This epic roasted garlic chili coconut tofu sandwich stars this toasty, flavor-packed chili-garlic-coconut chutney(Indian Vada Pav Chutney) that coats the tofu paired with this creamy, herbed yogurt sauce and tangy pickled cabbage. 18g Protein 7g fiber!

I am so excited to bring you another sandwich in my series of reimagining sandwiches inspired by popular Indian street food! This one is spicy, nutty, coconutty, sweet, crunchy, creamy, and tangy all at once. It’s such an incredible combination of flavors and textures.
Don’t miss all the summer sandwiches in the series! These are some of my best sandwiches, Big flavor, and nutrient dense! Watch me make them on my YouTube channel! 🌶️

These stacked, make ahead friendly sandwiches and the Indian jalapeño popper toasts (15g protein per toast!) and my Indian crispy Chikin tofu sandwich, all pack incredible flavor and also Protein and fiber!

We’re going to make this chili garlic coconut chutney, which is a dry condiment (lasun chutney) often found in vada pav, a popular Indian sandwich. Vada pav usually has that chutney and a green chutney, and then there is this fried fritter of potatoes that’s tucked into bread. It’s so delicious.

I’m taking that amazing chutney and adding it on top of some tofu slices and baking them, then using them to fill up the coconut tofu sandwich. We’re piling them high in the sandwich along with a creamy, cooling, herby yogurt sauce as well as some tangy pickled cabbage. You can also use other pickled vegetables in this sandwich and add some roasted veggies, as well. This is a very flexible sandwich. 

The main flavor component of this coconut tofu sandwich is that chili garlic chutney, so don’t skimp on it. Definitely make that chutney, and don’t skimp on the garlic or the chili when you do. They give it an amazing flavor.

You want to use super firm tofu for the best results, but extra firm tofu works, as well. I like to slice it thin, almost like deli slices, because the more surface area, the more flavor you get from all of that chutney.

The chili garlic chutney has loads of garlic that gets toasted, then process it up with toasted sesame seeds, peanuts, toasted coconut, and a good amount of Kashmiri chili powder. I use Kashmiri chili powder a lot in my Indian recipes. If you don’t have it, you definitely need to get some. It has a very distinctive flavor and isn’t overly hot, so you can use it in non-Indian recipes, as well, in place of paprika. It adds beautiful color and amazing flavor. You can find Kashmiri chili powder online or at Indian grocery stores.

We make the yogurt sauce with yogurt, herbs, lime juice, and a little maple syrup to balance the savoriness. The pickled cabbage is simply cabbage pickled with vinegar, salt, sugar, and pepper flakes. You can use the same ingredients to pickle other vegetables, like cucumber, radishes, or onions, as well.

This sandwich has amazing flavors and textures in every bite!!!

Why You’ll Love this Coconut Tofu Sandwich

• toothsome tofu smothered in toasty, flavor-packed chili garlic coconut chutney
• creamy, herbed non-dairy yogurt sauce
• crunchy, tangy pickled cabbage contrasts all of those rich, deep flavors
• easily made gluten-free, nut-free, and soy-free

Continue reading: Chili Coconut Garlic Tofu, Pickled Cabbage Sandwich (Vada Pav Chutney Tofu Sandwich)

The post Chili Coconut Garlic Tofu, Pickled Cabbage Sandwich (Vada Pav Chutney Tofu Sandwich) appeared first on Vegan Richa.

Mango Pina Colada is a refreshing mocktail made with mango, pineapple juice, coconut water and tender coconut water. It has a naturally sweet and fruity taste. This drink has creamy texture and looks yellow in colour. It has rich taste from mangoes and freshness from pineapple and coconut.

This drink is usually prepared on summer days, family get together party or for festive occasions. This can be served as a welcome drink for guests and before a special meal. It is quick and easy to make recipe, just everything is blended to smooth consistency, anyone can prepare without much effort.

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About Mango Pina Colada

Mango Pina Colada is a simple drink made inspired by the classic pina colada recipe, mango adds fruity twist to this drink. It is a non alcoholic drink that can be enjoyed by both children and adults. It can be enjoyed on warm days as a simple drink and uses very few ingredients.

This drink has a smooth and creamy texture with a naturally sweet taste. Mango gives the drink golden colour and adds some thickness and creaminess. Also pineapple adds mild tangy flavour, and tender coconut water makes it light and refreshing.

This drink can be made with either fresh or frozen mangoes depending on the season, both works well. You can adjust the texture, taste, and thickness according for your preference. Add in more tender coconut water or skipping if you prefer. It still tastes refreshing and feels soothing to drink on hot days.

I usually make this for special occasions or for weekend parties, this is quick refreshing drink to enjoy.

Mango Pina Colada Ingredients

• Mango - I used ripe, sweet mangoes for the best taste. Mango gives natural sweetness, thick texture and bright golden colour.
• Pineapple juice - This brings a fresh fruity taste with a slight tanginess. Fresh pineapple juice can be used instead of packaged juice.
• Coconut milk - I simply added coconut milk for creamy texture and gives mild coconut flavour.
• Tender coconut water - Adding tender coconut water makes the drink lighter and adds a fresh flavour.
• Ice cubes - I prefer to add some ice cubes to chill the drink immediately. It also gives that refreshing feel.
• Sugar - Added sugar for sweetness, but its optional, it can be skipped if the fruit is naturally sweet.

Similar Recipes

• Vanilla Milkshake
• Chocolate Milkshake
• Banana Milkshake
• Apple Milkshake
• Strawberry Milkshake

How to make Mango Pina colada Step by Step

1.To a mixer jar - add frozen mangoes. Add pineapple juice and coconut milk. If you want you can add sugar. I did not add as the mangoes and pineapple juice was already sweet enough.

2.Add tender coconut water and few icecubes. Blend until smooth.

Serve immediately.

Expert Tips

• Choose Mangoes - I choose ripe and sweet mangoes so there is no need to add extra sugar.
• Blending - You blend the drink well so that it turns out creamy without any fruit pieces.
• Chilled - I feel the drink tastes much better when all the ingredients are cold.
• Adjust sweetness - I taste the drink before serving and add sugar only if it really needs it.
• Serving - I always serve this just after blending because it tastes more fresh.
• Water - I keep the amount of liquid balanced so the drink stays thick and creamy.

Serving and Storage

Serve chilled Mango Pina Colada as welcome drink or with light snacks. It is best to have it once freshly made, but you can store the leftovers and consume it within a day.

FAQS

1. Can I use fresh mango ?

Yes you can use fresh ripe mango for this recipe, any variety is fine.

2. Can I skip sugar?

No it depends on the sweetness of mangoes and pineapple juice. just taste the drink before adding sugar.

3. Can I skip tender coconut water?

Yes, chilled water can be used. The drink will still taste refreshing.

4. Can I make this ahead?

Yes this can e made ahead and kept in in the refrigerator for hours.

5. Can kids have it?

Yes kids can have it since it is a  non alcoholic drink.

If you have any more questions about this Mango Pina Colada Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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The post Mango Pina Colada Recipe appeared first on Sharmis Passions.