Chili Coconut Tofu Sandwich
Thin crisp-edged tofu coated in toasted garlic-coconut chutney, stacked with herb yogurt and quick-pickled cabbage.
The dry garlic-coconut chutney associated with vada pav becomes both seasoning and crust here. Thin tofu slices maximize its toasted surface area, while cool herb yogurt and sharp cabbage keep this generous vegan sandwich balanced.
Instructions
- 1
If using extra-firm tofu, drain it, wrap it in a kitchen towel, and press under a heavy weight or in a tofu press for at least 15 minutes; super-firm tofu needs no pressing. Slice the tofu about 2 mm thick.
15 min
- 2
Heat 1/2 teaspoon oil in a small skillet over medium. Cook the whole garlic cloves until golden around most edges, then remove them so they do not retain a raw bite.
- 3
Toast the sesame in the same skillet until it begins to color, then remove it. Toast the coconut and peanuts until the coconut is evenly golden. Cool everything for 10–15 minutes.
15 min
- 4
Process the toasted garlic, sesame, peanuts, coconut, Kashmiri chili powder, and chutney salt to a coarse, slightly sticky meal. Adjust chili and salt; if excessively sticky, pulse in a little oat flour.
- 5
Mix 3–4 tablespoons chutney with the tablespoon maple syrup, rice vinegar, soy sauce, coriander, tablespoon lime juice, tablespoon oil, and enough water for a spreadable paste. Coat one or both sides of the tofu slices.
- 6
For the primary oven method, arrange the coated tofu on a parchment-lined baking sheet and bake at 375°F (190°C) for 10–15 minutes; flip and bake 10–15 minutes more, just until the coating dries slightly and the edges crisp. Alternatively, air-fry coated tofu at 325°F (163°C) for 5–7 minutes, or cook uncoated tofu until golden and spoon dry chutney into the sandwich.
30 min
- 7
Mix the non-dairy yogurt, 1–2 tablespoons lime juice, yogurt-sauce salt, optional cumin, teaspoon maple syrup, cilantro, and mint or chosen herbs. Taste and adjust.
- 8
Combine the finely shredded cabbage, jalapeño, white vinegar, pickle salt, sugar, and pepper flakes. Let pickle for 10–15 minutes while the tofu cooks.
15 min
- 9
Lightly toast the bread. Spread yogurt sauce on one slice, stack with several tofu slices and pickled cabbage, sprinkle with extra dry chutney, and close with a second slice. Repeat to make 4 sandwiches, then cut and serve.
Ago's Notes
- Super-firm tofu can be sliced immediately. Extra-firm tofu needs at least 15 minutes under a weight or in a tofu press; this conditional pressing time is not included in the displayed 35 minutes.
- The dry chutney makes enough for roughly twice the tofu. If it becomes too sticky in the food processor, pulse in a little oat flour.
- For the coated oven method, bake 10–15 minutes per side and watch the coconut closely. Alternatively, air-fry the coated tofu at 325°F (163°C) for 5–7 minutes, or cook uncoated tofu until golden and add the dry chutney directly when assembling.
- For a nut-free sandwich, replace the peanuts with additional sesame and choose nut-free non-dairy yogurt. For gluten-free, use gluten-free bread and certified gluten-free soy sauce.
- Wrap the assembled sandwich in parchment or sandwich paper to keep the generous filling together and make it easier to pack.
Assemble only after the tofu is crisp and the cabbage has pickled so the bread keeps its toast while every layer stays distinct.
How much of a capolavoro is this?
Share your opinion. Ago will say it the Italian way.
Pick a hand and tell Ago what you think.
Related Recipes
Crispy Edamame Shiitake Bowls
These flavorful edamame bowls start with lemony broccoli rice topped with this rich, Indo-Chinese-inspired shiitake mushroom sauce and crispy, crunchy roasted edamame on top! The combination of textures and flavors is just absolutely fabulous.
Firecracker Chicken
Firecracker chicken is an Americanized Chinese takeout dish, crispy battered chunks of chicken with a sweet-spicy sauce. Our version is restaurant-quality!
Apollo Tofu
Crispy, peppery Apollo tofu is a popular South-Indian appetizer that is just absolutely delicious! Serve it as a starter or side, or dish it up over rice. (nut-free with gluten-free and soy-free options)