TANDOORI TOFU AND A SANDWICH :)

If you ask me what's the breakfast today?  I always end up saying Sandwich or toasts :)  Yes almost 300 days of the year our breakfast is Sandwich/toasts; it may be sweet or savory.  Off course we love to eat them daily with some variations.  I have already posted few sandwiches earlier you can take a look here.....

 

Creamy Avocado salad/sandwich
Pesto Sandwich
Corn toast (You can make either ways closed or open sandwich using this filling)
Red Bean (Rajma) Sandwich

Milo Toast
Yogurt and Cilantro Toast

Filling used in my Baked bread rolls is an excellent filling for making sandwiches

Also I had posted few spreads which can be used a basic filling for making sandwiches

Tapenades
Pesto
Cilantro spread
Yogurt spread

Hopefully will post more...

I have started posting Juices/Smoothies have a look by clicking the side bar or in the link bar..

As requested by friends, I am posting one of our favorite sandwich Tandoori Tofu sandwich. These sandwiches can be packed for breakfast or even lunches. Whenever time permits  I will share few more sandwiches from our regular menu.  Hope you Enjoy !!!

This is 2 in one post,  you can serve Tandoori Tofu as a snack or appetizer and also use it for making sandwiches.

Note : Always keep 2 or 3 spreads ready in the fridge for the whole week to make your job easier. 

TANDOORI TOFU SANDWICH

Tofu can be marinated a day in advance and so as the mint pesto, this would be easier for packing.

Ingredients :

Firm pressed Tofu - 1 block cut into 4, both horizontally and vertically ( Refer this post)

For Marinade :

Thick yogurt / Hung yogurt - 1/4 cup
Ginger+garlic - 1 tsp
Chilli powder - 1/2 tsp
Kashmiri chilli powder - 1/2 tsp
Garam Masala - 1/2 tsp
Lemon - 1/2 squeezed
Salt to taste
Besan - 2 tsp
oil - to smear or for shallow frying

For Making sandwich :

Bread - wheat or white whichever u prefer.
I used Mint pesto - You can use Mint chutney, coriander chutney ( for pesto see this post, just replace Basil with Mint)
Raw onion - 2 to 3 slices(optional)
Cucumber slices - few
Chaat Masala - little

Method :

1. Whisk all the ingredients that are given under the marinade.
2. Apply the paste in the tofu both the sides, cover them and keep refrigerated for minimum 2 hrs or even whole night.
3. Heat a flat pan, smear some oil, roast the Tofu by spraying little oil in low flame. 
4. Let them roast on all sides, flip them once in a while.
5. Once they are well roasted on all sides;  Remove them garnish with sliced onion, lemon wedges and sprinkle little chaat masala on the top.

If you’re using it for Sandwich then here you go...

You can use griller for making sandwiches by filling everything except cucumber

or

Follow these steps

1.  Toast the breads till golden brown.
2. Apply the chutney/pesto, on one side keep sliced onion, cucumber.
3. Keep the Tandoori Tofu sprinkle little chaat masala, close with other bread which is applied with chutney/pesto. 

Now it’s ready to give a big bite.

Note:

1.Roasted Gram Flour(Besan) which is used in the marinade helps the masala's stick to the tofu when shallow fried.
2.You can replace Tofu with Paneer and also sliced potato(half cooked).
3.Use non stick pan to get best result and cook in low to medium flame.
4. You need not use much oil.

Do write your queries on this post or any sandwiches.  I will be happy to help you :)

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CHAPPATHI TOFU ROLL

Chapathi or Roti is Indian flat Bread made with whole wheat flour. They are served with curries, raita and in many forms. So I made scrambled Tofu with some spice powders which I rolled inside the chappathi with Mint Chutney. As again it is good to have soya daily I try to use them with some variations and also making them delicious. When I tried this for first time it was big hit!!! everybody liked it very much so I do it often. It tastes awesome. Hope you all will enjoy this recipe !

Ingredients:

Whole wheat flour - 1 cup

Salt - 1/4 tsp

Water- To knead

Some flour for dusting

Ghee for brushing

Method :

Mix flour, salt and water together to make a soft dough. Knead the dough on a lightly greased surface to make the dough smooth. Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten minutes or more. Divide the dough into 6 equal parts. Take a ball, press it in dry flour on both sides. Roll into a circle. If the dough sticks to the rolling pin or rolling surface, lightly dust it with dry flour. Heat the skillet . Place the chappathi over skillet. They start puffing with small bubbles now flip over another side press slightly with spatula so that it puffs well again, Now brush some ghee and keep it aside. This is how normal chappathi is made.

SCRAMBLED TOFU/ TOFU BHURJI

An Indian Way of Making Tofu..

Ingredients:

Firm Tofu - 1 (12 0z)
Tomato - 1 big
Onions finely chopped - 1
Green bell pepper - 1 small cubed (optional)
Green peas - 1/4 cup (optional , microwave for few seconds and keep ready)
Cayenne pepper/chilli powder  - As required
Coriander powder -1/2 tbsp
Cumin Powder - 1/4 tbsp
Turmeric powder - little
Garam Masala - 1 tsp
Cumin seeds for tempering - 1 tsp
Coriander leaves for garnishing and stuffing - few stalks for garnishing
Salt - As required
Oil


Method:

1. Heat oil in frying pan, add the cumin seeds when it starts crackling,  add onion saute till light brown.
2.Add tomato and salt, saute well until all the moisture is absorbed.
3. Now add all the spice powders, mix well.
4. Now its time to add scrambled tofu fry well adjust salt and fry well until all the moisture is absorbed and masala is blended nicely. (If you are adding bell pepper and Green peas add at this stage)
5. The texture should look like scrambled eggs, so in this stage put off the flame and garnish with coriander leaves, Mix well. Keep it aside.

Use this Tofu Bhurji as filling for pita, bread sandwiches.  You can also serve this with any spiced rice, Naan, Roti.

Here is some more ideas of using this filling :

1. Apply mint chutney, and tomato sauce in toasted bread keep the tofu filling grill it.
2. Take a tortilla , apply the tomato sauce, ketchup, raw onions,  coriander leaves, add tofu bhurji, roll it and warm it in a pan. Serve hot.

Mint chutney:

Ingredients:

Mint leaves- 1/2 bunch

Coriander leaves-1/4 bunch

Garlic - 1 pod

Ginger - 1/4 inch

Lemon juice - 2 tsp
Green chilli - 1

salt as required

Blend everything in the blender only using little water because it should not be thin. So try to get thick chutney. Keep it aside.

To serve:

Chappathi

Tomato sauce

Finely chopped raw onion

Coriander leaves

Mint chutney

Method :

Take a chappathi, apply 1/2 tsp of tomato sauce and mint chutney spread over the chappathi, then to one end of chappathi keep tofu mixture, some onions and coriander leaves. Close the left and Right edges and start rolling tightly. Then cut into 2 halves. Stuffing can be adjusted according to our taste, If you like more mint chutney you can apply, same with onions and sauce.

Note:

1. One small variation for scrambled tofu is either you can add cooked green peas or chopped capsicum while frying tomato.
2. If there is more left over of scrambled tofu, you can use it for Bread sandwich next day and pack for lunch or breakfast. Toast the bread well with little ghee or butter apply chutney and sauce keep tofu and close with other bread.Yummy !!!!!!!!!!!!!

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