Masala Tofu Sandwiches with Sweet Curry Spread

I got this inspiration from the Curry Tofu Salad available in the prepared foods section of Whole Foods Market. Instead of making a salad, I decided to make sandwiches with a spread and sliced tofu. The Sweet Curry Spread is a delightful shade of deep yellow and the tofu is firm enough to please a meat eater.

As I was making this, I thought of all the uses: individual sandwiches for lunch, or a vast array of appetizers. If you'd like to make appetizers, simply cut the tofu into smaller pieces before marinating.

The tofu makes enough for either three large, two-tofu-slice sandwiches or six smaller once-tofu-slice sandwiches, or 12 more appetizers with a half of a fourth of a slice each. The spread recipes make enough for this amount of sandwiches.

For your outside pieces, I make the following suggestions:

• naan or chapatis
• pita
• whole grain sandwich bread
• cocktail bread, such as rye or pumpernickle to make appetizer sandwiches
• whole grain or sprouted raw crackers 
• thick slices of cucumber
• thick, sturdy pieces of hearty lettuce, such as romaine or kale

Masala Tofu Sandwiches

• 1 block of tofu, cut into six wide, thin slices
• 1/4 cup fresh lemon juice (about one lemon's worth)
• 2 teaspoon garam masala
• 2 tablespoons toasted sesame oil
• 2 tablespoons Bragg Liquid Aminos (or 1 tablespoon low sodium soy sauce + 1 tablespoon water)
• bread of choice
• garnishes: romaine lettuce, curly green kale, baby spinach, shredded carrots, alfalfa sprouts, cucumbers, sliced onion

In a long, shallow container with a tight fitting lid, mix the lemon juice, garam masala, sesame oil and liquid aminos. Add in the tofu slices, one at a time, coating each one in the marinade. If it is not possible to stack them separately, stack them side by side, three slices high. Place the lid on the container and let marinate in the refrigerator for at least one hour, or overnight if possible, flipping the container over once halfway through.


After marinating, preheat the oven to 350°. Line a baking sheet with parchment paper and lay the tofu slices in a single layer. Bake until they are firm and brown, about 20-30 minutes. Let cool completely.

When ready to serve, spread some of the Sweet Curry Spread on your outside piece. For large sandwiches, top with two slices of tofu and for small, one slice. If you are making appetizers with the crackers, cucumbers or lettuce, cut each tofu slice in half or in fourths and use the spread as "glue" for the tofu to stick. Top with any desired toppings.


Sweet Curry Spread

• 1 cup coconut milk
• 2 tablespoons curry powder
• 1/2 cup cashews
• 3 tablespoons raisins
• 3 tablespoons dried cherries
•  1/4 cup shredded coconut

Place all ingredients in a blender or food processor and blend until a thick, creamy paste forms - just a little bit thinner than mayonnaise consistency. Chill until ready to use. As it chills, this spread will thicken considerably but will still be spreadable.

This also works as a delicious dip with bread, chips, crackers or crudites. If using as a dip, use a little bit more coconut milk, and a little bit less cashews to make it less thick.

Chickpea Salad

This is a very simple substitute for tuna salad, chicken salad or egg salad for sandwiches or snacking. I like to spread a good portion on multigrain bread and top it with romaine lettuce, cucumber slices and extra mayonnaise and mustard. It's also delicious as a thick and chunky dip for crackers.

I'm not a huge mayonnaise fan, but when I do use it, I use an organic canola oil mayonnaise - it's a small bit healthier than the supermarket variety, and organic means that it doesn't use genetically modified canola. Experiment with the seasonings in this - use some cumin and paprika, or maybe a pinch of curry powder or some hot sauce.

*** To make this vegan: simply substitute your favorite mayonnaise replacement, such as Nayonaise, Veganaise or a homemade version.

This recipe will make enough for two to three sandwiches. 


Chickpea Salad

• 1 cup cooked chickpeas
• 1/4 cup mayonnaise
• 2 tablespoons mustard (any kind you'd like)
• 1 small red pepper, finely chopped
• 1 celery stalk, finely chopped
• 1/2 cup shredded carrots
• sea salt and black pepper

In a food processor, combine the chickpeas, mayonnaise and mustard until they form a rough and chunky paste. Transfer to a medium sized bowl and mix in the vegetables. Season to taste.