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.
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
- 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
- 4 buns
- Chopped lettuce or spinach
- 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!
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.