Vegetarian Chicken Tikka Sandwich
Satisfy your cravings with this irresistible Vegetarian Chicken Tikka Sandwich, a plant-based twist on a beloved classic. Featuring perfectly marinated and pan-seared extra-firm tofu infused with bold Indian spices like garam masala and turmeric, this sandwich captures all the rich, smoky flavors of traditional chicken tikka. Layered with crisp cucumber, juicy tomato, zesty red onion, and a sprinkle of fresh cilantro, this vibrant creation is nestled between golden-brown buttered whole wheat bread for the perfect balance of textures. Quick to make with only 30 minutes of prep and 15 minutes of cook time, this protein-packed, vegetarian-friendly recipe is ideal for lunch or dinner. Whether you're a vegetarian or simply seeking a lighter, meat-free option, this sandwich is bursting with flavor in every bite. Perfect keywords like "vegetarian chicken tikka," "tofu sandwich," and "spiced Indian sandwich" make this dish a standout addition to your weekly rotation!
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Recipe Information
Ingredients
- 400 grams extra-firm tofu
- 120 grams plain Greek yogurt
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 tablespoon ginger
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 slices whole wheat sandwich bread
- 1 medium cucumber
- 1 medium tomato
- 1 small red onion
- 0.5 cup fresh cilantro
- 2 tablespoons butter
Instructions
Drain and press the tofu to remove excess water. Cut it into slices about 1/2 inch thick.
In a mixing bowl, combine the Greek yogurt, olive oil, minced garlic, grated ginger, lemon juice, garam masala, ground cumin, ground coriander, turmeric powder, red chili powder, salt, and black pepper. Mix well to create the marinade.
Add the tofu slices into the marinade and gently coat them on all sides. Allow to marinate in the refrigerator for at least 20 minutes.
While the tofu marinates, slice the cucumber, tomato, and red onion thinly. Set aside.
Finely chop the fresh cilantro and set aside.
Heat a non-stick pan over medium heat. Add a tablespoon of butter to the pan.
Once the butter has melted, add the marinated tofu slices and cook each side for about 3-4 minutes or until they have a nice brown crust. Remove from the pan and set aside.
In the same pan, lightly butter the bread slices and toast them until golden brown.
To assemble the sandwich, spread a thin layer of the remaining marinade on one side of the toasted bread slices.
Place a layer of cucumber slices, a few slices of tomato, and red onion rings on one piece of bread.
Add the cooked tofu slices and top with chopped cilantro.
Cover with another slice of toasted bread.
Cut the sandwich diagonally and serve fresh.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 4845 mg | 211% | |
| Total Carbohydrate | 155.1 g | 56% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 41.7 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 3348 mg | 258% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 2631 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
