Spicy Tandoori Tofu Rolls with Vibrant Edamame Chutney

Move over bacon butties! Have you tried my Spicy Tandoori Tofu Rolls?

These flavour-packed sandwiches feature crispy, tandoori-marinated tofu slices, a refreshing cucumber-onion slaw, and a vibrant edamame-cashew chutney that takes this handheld meal to the next level.

Perfect for a family of 4, this recipe can easily be adapted for kids by simply omitting the chutney and chillies.

The chutney recipe makes double what you'll need for these rolls, but the extra can be frozen for later use or kept in the refrigerator for up to 4 days—perfect for quick meals throughout the week!

Ingredients

Tandoori Tofu

One block (280g) extra firm or firm tofu

3 tablespoons plant-based yogurt (such as Alpro high protein Greek style)

4 garlic cloves crushed

½ a thumb-sized piece of ginger

2 tablespoons tandoori masala

1 teaspoon Kashmiri chili powder

2 tablespoons lime or lemon juice

½ teaspoon maple syrup

1 teaspoon salt, or to taste

2 tablespoons cornflour or arrowroot powder if gluten free

Zingy Edamame Chutney (makes double quantity)

1¼ cups shelled edamame (cooked)

⅓ cup raw cashews (soaked for 30 minutes and drained)

¼ cup hemp seeds

3 tablespoons lemon juice

2 tablespoons fresh mint

2 green chilies (seeds removed for less heat)

2 garlic cloves

½ teaspoon maple syrup

Salt to taste

1 cup water

2 teaspoons Dijon mustard

1 teaspoon ground black pepper

2 tablespoons plant-based yogurt

Persian Cucumber & Onion Slaw

2 Persian cucumbers (or ⅓ medium English cucumber)

½ red onion, very thinly sliced

¼ cup rice vinegar or white wine vinegar

½ teaspoon maple syrup

½ teaspoon salt or to taste

Handful fresh coriander (cilantro), chopped

1-2 red chilies (optional)

To Serve

4 wholemeal, protein, or gluten-free rolls

Sriracha sauce (optional)

Method

For the Chutney

1. Combine all chutney ingredients in a blender and process until smooth. Add extra water if needed for desired consistency.

2. Adjust seasoning to taste and refrigerate for at least 30 minutes to allow flavours to develop.

3. Store extra chutney in an airtight container in the refrigerator for up to 4 days or freeze for future use.

   
   

For the Slaw

1. In a medium bowl, whisk together vinegar, maple syrup and salt

2. Slice cucumbers into thin rounds. If using English cucumber, remove the watery centre to prevent sogginess.

3. Add thinly sliced onions and diced chilies (if using) to the vinegar mixture.

4. Stir occasionally and let pickle for at least 30 minutes.

5. Just before serving, fold in fresh coriander.

   
   

For the Tofu

1. Preheat oven to 190°C (375°F).

2. Press the tofu block in a tofu press (or between paper towels with a heavy weight) for at least 30 minutes.

3. Meanwhile, prepare the marinade: combine plant-based yogurt, tandoori masala, Kashmiri chili powder, garlic, ginger, lemon juice, salt, and maple syrup in a bowl.

4. Once pressed, use a potato peeler to create thin slices of tofu.

5. Gently toss tofu slices in the marinade and let sit for at least 30 minutes.

6. After marinating, sprinkle 2 tablespoons of cornflour or arrowroot powder over the tofu and mix thoroughly to coat.

7. Arrange tofu slices in a single layer on a parchment-lined baking tray.

8. Bake for 15-18 minutes until crisp but not burned, flipping halfway through cooking time.

   
   

To Assemble

1. Cut rolls in half and lightly toast in a toaster or frying pan.

2. Spread edamame chutney on both halves of each roll.

3. Divide the tofu pieces equally among the bottom halves of the rolls.

4. Top each with a portion of the pickled slaw.

5. Drizzle with sriracha sauce if desired (omit for kid-friendly version).

6. Close sandwiches with the top halves and serve immediately.

   
   

Note: For a kid-friendly version, simply omit the chutney and chillies from their portions.

(Homemade Tandoori Masala: Blend 2 tbsp coriander seeds, 1 tbsp cumin seeds, 2 tsp paprika, 1 tsp turmeric, 1 tsp ginger powder, 1 tsp garlic powder, 1 tsp garam masala, ½ tsp cinnamon, ½ tsp black pepper, ¼ tsp cloves, ¼ tsp nutmeg – store in airtight jar for up to 3 months!)

Nutritional info: For a ¼ of the tofu with 2 tablespoons of the chutney: 16 grams of protein, 20 grams of carbohydrates, 2 grams of fibre and 11 grams of saturated fat of which saturates 1 gram