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In a large bowl, add the cooked kidney beans and crumble the 84 grams of extra firm tofu into the bowl.

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).

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).

Divide the mixture into 4 equal portions and form them into thin, flat patties. Ensure they are pretty thin to maximize crispiness during cooking.

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.

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.

Remove the cooked patties from the pan and set them aside.

Toast two slices of sourdough bread.

Spread homemade cilantro mint chutney generously all over both slices of the toasted bread.

On one slice of bread, lay down the cooked tofu and bean patties.

Sprinkle low-fat mozzarella cheese over the patties.

Place the second slice of bread (chutney-side down) on top of the patties and cheese to complete the sandwich.

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.

Remove the sandwich from the pan.

Carefully open the sandwich and add a layer of spiced lemony onions (pickled red onions) over the patties and melted cheese.

Close the sandwich and cut it in half diagonally.

Serve and enjoy immediately.


In a large bowl, add the cooked kidney beans and crumble the 84 grams of extra firm tofu into the bowl.

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).

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).

Divide the mixture into 4 equal portions and form them into thin, flat patties. Ensure they are pretty thin to maximize crispiness during cooking.

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.

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.

Remove the cooked patties from the pan and set them aside.

Toast two slices of sourdough bread.

Spread homemade cilantro mint chutney generously all over both slices of the toasted bread.

On one slice of bread, lay down the cooked tofu and bean patties.

Sprinkle low-fat mozzarella cheese over the patties.

Place the second slice of bread (chutney-side down) on top of the patties and cheese to complete the sandwich.

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.

Remove the sandwich from the pan.

Carefully open the sandwich and add a layer of spiced lemony onions (pickled red onions) over the patties and melted cheese.

Close the sandwich and cut it in half diagonally.

Serve and enjoy immediately.
