Blend a bunch of coriander leaves, 2 tbsp vegan yoghurt, lemon juice, salt, 1 inch fresh ginger, 1-2 green chilies in a blender with just enough water. The chutney should come out thicc, like your a§§.

Set the chutney aside.

Heat oil in a shallow pan and add mustard seeds.

When the mustard seeds start to splutter, asafoetida (hing), if using, on low heat and then curry leaves.

Add the chopped jalapeños and onions soon and let the onions get golden on medium-low heat.

Add turmeric powder and let it cook until the raw smell goes away.

Add the grated tofu and season with salt.

Stir and mix the tofu the tofu in for about 2-3 minutes on medium heat. Add the sugar now, if using.

Take the tofu masala filling off the heat and set aside. Let it cool down a bit while you grease your sandwich maker.

Spread coriander chutney on one slice of bread and ketchup/sriracha on the other.

Add the tofu filling on one side, sprinkle with chaat masala and close the sandwich. Press down gently so the filling doesn’t start falling all over the place.

Cook in a sandwich maker or on a pan or grill until crispy on both sides.

Serve with more chutney and enjoy!