Beancurd Sandwiches
Ingredients
Silken beancurd (tofu) 250 grams
Brown bread slices 8
Onion 1 medium
Ginger 1 inch
Green chillies 2-3
Oil 1 tablespoon
Tomato 1 medium
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Fresh coriander leaves 2-3 sprigs
Fresh mint leaves 4-5
Method
Finely chop onion, ginger and green chillies separately.
Heat oil in a non stick pan, add onion and saute. Chop tomato. Add ginger and green chillies to the onion and saute for 2 minutes.
Add tomato and mix and saute. Crumble bean curd. Add turmeric powder and red chilli powder to the pan and mix. Add bean curd and salt and mix and saute for 1-2 minutes.
Chop coriander leaves and mint leaves and add and mix well.
Heat a grill. Spread bean curd mixture over 4 brown bread slices, cover with the remaining 4 slices.
Drizzle a little oil on the grill, place the sandwiches on it, close the lid and grill till golden and crisp. Serve hot.
Ingredients
Silken beancurd (tofu) 250 grams
Brown bread slices 8
Onion 1 medium
Ginger 1 inch
Green chillies 2-3
Oil 1 tablespoon
Tomato 1 medium
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Fresh coriander leaves 2-3 sprigs
Fresh mint leaves 4-5
Method
Finely chop onion, ginger and green chillies separately.
Heat oil in a non stick pan, add onion and saute. Chop tomato. Add ginger and green chillies to the onion and saute for 2 minutes.
Add tomato and mix and saute. Crumble bean curd. Add turmeric powder and red chilli powder to the pan and mix. Add bean curd and salt and mix and saute for 1-2 minutes.
Chop coriander leaves and mint leaves and add and mix well.
Heat a grill. Spread bean curd mixture over 4 brown bread slices, cover with the remaining 4 slices.
Drizzle a little oil on the grill, place the sandwiches on it, close the lid and grill till golden and crisp. Serve hot.
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