1 pack of firm tofu
1/4 cup green peas
1/2 cup shredded cabbage
1/2 cup Green bell peppers chopped ( or colored bell peppers)
1 tbsp Pav bhaji masala
1 tbsp Garam masala
1 tbsp curry masala or Kitchen king masala
1/2 tbsp turmeric and chilli powder
3/4 tbsp Chaat masala
2 tbsp oil
Salt to taste
- Drain the water from the Tofu, and leave the tofu on a colander with the weight on top to completely get the water out.
-In a pan, heat up some oil and add a few cumin seeds to check the temperature of the oil.
-Once the cumin seeds splatter, add the veggies and all the masalas and sauté the veggies till they are a little tender (we don’t want them too soggy).
- Shred the tofu with your hands, squeeze ALL the water out of the tofu and mix it in with the veggies.
- On medium high flame, cook the bhurji mixture until all the tofu moisture is lost (~10 minutes).
Mint Mayo Dressing
3 tbsp Green chutney or (Cilantro+greenchillis+ salt+lemon+sugar/chat masala paste)
1/4 cup chopped mint leaves (5-6 mint leave branches)
3 tbsp Mayonnaise/Veganaise
2 tbsp Sour cream
1 tbsp Chaat masala
Salt and pepper to taste
- In a small blender, blend the green chutney+ Mint leaves+ Mayo together.
- Add the sour cream, salt, pepper, and chat masala and mix with a spoon/ whisk by hand and store in the fridge for later use!
Putting the subs together:
- 1 footlong Italian or multigrain wheat bread or any other bread of your choice
- Lettuce, spinach, banana peppers, Jalapeños, olives ( you can add more veggies of your choice)
- Mix shredded cheese (or a couple slices of American cheese)
- Cut open the bread, add the veggies on one side and the Tofu bhurji mixture on the other, decorate with cheese and add the Mint Mayo on the veggie side to prevent the bread from getting soggy!
- Fold together and enjoy 🙂
Soul N Spice 