If you’re after a sandwich that’s anything but boring, this Curried Hummus and Tofu Sandwich has got you covered.
Creamy, spiced hummus meets crispy tofu and tender mushrooms for a snack or lunch that’s punchy, satisfying, and quick enough to whip up on a weekday.
I stumbled onto this combo on a peckish afternoon when I wanted something simple, filling, and packed with flavour.
The curried hummus is a little twist on the classic - smoky, earthy, and brightened with turmeric - while the tofu and mushrooms bring a contrast in textures that keeps every bite interesting.
Whether it’s a lunchbox filler, an afternoon pick-me-up, or a last-minute snack for friends, this sandwich has all the right layers of creamy, savoury, and crispy magic.
❤️ Why You’ll Love This Recipe
- 🥪 Quick & easy - ready in 20 minutes
- 🌿 Packed with plant protein - tofu and chickpeas do the heavy lifting
- 🔥 Flavour-packed - curry, smoked paprika, and turmeric take hummus to the next level
- 🍄 Texture heaven - creamy hummus, crispy tofu, tender mushrooms
- 💯 Vegan-friendly - also easy to make gluten-free
🌱 Ingredients & Notes
For the Curried Hummus
- Cooked chickpeas - drained, your hummus base
- Tahini - adds creaminess
- Garlic - for a savoury punch
- Curry powder, smoked paprika, turmeric - the flavour trio
- Olive oil - keeps hummus smooth
- Salt & pepper - to taste
- Water - adjust for desired hummus consistency
For the Tofu & Mushrooms
- Extra-firm tofu - press if you can for extra crispiness
- Mixed mushrooms - wild or your favourite variety
- Olive oil - for frying
- Coconut aminos - adds a subtle umami kick
To Serve
- Fresh parsley - brightness and colour
- Sesame seeds & smoked sesame powder - optional garnish
- Vegan mayo - optional creamy layer
🔪 Equipment
- Food processor or blender - for hummus
- Frying pan - for tofu and mushrooms
🧑🍳 How to Make It (Step-by-Step)
- Toast the bread.
- Blend chickpeas, tahini, garlic, spices, oil, salt, pepper, and water into curried hummus.
- Press and slice tofu (optional) and pan-fry until lightly crispy.
- Sauté mushrooms, then add coconut aminos.
- Assemble sandwich with hummus, tofu, mushrooms, and toppings.
🍽️ Serving Suggestions
- Great for a packed lunch or picnic
- Serve alongside simple salad greens or crisps
- Perfect for a quick afternoon snack or light dinner
❄️ Storage
- Store leftover hummus in an airtight container in the fridge for up to 4 days
- Sandwiches are best fresh, but tofu and mushrooms can be stored separately and reheated
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💡 Tips & Tricks
- Press tofu if possible for a firmer texture, but don’t stress if you’re short on time
- Adjust water in hummus gradually—texture matters!
- Make sure the pan is hot before frying tofu to get crisp edges
- Wild mushrooms are optional; any mushrooms work
Did you make this recipe? If so, will you do me a huge favor and leave a review and star rating & let me know how you liked this recipe? THANK YOU! ❤️
📖 Recipe Card
Curried Hummus and Tofu Sandwich
Equipment
- 1 food processor
Ingredients
- 4 slices whole wheat bread
For the curried hummus:
- 1 7-oz can cooked chickpeas drained & rinsed
- 1 tablespoon tahini
- 1 garlic clove
- 1 tablespoon curry powder
- 1 teaspoon smoked paprika powder
- 1 teaspoon turmeric powder
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
For the tofu:
- 1 block extra-firm tofu (280g)
- 1 pack mixed wild mushrooms
- 1 tablespoon olive oil
- 2 tablespoons coconut aminos
To serve:
- fresh parsley
- sesame seeds
- smoked sesame powder
- vegan mayo
Instructions
- 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.
Notes
- Hummus consistency: smooth but not watery works best for sandwiches
- Store tofu and mushrooms separately for reheating later
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