TofuBaked Katsu Sandwiches

Serving Size 8

Prep Time empty mins

Cook Time 30 mins

Difficulty Easy

Ingredients

Ingredients

  • 4 tbsp vegan mayonnaise 
  • 2 tbsp BBQ sauce
  • 4 tsp medium curry powder
  • 4 packs Nasoya BBQ TofuBaked 
  • ¼ tsp salt
  • ½ cup panko breadcrumbs
  • Frying oil 
  • 8 slices white bread
  • Red cabbage

Pineapple Relish: 

  • 2 tsp oil, divided
  • 1 1/2 cups pineapple, diced
  • 1/2 cup shallot, minced 
  • 1/4 cup red bell pepper, minced
  • 1 jalapeño or serrano, minced
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • Zest from 1 lime
  • 1 tbsp fresh lime juice
  • 2 tbsp cilantro, minced
  • 1/2 tsp salt
  • Freshly ground black pepper, to taste

Inspired by: Meera Sodha & The Curious Chickpea

Preparation

  1. Make the pineapple relish:
  2. Heat 1 teaspoon of oil in a large skillet over medium heat. Fry the pineapple until it's lightly charred, about 5 minutes. Remove from the pan & cool slightly before dicing. Heat the second teaspoon of oil. Add the shallot, bell pepper, hot pepper, garlic, and ginger - sauté for 3-5 minutes, or until soft. Combine the diced pineapple, the cooked shallot mixture, the zest from one lime, lime juice, cilantro, and salt and pepper. Taste and adjust seasoning as desired. Set aside or put in the fridge until ready to use.
  3. Make the Tofu Katsu:
  4. Put the mayo, curry powder and a quarter-teaspoon of salt into a shallow bowl, add a tablespoon of warm water and stir to loosen. Put the panko on a lipped plate. One by one, cover both sides of the tofu steaks in the curried mayo, shake off any excess, then press into the panko to coat, and lay on an oven tray. Pour ½ cm oil into a high-sided, nonstick frying pan and put on medium heat until simmering. Fry half the panko-coated tofu steaks for a minute and a half on each side, until crisp and golden, then transfer to a plate lined with kitchen paper to drain. Repeat with the rest of the tofu. Spread the pineapple relish on four slices of bread. Lay two tofu steaks on top of each slice and top with cabbage. Spread mayo on the other slices of bread and place on top, mayo side down. Using a bread knife, cut away the crusts, so the bread is the same size as the tofu.

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