Traditionally known as a ‘sando’ (Japanese-style sandwich), our twist uses baked and breaded tofu doused in a flavour-packed miso curry mayonnaise, stacked inside ciabatta. Divine!
- We use white miso paste, but really any miso paste will do. You can also substitute this for soy sauce or tamari.
- You can also make the batter using cornflour, however we find plain (all-purpose) flour creates a better batter which helps the breadcrumbs stick to the tofu.
- Ciabatta is one of our favourite breads to use in a sandwich, but you can use whichever bread you prefer.
- 400g (14.1oz) firm tofu, pressed
- salt + pepper
- 1/2 cup plain flour
- 3/4 cup panko breadcrumbs
- 1 tbsp medium curry powder
- vegetable oil
- 2 ciabatta rolls
- lettuce, to serve
- sliced tomato, to serve
For the sauce:
- 3 tbsp vegan mayonnaise
- 1 tbsp ketchup
- 1/2 tsp miso paste, see notes
- 1/2 tsp medium curry powder
- Preheat the oven to 200°C fan / 425°F.
- If necessary, first press your tofu to remove as much water as possible. Then slice it in half and season both sides with salt and pepper.
- Combine the flour with 1/2 cup of water in a shallow bowl. Then add the breadcrumbs, curry powder and 1 tbsp of vegetable oil in a separate shallow bowl, and use your fingers to mix it all together.
- Using one hand, dip a slice of tofu into the batter, shake off any excess batter, then drop it onto the breadcrumbs. Use your other hand to coat the tofu all over in the breadcrumbs, then transfer to a baking tray. Repeat for the remaining slice of tofu.
- Bake for 30-35 minutes or until crispy all over, turning halfway through.
- Meanwhile combine all the ingredients for the sauce in a small bowl and leave to one side.
- When the tofu is ready, build your sandwiches using the ciabatta rolls, lettuce, tomato, breaded tofu and the sauce.
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This looks so good! Thank you for sharing this recipe.