Indian Crispy Curry Tofu Sandwich with Garam Masala Caramelized Onions

Ingredients

For the Crispy Tofu

• 15 ounces extra firm or super firm tofu
• 2 teaspoons oil
• 1 teaspoon ginger-garlic paste, optional

Tofu Dry Coating

• 2 teaspoons Kashmiri chili powder
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 tablespoons cornstarch
• 1 tablespoon white rice flour

For the Garam Masala Caramelized Onions

• 1 tablespoon oil
• 1 1/2 cups sliced red onion
• 2 cloves garlic, finely chopped or sliced
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon black pepper
• 1/2 to 1 teaspoon garam masala

For the Curry Leaf Chili Oil Glaze

• 2 teaspoons oil
• 2 tablespoons chopped fresh or frozen curry leaves, or more, to taste
• 2 teaspoons soy sauce, or tamari for gluten-free
• 1 tablespoon maple syrup
• 1/2 teaspoon Kashmiri chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper flakes
• 1/2 teaspoon vinegar, or lime juice

For the Yogurt Sauce

• 1/2 cup non-dairy yogurt
• 1/2 cup chopped cilantro, or a mix of cilantro and mint or parsley and mint
• 1/4 teaspoon salt

For Assembling the Sandwich

• chopped lettuce or cabbage
• sliced tomato
• 4 to 6 burger buns, or use sourdough bread or make wraps

Steps

Make the crispy tofu.

1. Press extra-firm tofu for 15 minutes; super firm tofu needs no pressing. Tear either type into bite-sized pieces, or cut chicken-tender shapes if you prefer. Toss the tofu thoroughly in a bowl with the oil and ginger garlic paste to coat.
2. Combine all the tofu dry-coating ingredients in a small bowl. Sprinkle the coating all over the tofu and toss well. Toss for a few seconds, pause for a few seconds, then toss again; the moisture released by the tofu helps the coating adhere.
3. For air-frying, move the coated tofu into the air fryer, leaving any leftover dry mixture out of the basket. Cook at 370° F (188° C) for 10 to 12 minutes; a few more minutes may be needed depending on the tofu's texture and moisture.
4. For baking, spread the tofu on a baking sheet lined with parchment and bake at 425° F (218° C) for 15 to 18 minutes.

Meanwhile, make the garam masala caramelized onions.

1. Heat a large skillet over medium high heat, then add the oil. Once hot, add the onions and a pinch of salt, then leave them undisturbed about 3 minutes. Continue cooking with alternating periods of stirring and resting. When some onions start coloring a little, mix in the salt and sugar to help them caramelize faster. Let them sit again. At the 7- or 8-minute mark, add the black pepper, garlic and garam masala. If needed, mix in another teaspoon of oil, or add a splash of water if the pan is dry, to help conduct heat. Continue until the onions caramelize to golden brown, about 14 to 16 minutes in total.

Meanwhile, also make the curry leaf chili oil glaze.

1. In a small skillet over medium heat, heat the oil. Add the curry leaves once it is hot and reduce the heat to low. When the leaves stop sizzling, mix in the soy sauce, maple syrup, Kashmiri chili powder, garlic powder, pepper flakes and vinegar or lime juice, and bring to a boil. If the pan is too hot, add a teaspoon of water before those sauces. Raise the heat to medium and cook 2 to 3 minutes, until slightly thickened, then turn off the heat.

Make the yogurt sauce.

1. Combine the yogurt, chopped herbs and salt in a small bowl. Swirl 2 teaspoons curry leaf chilli oil glaze into it without mixing it fully; leave visible glaze swirls in the yogurt sauce.

Assemble the curry tofu sandwich.

1. Toast the burger buns or sourdough, using a toaster or a skillet with a little oil. Spread yogurt sauce on one side of the bun or bread, add some caramelized onions, then the crisp tofu. Brush the tofu generously with curry leaf chili oil glaze so it is drenched and juicy. Add lettuce, cabbage and/or tomato. Spread additional yogurt sauce on the top bun and close the sandwich to enjoy. Alternatively, serve in lettuce wraps, tortillas or a salad bowl.