Spicing things up for dinnertime with these red curry tofu sandwiches with mango salsa and tahini sauce. Tofu baked in a flavourful red curry marinade is piled onto buns and topped with mango-avocado salsa and tahini sauce. This is a wonderful, different vegan meal that’s full of flavour and nutrition.
Who’s looking for a different way to enjoy tofu?
Tofu is one protein that I have truthfully enjoyed for most of my life. Well, if we exclude the tofu almond tomato pesto that was on our dinner rotation more often than I would have liked growing up, that is.
I personally find that tofu is versatile, natural in flavour, much easier to digest than beans, and quite satisfying- not to mention how inexpensive it is. I was thinking about all this as I picked up a $3 block of organic tofu at the grocery store the other day. I knew that I wanted to create a totally different tofu recipe this time around. Something bright, spicy, flavourful, and fun, something that would be a feast for all the senses yet still suit a busy schedule and be approachable.
Well, say hello to these red curry tofu sandwiches! I whipped these up for dinner recently, after a busy Saturday, and they were so good and easy, I just had to share them with you all. Hope you love them as much as we did!
ingredients you’ll need
- For the tofu, you’ll need firm tofu, red curry paste, toasted sesame oil, lime juice, rice vinegar, and tamari.
- For the tahini sauce, you’ll need tahini, garlic, ginger, tamari, lime juice, maple syrup, and water.
- For the mango avocado salsa, you’ll need mango, avocado, cilantro, lime juice, and salt.
- For assembling the sandwiches, you’ll need buns and lettuce or spinach.
the method
Marinate the tofu: Slice the tofu into 8 equal pieces. Place in a 9×13-inch rectangular glass baking dish. In a bowl, whisk together the red curry paste, toasted sesame oil, lime juice, rice vinegar, and tamari. Spoon over the tofu slices and turn over a couple of times so that both sides of the tofu get coated. Marinate for at least 30 minutes, if possible, or in the fridge for up to 8 hours.
Bake the tofu: Preheat the oven to 350 F and bake the tofu for 20 minutes, flipping halfway.
Meanwhile, while the tofu is in the oven, make the tahini sauce: In a blender, combine the tahini, garlic, ginger, tamari, lime juice, maple syrup, and water. Blend until smooth, adding more water as needed. You’re looking for a thick yet pourable sauce consistency.
Make the salsa: In a bowl, combine the mango, avocado, cilantro, lime juice, and salt, and stir.
Serve: Layer lettuce or spinach on the bottom half of the buns. Next, add two slices of tofu. Top with salsa and tahini sauce, followed by the top half of the bun.
Eat and enjoy!
These pair particularly well with an ice cold craft beer! My favourite is the Elora Borealis from Elora Brewing… although I’m pretty sure it’s only sold in Ontario!
Nom nom nom!
If you love these red curry tofu sandwiches, be sure to check out these other tofu sandwich recipes:
- BBQ Pulled Tofu Sandwiches
- Greek Tofu Breakfast Sandwiches (Vegan)
- Thai Tofu Pita Wraps with Red Curry Hummus and Peanut Sauce
Last but not least, I hope that you love this recipe. It would make the perfect Thursday night dinner: fun yet low-fuss! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made. Enjoy!
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Red Curry Tofu Sandwiches with Mango Salsa + Tahini Sauce
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings, with leftover sauce 1x
Description
Spicing things up for dinnertime with these red curry tofu sandwiches with mango salsa and tahini sauce. Tofu baked in a flavourful red curry marinade is piled onto buns and topped with mango-avocado salsa and tahini sauce. This is a wonderful, different vegan meal that’s full of flavour and nutrition.
Ingredients
Red Curry Tofu
- 450 grams firm organic tofu
- 2 tablespoons Thai red curry paste (I used Thai Kitchen brand)
- 1 tablespoon toasted sesame oil
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon tamari
Tahini Sauce
- 1/2 cup + 2 tablespoons tahini
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons tamari, plus more to taste
- 4 tablespoons lime juice
- 1 tablespoon maple syrup
- 1/4 cup water, plus more as needed to thin
Mango Avocado Salsa
- 1 ripe mango, peeled and diced
- 1 avocado, diced
- 1/2 cup fresh cilantro, chopped
- Squeeze of lime juice
- Pinch of sea salt
For Serving
- 4 buns
- Chopped lettuce or spinach
Instructions
- Marinate the tofu: Slice the tofu into 8 equal pieces. Place in a 9×13-inch rectangular glass baking dish. In a bowl, whisk together the red curry paste, toasted sesame oil, lime juice, rice vinegar, and tamari. Spoon over the tofu slices and turn over a couple of times so that both sides of the tofu get coated. Marinate for at least 30 minutes, if possible, or in the fridge for up to 8 hours.
- Bake the tofu: Preheat the oven to 350 F and bake the tofu for 20 minutes, flipping halfway.
- Meanwhile, while the tofu is in the oven, make the tahini sauce: In a blender, combine the tahini, garlic, ginger, tamari, lime juice, maple syrup, and water. Blend until smooth, adding more water as needed. You’re looking for a thick yet pourable sauce consistency.
- Make the salsa: In a bowl, combine the mango, avocado, cilantro, lime juice, and salt, and stir.
- Serve: Layer lettuce or spinach on the bottom half of the buns. Next, add two slices of tofu. Top with salsa and tahini sauce, followed by the top half of the bun.
- Eat and enjoy!
Notes
Not in the mood for a sandwich? Turn this into a bowl instead! Simply swap out the buns for cooked rice or quinoa.
Store the leftover tahini sauce in an airtight jar in the fridge for up to two weeks. It’s great to have on hand to drizzle over steamed or roasted veggies throughout the week.
Not a tofu lover? If you eat salmon or chicken, use an equal amount of organic boneless skinless chicken breasts or wild caught salmon instead. Marinate as directed. Cook the chicken at 350 F for about 30 minutes, or until no longer pink inside. (Cook time will depend on the size of the chicken breasts.) Cook the salmon for 20 minutes, or until it flakes easily with a fork.
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