This epic roasted garlic chili coconut tofu sandwich stars this toasty, flavor-packed chili-garlic-coconut chutney(Indian Vada Pav Chutney) that coats the tofu paired with this creamy, herbed yogurt sauce and tangy pickled cabbage. 18g Protein 7g fiber!

I’m so excited to carry you one other sandwich in my sequence of reimagining sandwiches impressed by fashionable Indian road meals! This one is spicy, nutty, coconutty, candy, crunchy, creamy, and tangy abruptly. It’s such an unimaginable mixture of flavors and textures.
Don’t miss all of the summer season sandwiches within the sequence! These are a few of my finest sandwiches, Large taste, and nutrient dense! Watch me make them on my YouTube channel! 🌶️

These stacked, make forward pleasant sandwiches and the Indian jalapeño popper toasts (15g protein per toast!) and my Indian crispy Chikin tofu sandwich, all pack unimaginable taste and likewise Protein and fiber!

We’re going to make this chili garlic coconut chutney, which is a dry condiment (lasun chutney) usually present in vada pav, a preferred Indian sandwich. Vada pav normally has that chutney and a inexperienced chutney, after which there’s this fried fritter of potatoes that’s tucked into bread. It’s so scrumptious.

I’m taking that incredible chutney and including it on high of some tofu slices and baking them, then utilizing them to replenish the coconut tofu sandwich. We’re piling them excessive within the sandwich together with a creamy, cooling, herby yogurt sauce in addition to some tangy pickled cabbage. You may also use different pickled greens on this sandwich and add some roasted veggies, as nicely. This can be a very versatile sandwich. 

The principle taste element of this coconut tofu sandwich is that chili garlic chutney, so don’t skimp on it. Positively make that chutney, and don’t skimp on the garlic or the chili whenever you do. They offer it a tremendous taste.

You wish to use tremendous agency tofu for one of the best outcomes, however further agency tofu works, as nicely. I wish to slice it skinny, virtually like deli slices, as a result of the extra floor space, the extra taste you get from all of that chutney.

The chili garlic chutney has a great deal of garlic that will get toasted, then course of it up with toasted sesame seeds, peanuts, toasted coconut, and a great quantity of Kashmiri chili powder. I take advantage of Kashmiri chili powder so much in my Indian recipes. If you happen to don’t have it, you positively must get some. It has a really distinctive taste and isn’t overly sizzling, so you should use it in non-Indian recipes, as nicely, rather than paprika. It provides lovely coloration and superb taste. Yow will discover Kashmiri chili powder on-line or at Indian grocery shops.

We make the yogurt sauce with yogurt, herbs, lime juice, and just a little maple syrup to stability the savoriness. The pickled cabbage is solely cabbage pickled with vinegar, salt, sugar, and pepper flakes. You should use the identical components to pickle different greens, like cucumber, radishes, or onions, as nicely.

This sandwich has superb flavors and textures in each chunk!!!

Why You’ll Love this Coconut Tofu Sandwich

• toothsome tofu smothered in toasty, flavor-packed chili garlic coconut chutney
• creamy, herbed non-dairy yogurt sauce
• crunchy, tangy pickled cabbage contrasts all of these wealthy, deep flavors
• simply made gluten-free, nut-free, and soy-free

Elements

• tofu – Use further agency or tremendous agency tofu. If you happen to use tremendous agency tofu, you don’t must press!
• garlic – A ton of entire garlic cloves offers the chutney such an unimaginable taste!
• sesame seeds and peanuts – Add toasty taste and crunch to the chutney. For nut-free, use all sesame seeds.
• coconut – Dried, shredded coconut offers this coconut tofu sandwich its signature taste.
• floor spices – For the chutney, you simply want some Kashmiri chili powder. To coat the tofu, we’re utilizing just a little floor coriander. You may optionally add some cumin to the yogurt sauce, in case you like. And we’re including some warmth to the pickled cabbage with some pepper flakes.
• sauces – We’re including taste and scaling down the chutney just a little bit with some maple syrup, rice vinegar, soy sauce, and lime juice. You additionally want lime juice and a contact of maple syrup for the yogurt sauce. For the pickled cabbage, white vinegar offers it that pickley tang.
• non-dairy yogurt – For the yogurt sauce. Select soy-free and/or nut-free, if wanted.
• contemporary herbs – Cilantro and a few mint, curry leaves, or different herbs give the yogurt sauce a lot taste!
• cabbage – Shred it skinny with a knife, mandoline, or a vegetable peeler.
• jalapeño – Provides extra warmth to the pickled cabbage.

Make Coconut Tofu Sandwiches

If utilizing further agency tofu, press it first. Open the package deal, drain the tofu, wrap it in a kitchen towel, and place a heavy weight on high for no less than quarter-hour, or use a tofu press. If utilizing tremendous agency tofu, you possibly can skip this step. As soon as pressed, slice the tofu into very skinny slices, about 2 millimeters thick, and put aside.

Warmth a small skillet over medium warmth and add the oil. Add the garlic and prepare dinner till it’s golden round a lot of the edges. Take away the garlic from the skillet and put aside.

Add the sesame seeds to the skillet and toast till the sesame seeds start altering coloration. Take away and put aside.

Add the shredded coconut and peanuts and toast till it turns into evenly golden, then take away from the skillet as nicely. Let all the pieces cool for 10 to fifteen minutes.

As soon as they’re cool, add the garlic, sesame seeds, peanuts, coconut, Kashmiri chili powder, and salt to a meals processor. Course of till the combination turns into a rough meal that’s barely sticky. If it turns into means too sticky, add just a little oat flour to soak up that further moisture, and course of once more. Style and alter the flavour with extra Kashmiri chili powder or salt, if wanted. Put aside. This makes loads of chutney to make a double serving to of tofu, in case you’d like.

Switch 3 to 4 tablespoons of the chutney to a bowl. Add the maple syrup, rice vinegar, soy sauce, floor coriander, lime juice, oil, and sufficient water to make a spreadable combination. Combine nicely.

Unfold this combination onto one or either side of the tofu slices. Prepare the tofu on a parchment-lined baking sheet and bake at 375° F (190° C) for 10 to fifteen minutes. You don’t wish to bake it too lengthy, as a result of the coconut can get too darkish. The chutney ought to dry out barely and the tofu ought to turn out to be calmly crisp across the edges.

Whereas the tofu is baking, make the yogurt sauce and pickle the cabbage.

Add all the yogurt sauce components to a bowl and blend nicely. Style and alter the flavour, then set that apart.

For the pickled cabbage, finely shred the cabbage. You should use a knife, mandoline, or vegetable peeler to make very fantastic shreds. Add the cabbage to a bowl together with the jalapeño, vinegar, salt, sugar, and pepper flakes. Combine nicely, and set that apart to pickle for 10 to fifteen minutes.

Now you’re able to assemble the sandwich.

Evenly toast the bread slices. Unfold some yogurt sauce on one slice. Prime with a number of slices of the chili garlic coconut tofu.

Then, high with some pickled cabbage. Sprinkle on among the remaining garlic chili chutney. Prime with the second slice of bread. Slice and revel in.

You may wrap the sandwich in parchment paper, sandwich paper, or a sandwich bag to assist maintain all the pieces collectively. It additionally travels very well in lunch packing containers.

What to Serve with garlic Coconut Tofu Sandwiches

This can be a scrumptious summer season lunch by itself, however you may also serve with aspect dishes like my bitter cream and onion potato salad, grilled vegetable pasta salad, or summer season spinach salad.