Indian Crispy Curry Tofu Sandwich with Garam Masala Caramelized Onions

• 15 ounces extra firm or super firm tofu ↔ Replace
• 2 teaspoons oil ↔ Replace
• 1 teaspoon ginger-garlic paste (optional) ↔ Replace
• 2 teaspoons Kashmiri chili powder ↔ Replace
• 1 teaspoon black pepper ↔ Replace
• 1/2 teaspoon garlic powder ↔ Replace
• 1/2 teaspoon salt ↔ Replace
• 2 tablespoons cornstarch ↔ Replace
• 1 tablespoon white rice flour ↔ Replace
• 1 tablespoon oil ↔ Replace
• 1 1/2 cups sliced red onion ↔ Replace
• 2 cloves garlic (finely chopped or sliced) ↔ Replace
• 1/2 teaspoon salt ↔ Replace
• 1/2 teaspoon sugar ↔ Replace
• 1/2 teaspoon black pepper ↔ Replace
• 1/2 to 1 teaspoon garam masala ↔ Replace
• 2 teaspoons oil ↔ Replace
• 2 tablespoons chopped fresh or frozen curry leaves (or more, to taste) ↔ Replace
• 2 teaspoons soy sauce (or tamari for gluten-free ) ↔ Replace
• 1 tablespoon maple syrup ↔ Replace
• 1/2 teaspoon Kashmiri chili powder ↔ Replace
• 1/2 teaspoon garlic powder ↔ Replace
• 1/2 teaspoon pepper flakes ↔ Replace
• 1/2 teaspoon vinegar (or lime juice) ↔ Replace
• 1/2 cup non-dairy yogurt ↔ Replace
• 1/2 cup chopped cilantro (or a mix of cilantro and mint or parsley and mint) ↔ Replace
• 1/4 teaspoon salt ↔ Replace
• chopped lettuce or cabbage ↔ Replace
• sliced tomato ↔ Replace
• 4 to 6 burger buns (or use sourdough bread or make wraps) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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