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Indian Crispy Curry Tofu Sandwich with Garam Masala Caramelized Onions

This crispy curry tofu sandwich has amazing, sweet-and-savory garam masala caramelized onions, curry leaf chilli oil glaze and a creamy yogurt sauce with swirls of chili oil. It’s sort of an Indian-inspired hot honey situation, and it’s so delicious!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: lunch, Main, Sandwich
Cuisine: Indian Fusion
Keyword: adraki chicken curry
Servings: 4
Author: Vegan Richa

Ingredients

For the Crispy Tofu

  • 15 ounces extra firm or super firm tofu
  • 2 teaspoons oil
  • 1 teaspoon ginger-garlic paste optional

Tofu Dry Coating

  • 2 teaspoons Kashmiri chili powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 1 tablespoon white rice flour

For the Garam Masala Caramelized Onions

  • 1 tablespoon oil
  • 1 1/2 cups sliced red onion
  • 2 cloves garlic finely chopped or sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1/2 to 1 teaspoon garam masala

For the Curry Leaf Chili Oil Glaze

  • 2 teaspoons oil
  • 2 tablespoons chopped fresh or frozen curry leaves or more, to taste
  • 2 teaspoons soy sauce or tamari for gluten-free
  • 1 tablespoon maple syrup
  • 1/2 teaspoon Kashmiri chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper flakes
  • 1/2 teaspoon vinegar or lime juice

For the Yogurt Sauce

  • 1/2 cup non-dairy yogurt
  • 1/2 cup chopped cilantro or a mix of cilantro and mint or parsley and mint
  • 1/4 teaspoon salt

For Assembling the Sandwich

  • chopped lettuce or cabbage
  • sliced tomato
  • 4 to 6 burger buns or use sourdough bread or make wraps
US Customary - Metric

Instructions

Make the crispy tofu.

  • If you’re using extra-firm tofu, press it for 15 minutes. Super firm tofu does not need to be pressed. Either way, tear the tofu into bite-sized pieces. You can also cut it into chicken tender shapes, if you want. Add the tofu to a bowl with oil and ginger garlic paste. Toss well to coat.
  • In a small bowl, mix all of the tofu dry coating ingredients until combined. Sprinkle this all over the tofu, and toss well to coat. Toss for a few seconds, then let it sit a few seconds, then toss again. The tofu releases a bit of moisture which helps the coating stick better.
  • To air fry: Transfer the coated tofu to an air fryer, but do not add leftover dry mixture to the basket. Air fry at 370° F (188° C) for 10 to 12 minutes. It might need a few extra minutes, depending on your tofu’s texture and moisture content. 
  • To bake: Arrange the tofu on a parchment-lined baking sheet, and bake at 425° F (218° C) for 15 to 18 minutes.

Meanwhile, make the garam masala caramelized onions.

  • Heat a large skillet over medium high heat, and add the oil. Once the oil is hot, add the onions and a pinch of salt. Let the onions cook undisturbed for about 3 minutes. Stir and continue cooking, alternating between stirring and resting. After some of the onions start to pick up a little bit of color, mix in the salt, and sugar. This will help the onions caramelized faster. Now, let the mixture sit again, and at the 7- or 8-minute mark, add in the black pepper, garlic, and garam masala. Mix in another teaspoon of oil, if needed, or a splash of water if the pan is dry. This will help conduct the heat more. Continue cooking until the onions caramelize and turn golden brown. This process can take about 14 to 16 minutes total.

Meanwhile, also make the curry leaf chili oil glaze.

  • Heat the oil in a small skillet over medium heat. Once the oil is hot, add the curry leaves, then reduce heat to low. Once the curry leaves stop sizzling, mix in the soy sauce, maple syrup, Kashmiri chili powder, garlic powder, pepper flakes, and vinegar or lime juice, and bring to a boil. If the pan is too hot, add a teaspoon of water before adding the sauces. Increase the heat to medium, and cook 2 to 3 minutes until slightly thickened, then switch off the heat.

Make the yogurt sauce.

  • Mix the yogurt, chopped herbs, and salt together in a small bowl. Take 2 teaspoons of the curry leaf chilli oil glaze, and swirl it into the yogurt. Do not fully mix it in. You want swirls of the glaze in the yogurt sauce.

Assemble the curry tofu sandwich.

  • Toast your burger buns or sourdough. You can toast them in a toaster or on a skillet with a little oil.  Spread the yogurt sauce on one side of the bun or bread, and top with some of the caramelized onions. Add the crispy tofu, and use a brush to generously coat the tofu with the curry leaf chili oil glaze. You want the tofu nicely drenched and juicy. Top with some lettuce, cabbage, and/or tomato. Spread more yogurt sauce on the top bun, close the sandwich, and enjoy.

Notes

To Make Larger Crispy Tofu Patties: Press the tofu, and slice it into 1/2” thick slices. Shape into chicken-tender style pieces, if you like. Add water to the dry coating mixture, 1 tablespoon at a time, until it becomes a thick batter. Coat the tofu slices in the batter, then bake for about 15 minutes or pan fry until crispy on all sides. Assemble the sandwich as you like.
Grain Bowl or Salad Bowl Option: Use the curry leaf chili oil glaze and yogurt mixture as dressing. Add greens, herbs, quinoa or another grain, and the crispy tofu. Drizzle generously with the glaze and sauce  and serve.
This curry tofu sandwich is gluten-free, if  you use gluten-free bread or wraps. It is nut-free with a nut-free non-dairy yogurt. For soy-free, use chickpea flour tofu or pumpkin seed tofu, omit the soy sauce, and use a soy-free non-dairy yogurt.

Nutrition

Calories: 347kcal | Carbohydrates: 45g | Protein: 15g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 730mg | Potassium: 392mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1145IU | Vitamin C: 306mg | Calcium: 227mg | Iron: 3mg