Whether it’s for your lunchbox or a delicious afternoon snack – this Curried Hummus and Tofu Sandwich is packed with flavour!
Curried Hummus, Tofu & Wild Mushrooms – How’s that for a fancy sandwich? I mean – who’s got time for boring sandwiches anyway, am I right? This Curried Hummus and Tofu Sandwich was a spontaneous creation in my kitchen, that even left me surprised – so I’m happy to share this tasty recipe with you.
Don’t you love the quick & easy creations? At least I do – this curried hummus and tofu sandwich was the result of a peckish late afternoon craving. I often crave a savoury snack and created from only simple ingredients, hummus seems like the obvious choice. However, I’ve eaten plenty of hummus throughout my life (especially since going vegan!) so switching up the flavours is a great way to keep it interesting.
Curry powder is such an easy and versatile ingredient – and not just great for a curry! Together with turmeric and smoked paprika, it gives a great flavour to this curried hummus and it will take both a hummus dip as well as a hummus sandwich to a completely new level.
The addition of the tofu and mushrooms add to great, but very different textures to this sandwich. I’d recommend pressing the tofu prior to preparing it for this recipe, however I know that it’s not always possible to take the time. So if you’re in a rush, simply wrap the tofu in a clean kitchen towel and gently press some liquid out with your hands. I was lucky at the time of preparing this sandwich as I already had pressed tofu in the fridge – credit to my past self 😉
A few important things to note for this recipe:
- You can create the hummus in a food processor, but if you don’t have access to one, a blender or stick blender will also do, though you might have to scrape down the sides more often.
- The amount of water you need for your re-creation might vary – it depends on the size of chickpeas you’ve used and how well they’ve been drained, so please only add a little water at a time and judge when you’ve created the desired texture. I like mine smooth, but not too liquid – which works perfectly on a sandwich like this.
- If you can’t get wild mushrooms, swap them for your favourite type of mushrooms – I just happened to have wild ones in the fridge at the time.
- Ensure the pan & oil are hot before adding your tofu slices. It will avoid the tofu soaking up the oil and instead makes your tofu crispy.
This recipe is:
- 100% vegan
- easily to make gluten free – just switch out the bread for gluten free!
- perfect for your lunchbox
- super easy
- suitable for the entire family
- full of plant power
- 4 sliced of wholewheat bread
For the curried hummus:
- 1 tin of chickpeas
- 1 Tbsp tahini
- 1 clove of garlic
- 1 Tbsp curry powder
- 1 tsp smoked paprika powder
- 1 tsp turmeric powder
- 1 Tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- a little water
For the tofu:
- fresh parsley
- sesame seeds
- smoked paprika powder
- vegan mayo
- Toast the wholewheat bread slices.
- Combine all ingredients for the curried hummus in a food processor and blend until smooth. Add only a little water at a time until you get the perfect consistency. Alternatively you can use a blender or stick blender.
- It’s optional to press your tofu, but for the perfect consistency I recommend pressing the tofu for at least 8 hrs prior to frying it. If you’re in a rush, omit this step.
- Cut the tofu into 0.5cm slices. Heat a little oil in a frying pan and once pan and oil are hot, add the tofu slices and fry until slightly crispy on both sides.
- Add in the mushrooms and cook for a further 5 mins on low heat, then add the coconut aminos and remove from the heat after 1 minute.
- Assemble the sandwich, then top with fresh parsley, mayo, sesame seeds and smoked paprika.
Keywords: curried hummus, curried hummus sandwich, vegan sandwich recipe, vegan sandwich
Looking for more vegan sandwich inspo? How about this vegan fish finger sandwich?