Curried Hummus and Tofu Sandwich
Spiced curried hummus, crispy tofu, and mushrooms stacked on toast for a quick vegan sandwich packed with flavor.
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