Tofu Sandwiches
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Curried Tofu Sandwiches

Recipe by KissMyGreensCourse: Lunch, DinnerDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

25

minutes

Ingredients

  • 1 pound of extra firm tofu, pressed, cut into 1/2-inch slices

  • 1 tsp olive oil

  • 2 Roma tomatoes, sliced thin

  • 1/2 red onion, sliced thin

  • 8 slices sourdough bread

  • Cilantro Mint sauce:

  • 1/2 bunch of cilantro leaves OR flat-leaf parsley

  • 1/2 cup of mint, packed

  • 2 cloves of garlic, chopped

  • 1/2 inch of ginger, peeled and chopped

  • 1/3 cup chopped red onions

  • 1/2 tsp red pepper flakes

  • 1/2 tsp ground oregano

  • 1 tsp sugar

  • S&P to taste

  • 1 tbsp lemon

  • 2 tbsp rice wine vinegar

  • 1/4 cup avocado oil

  • Marinade:

  • 1/2 tsp coriander

  • 1/2 inch ginger, grated

  • 2 garlic cloves, minced

  • 1 tsp garam masala

  • 1/2 tsp ground cumin

  • 1/2 tsp ground turmeric

  • 1/4 tsp ground cardamom

  • 1/4 tsp ground cinnamon

  • Pinch of hot chili powder

  • 1 tbsp tomato paste

  • 1 tsp oil

  • I cup of coconut milk

Directions

  • For the Marinade: Add 1 tsp olive oil to a skillet on medium-high heat. Once the oil has heated, add all of the dry spices, garlic, and ginger for the marinade to the same skillet and heat for about 1-2 minutes, until fragrant.

    Add all of the above ingredients plus the tomato paste to a blender and pulse until a paste forms. Use a spatula to scrape ingredients to the bottom.

    Add 1 cup of canned coconut milk and pulse to combine. Pour over tofu and marinate for at least 1 hour up to overnight. Do not discard the marinade.
  • For the Cilantro Mint Sauce: Add the cilantro, mint, onion, garlic and ginger to a food processor; pulse to mince. Add the red pepper flakes, oregano, sugar, olive oil, vinegar, and lemon juice and pulse 2-3 times to mix. Season with kosher salt and add more to taste.
  • For the Tofu Steaks: Heat a small amount of oil in a skillet on medium-high. Cook tofu slices on each side until they are browned and slightly crisp, 5-8 minutes on each side. Once they are cooked, give them one final dip into the leftover marinade and set aside.
  • Spread the Cilantro Mint Sauce on all slices of toasted bread. Add the sliced tomato, onion, and tofu once done.

Notes

  • You can substitute parsley for cilantro if you are not a cilantro fan
  • I recommend making the Cilantro Mint Sauce and Marinade the day before to save time.

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