Crispy Tofu & Bean Patty Sandwich
Crispy Tofu & Bean Patty Sandwich
Ingredients
For the Tofu & Bean Patties
- 84 grams extra firm tofu
- 1/4 cup dry kidney beans, boiled and drained OR 3/4 cup canned kidney beans
- 15 grams chickpea flour
- 1/2 medium onion, chopped
- 3 tablespoons fresh cilantro, chopped, to 4 tablespoons
- salt, to taste
- 1 1/2 tablespoons cumin
- 1 teaspoon chili powder
- 1 1/2 tablespoons chaat masala, (optional but recommended)
- 1/2 tablespoon avocado oil
For Sandwich Assembly
- sourdough bread, toasted, as needed
- homemade cilantro mint chutney, as needed
- low-fat mozzarella cheese, shredded, as needed
- spiced lemony onions, (pickled red onions), as needed
Instructions
- 1
In a large bowl, add the cooked kidney beans and crumble the 84 grams of extra firm tofu into the bowl.
⏱️ 3 min
- 2
Add the 1/2 medium chopped onion, 3 to 4 tablespoons chopped fresh cilantro, 15 grams chickpea flour, salt to taste, 1 1/2 tablespoons cumin, 1 teaspoon chili powder, and 1 1/2 tablespoons chaat masala (optional but recommended).
⏱️ 2 min
- 3
Wearing gloves, mash all the ingredients together thoroughly using your hands until everything is well combined and forms a uniform mixture. (Alternatively, a potato masher can be used to mash the ingredients).
⏱️ 5 min
- 4
Divide the mixture into 4 equal portions and form them into thin, flat patties. Ensure they are pretty thin to maximize crispiness during cooking.
⏱️ 5 min
- 5
Heat a nonstick pan over medium heat. Spray the pan with avocado oil or add 1/2 tablespoon avocado oil to lightly coat the surface.
⏱️ 1 min
- 6
Place the 4 formed patties into the hot pan. Fry the patties until they are golden brown and crispy on both sides, about 4-6 minutes per side.
⏱️ 10 min
- 7
Remove the cooked patties from the pan and set them aside.
⏱️ 1 min
- 8
Toast two slices of sourdough bread.
⏱️ 2 min
- 9
Spread homemade cilantro mint chutney generously all over both slices of the toasted bread.
⏱️ 1 min
- 10
On one slice of bread, lay down the cooked tofu and bean patties.
⏱️ 1 min
- 11
Sprinkle low-fat mozzarella cheese over the patties.
⏱️ 1 min
- 12
Place the second slice of bread (chutney-side down) on top of the patties and cheese to complete the sandwich.
⏱️ 1 min
- 13
Place the assembled sandwich back into a hot pan (a cast iron pan works well) and press down with a spatula, grilling it until it is crispy on the outside and the cheese is melted.
⏱️ 3 min
- 14
Remove the sandwich from the pan.
- 15
Carefully open the sandwich and add a layer of spiced lemony onions (pickled red onions) over the patties and melted cheese.
⏱️ 1 min
- 16
Close the sandwich and cut it in half diagonally.
⏱️ 1 min
- 17
Serve and enjoy immediately.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Tofu & Bean Patty Sandwich
For the Tofu & Bean Patties
- 84 grams extra firm tofu
- 1/4 cup dry kidney beans, boiled and drained OR 3/4 cup canned kidney beans
- 15 grams chickpea flour
- 1/2 medium onion, chopped
- 3 tablespoons fresh cilantro, chopped, to 4 tablespoons
- salt, to taste
- 1 1/2 tablespoons cumin
- 1 teaspoon chili powder
- 1 1/2 tablespoons chaat masala, (optional but recommended)
- 1/2 tablespoon avocado oil
For Sandwich Assembly
- sourdough bread, toasted, as needed
- homemade cilantro mint chutney, as needed
- low-fat mozzarella cheese, shredded, as needed
- spiced lemony onions, (pickled red onions), as needed
Instructions
- 1
In a large bowl, add the cooked kidney beans and crumble the 84 grams of extra firm tofu into the bowl.
⏱️ 3 min - 2
Add the 1/2 medium chopped onion, 3 to 4 tablespoons chopped fresh cilantro, 15 grams chickpea flour, salt to taste, 1 1/2 tablespoons cumin, 1 teaspoon chili powder, and 1 1/2 tablespoons chaat masala (optional but recommended).
⏱️ 2 min - 3
Wearing gloves, mash all the ingredients together thoroughly using your hands until everything is well combined and forms a uniform mixture. (Alternatively, a potato masher can be used to mash the ingredients).
⏱️ 5 min - 4
Divide the mixture into 4 equal portions and form them into thin, flat patties. Ensure they are pretty thin to maximize crispiness during cooking.
⏱️ 5 min - 5
Heat a nonstick pan over medium heat. Spray the pan with avocado oil or add 1/2 tablespoon avocado oil to lightly coat the surface.
⏱️ 1 min - 6
Place the 4 formed patties into the hot pan. Fry the patties until they are golden brown and crispy on both sides, about 4-6 minutes per side.
⏱️ 10 min - 7
Remove the cooked patties from the pan and set them aside.
⏱️ 1 min - 8
Toast two slices of sourdough bread.
⏱️ 2 min - 9
Spread homemade cilantro mint chutney generously all over both slices of the toasted bread.
⏱️ 1 min - 10
On one slice of bread, lay down the cooked tofu and bean patties.
⏱️ 1 min - 11
Sprinkle low-fat mozzarella cheese over the patties.
⏱️ 1 min - 12
Place the second slice of bread (chutney-side down) on top of the patties and cheese to complete the sandwich.
⏱️ 1 min - 13
Place the assembled sandwich back into a hot pan (a cast iron pan works well) and press down with a spatula, grilling it until it is crispy on the outside and the cheese is melted.
⏱️ 3 min - 14
Remove the sandwich from the pan.
- 15
Carefully open the sandwich and add a layer of spiced lemony onions (pickled red onions) over the patties and melted cheese.
⏱️ 1 min - 16
Close the sandwich and cut it in half diagonally.
⏱️ 1 min - 17
Serve and enjoy immediately.