CTRL+K
Search
CTRL+K
Veganbell Logo New 2025
0 reviews

Tofu Green Chutney Sandwich

Toasted bread is assembled with fried tofu, green chutney, vegan mayo, lettuce, and tomato.

Sponsored By

This recipe is sponsored by… nobody. 😬

We’re still looking for partners, brands, and businesses to collaborate with so we can keep publishing awesome plant-based recipes.

Interested in partnership? Lets connect!

Introduction

This tofu green chutney sandwich combines the bold flavors of a fresh cilantro-mint chutney with the satisfying texture of pan-fried tofu and crisp vegetables. This simple, plant-based sandwich offers a quick and versatile meal option that’s both hearty and refreshing.

The star of this sandwich is the green chutney, made by blending cilantro, mint, roasted gram flour, and aromatic spices into a tangy and slightly spicy spread. It brings a zesty punch that complements the mildness of tofu and other ingredients. Adjusting the spice level by altering the number of chilies makes this chutney adaptable to your taste.

Pan-fried tofu slices provide a golden, slightly crisp protein component, adding substance to the sandwich. These are seasoned with salt and pepper, then cooked until perfectly golden, making them both flavorful and satisfying.

Fresh lettuce, tomatoes, and onions add crunch and balance the sandwich's rich and tangy elements. Vegan mayonnaise ties everything together with a creamy texture, while toasted bread delivers a warm, crisp base to hold it all in place.

This recipe is straightforward and quick, taking just 15 minutes from preparation to serving. It’s highly customizable—swap tofu for another protein, try different greens, or use your favorite bread. Ideal for a quick lunch or dinner, this sandwich also pairs well with soups, salads, or even cold coffee for a complete meal.

Read More...

Prep Time

Cook Time

Servings

Calorie/Serving

Ingredients

To prepare Green Chutney,

 

To fry Tofu Slices,

 

To toast the Bread,

  • 2 Subway-Style Bread, or Ciabatta Bread, or any bread of your choice
  • 1 tablespoon Olive Oil

 

To assemble,

Instructions

Step A: Prepare Green Chutney

  1. Blend Ingredients: In a blender, combine 2 cups cilantro, 1 cup mint, 1-inch chopped ginger, 3 green chilies, 1.25 teaspoons salt, 1/2 teaspoon pepper, 1 teaspoon cumin seeds, 3 tablespoons roasted gram flour, 4 tablespoons lemon juice, and 2 tablespoons water. Blend until saucy. Set aside.

 

Step B: Fry Tofu

  1. Heat Pan: Set a pan over medium heat. Add 1 tablespoon olive oil.
  2. Season Tofu: Once hot, sprinkle salt and pepper over the 8 tofu slices and add them to the pan. Let fry for 2-3 minutes, or until golden.
  3. Flip Tofu: Turn the slices and fry the other side for another 2-3 minutes.

 

Step C: Toast Bread

  1. Prepare Pan: Set the same pan over medium heat. Add 1 tablespoon olive oil.
  2. Toast Bread: Add the two pieces of bread and toast until golden brown. Turn off heat and set aside.

 

Step D: Assemble Sandwich

  1. Spread Condiments: Slather vegan mayo and prepared green chutney on both slices of toasted bread.
  2. Layer Ingredients: On the mayo-slathered slice, layer lettuce, tomato slices (sprinkle a pinch of salt on tomatoes), fried tofu slices, and sliced onion.
  3. Complete Sandwich: Place the chutney-slathered slice on top and press gently.
  4. Serve: Your tofu green chutney sandwich is ready. Enjoy with baked potatoes and something sweet (pairs well with cold coffee).

Recipe Video

Please subscribe to our YouTube channel if you haven’t already.

Recipe Notes

  • Tofu Texture: If you prefer crispy tofu, press the tofu well and pan-fry for a few extra minutes until it becomes crisp and golden.
  • Chutney Consistency: If the chutney feels too thick, add an extra tablespoon of water while blending. Avoid making it too watery as it may make the sandwich soggy.
  • Alternative Greens: Replace lettuce with spinach, arugula, or kale for a different leafy green profile.
  • Storage Tips: Fried tofu slices can be stored in an airtight container in the fridge for up to 2 days and reheated before assembling.
  • Chutney Substitute: If you can’t make green chutney, a store-bought vegan pesto can work as a quick alternative.
  • Layering Tip: To prevent sogginess, place lettuce leaves directly on the bread slices before adding wetter ingredients like tomatoes or chutney.
  • Serving Suggestion: Pair the sandwich with a light soup or a refreshing salad for a complete meal.
  • Tomato Choice: Use firm, ripe tomatoes for the best flavor and texture in the sandwich.
  • Citrus Boost: Add a few drops of lemon juice on top of the assembled sandwich for an extra zesty kick.
  • Bread Variety: Experiment with sourdough, ciabatta, or even bagels instead of regular sandwich bread for a different texture and flavor.

Frequently Asked Questions

Yes, by using gluten-free bread, you can make the sandwich suitable for gluten-free diets.

Freeze the chutney in small portions in an ice cube tray, then store the frozen cubes in a zip-top bag for up to a month.

You can use seitan, tempeh, or even roasted vegetables like zucchini or eggplant slices instead of tofu.

Raw tofu can be used, but frying enhances the texture and flavor, making the sandwich more appealing.

Use only one green chili or omit them entirely for a milder chutney. You can also add a little plant-based yogurt to mellow the flavors.

Yes, toast the bread in a dry non-stick pan or a toaster for an oil-free version.

Fresh spearmint is ideal for its mild and sweet flavor. Avoid peppermint as it may overpower the other ingredients.

If you have pre-marinated or pre-cooked tofu, it can save time. Just warm it up before assembling the sandwich.

Fresh herbs are recommended for the best flavor, but in a pinch, dried herbs can be used. Start with smaller amounts as they are more concentrated.

Reduce the spice in the chutney, and consider using a milder spread like vegan cream cheese instead of mayo for a child-friendly version.

Nutritional Info (per Serving)

  • Calories: 320 kcal
  • Carbohydrates: 24 g
  • Protein: 14 g
  • Total Fat: 20 g
  • Saturated Fat: 3 g
  • Polyunsaturated Fat: 5 g
  • Monounsaturated Fat: 12 g
  • Sodium: 1712 mg
  • Potassium: 593 mg
  • Fiber: 8 g
  • Sugar: 7 g
  • Vitamin A: 2815 IU
  • Vitamin C: 44 mg
  • Calcium: 220 mg
  • Iron: 4 mg

Enjoyed Tofu Green Chutney Sandwich?

Check out these awesome recipes:

Recipe Reviews

Please login to a review.

Ratings

Great0%

Good0%

Decent0%

Bad0%

Terrible0%

Newest Recipes

Homemade Nutella

Toasted hazelnuts are blended with cocoa powder, coconut milk, and maple syrup.

Prep: 5 min

Cook: 10 min
(0)

Onion Fritters (Pakoda)

Ingredients are mixed, squeezed to bind, scooped into portions, and deep-fried until crispy.

Prep: 15 min

Cook: 5 min
(0)

Mango Chia Pudding

Chia seeds, soy milk, and mango puree are combined, rested, and served with toppings.

Prep: 2 min

Cook: 0 min
(0)

Homemade Caramel

Dates are blended with peanut butter, maple syrup, and other ingredients to create caramel.

Prep: 11 min

Cook: 0 min
(0)

Creamy Hummus

Cooked or canned chickpeas are blended with tahini, garlic, and seasonings.

Prep: 5 min

Cook: 0 min
(0)

Banana Lassi

Saffron-infused soy milk is blended with vegan yogurt, bananas, sugar, and cardamom.

Prep: 5 min

Cook: 0 min
(0)

Kidney Bean Burger

Kidney beans are mashed, mixed with vegetables, shaped into patties, coated, then fried.

Prep: 15 min

Cook: 40 min
(0)

Homemade Pizza

Dough is prepared, topped with sauce, vegetables, and vegan cheese, then baked until golden.

Prep: 2.5 hr

Cook: 25 min
(0)

Creamy Mushroom Risotto

Mushrooms are sautéed, rice is cooked with stock, and combined with nooch & coconut milk.

Prep: 5 min

Cook: 40 min
(0)
Load more

This site is protected by reCAPTCHA. Google Privacy Policy and Terms of Service apply.

Veganbell Logo New 2025
Explore
Policy
Support
Follow

Traffic Stats.

All services are Online.