Peri Peri Tofu & Cucumber Sandwich Recipe – Quick Indian Fusion

Last Updated on 2 months by Neha Deshmukh

Peri Peri Tofu & Cucumber Sandwich Recipe – Quick Indian Fusion

Hey everyone! I’m so excited to share this recipe with you. It’s a little bit of a fusion – taking the vibrant flavors of India and blending them into a quick, easy, and seriously satisfying sandwich. I first made this when I was craving something flavorful but didn’t have a ton of time, and it’s been a regular in my kitchen ever since! It’s perfect for a quick lunch, a light dinner, or even a picnic.

Why You’ll Love This Recipe

This Peri Peri Tofu & Cucumber Sandwich is a winner for so many reasons. It’s incredibly fast – ready in under 20 minutes! The combination of spicy, tangy, and fresh flavors is just chef’s kiss. Plus, it’s a great way to get a good dose of protein and veggies. Honestly, it’s a little addictive!

Ingredients

Here’s what you’ll need to make this delicious sandwich:

• 2 cucumbers
• 0.25 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon lime juice
• 200 grams tofu
• 1 tablespoon peri peri seasoning
• 1 teaspoon olive oil
• 0.25 cup onions
• 0.25 cup tomatoes
• 0.25 cup capsicum (bell pepper)
• 0.25 teaspoon red chilli flakes
• 3 teaspoons butter
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 2 tablespoons coriander leaves, chopped
• 3 multi-grain buns

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything turns out perfectly:

• Peri Peri Seasoning: This is where the magic happens! You can find it in most supermarkets these days, or easily make your own. It adds a lovely heat and flavour.
• Multi-Grain Buns: I love using multi-grain buns for extra texture and nutrients. They hold up really well to the filling too.
• Turmeric & Chilli Infused Butter: Don’t skip this step! It adds such a beautiful colour and flavour to the toasted buns. It’s a little trick my grandmother taught me.
• Regional Variations in Sandwich Fillings: In India, sandwich fillings are incredibly diverse! You’ll find everything from spiced potato and chutney to paneer and mint. This recipe is my take on bringing those flavours together in a new way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the cucumber salad. Slice the cucumbers and place them in a bowl. Sprinkle with salt, sugar, and lime juice. Give it a good mix and set it aside – this lets the flavours meld and the cucumbers soften a little.
2. Now for the tofu. Slice the tofu into pieces and marinate it with the peri peri seasoning and a pinch of salt. Heat the olive oil in a pan and cook the tofu for about 1 minute per side, until it’s lightly golden and crispy. Set aside.
3. Next, let’s sauté the veggies. In the same pan, add the onions, tomatoes, and capsicum. Season with salt and red chilli flakes. Cook for about 2 minutes, until they’re slightly softened but still have a bit of crunch. Let this cool down a bit.
4. Time for the buns! In a small bowl, mix the butter with turmeric powder, red chilli powder, and chopped coriander leaves. Spread this mixture on the inside of the buns and toast them in a pan until they’re golden brown and beautifully fragrant.
5. Finally, assemble the sandwich! Spread a little mayonnaise on both halves of the toasted buns. Layer with the cucumber salad, sautéed veggies, and peri peri tofu. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan when cooking the tofu – it’s better to cook it in batches to get a nice crispy texture.
• If you don’t have time to sauté the veggies, you can use leftover roasted vegetables instead.
• A squeeze of extra lime juice over the assembled sandwich really brightens up the flavours.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use vegan mayonnaise and butter to make this sandwich completely plant-based.
• Gluten-Free Bread Options: Simply swap the multi-grain buns for your favourite gluten-free bread.
• Spice Level Adjustment: Adjust the amount of peri peri seasoning and red chilli flakes to suit your taste. My friend, Priya, likes to add a pinch of cayenne pepper for an extra kick!
• Quick Weekday Lunch Modification: If you’re really short on time, you can skip the sautéing step and use raw, chopped veggies. It’s still delicious!

Serving Suggestions

This sandwich is fantastic on its own, but it also pairs well with:

• A side of crispy potato wedges
• A fresh green salad
• A cooling raita (yogurt dip)

Storage Instructions

This sandwich is best served immediately. However, you can prepare the individual components (cucumber salad, sautéed veggies, marinated tofu) ahead of time and store them separately in the refrigerator for up to 2 days. Assemble the sandwich just before serving.

FAQs

Let’s answer some common questions:

• Is this sandwich best served immediately? Yes, absolutely! The buns will get soggy if left assembled for too long.
• Can I use a different type of tofu? You can! Firm or extra-firm tofu works best, but you can experiment with silken tofu if you prefer a softer texture.
• What can I substitute for peri peri seasoning? You can use a combination of paprika, cayenne pepper, garlic powder, and onion powder.
• How can I make the cucumber salad less watery? After mixing the cucumbers with salt, let them sit for about 15-20 minutes, then gently squeeze out the excess water before adding the sugar and lime juice.
• Can I prepare any components of this sandwich ahead of time? Definitely! You can make the cucumber salad, sauté the veggies, and marinate the tofu up to a day in advance. Just store them separately in the fridge.