Vegan recipe

Tofu Satay Sando

Serves 2

If you’re yet to try the trending Sando, we suggest you jump straight in with a top tier recipe…
This Tofu Satay Sando by Twisted, using Cauldron Organic Tofu Block is bursting with nutty flavour and fresh crunch!

Authentic Tofu Block Find out more


1 block of Cauldron Organic Tofu
Quarter red cabbage
Quarter white cabbage
1 red chilli
Large handful coriander, leaves only
6 slices of white bread
½ juice of lime pink pickled radish
1 tsp maple syrup
1 tbsp soy
½ tsp curry powder
3tbsp peanut butter
100g Panko
1 tbsp black sesame seeds
1 tbsp white sesame seeds
100g flour
1 tsp salt
1 tsp pepper
150ml oat milk
200ml vegetable oil
100ml coconut milk


  1. Grate or finely slice half a head of white cabbage and set aside. Then prep your bread by slicing off the crusts and set aside.
  2. To make the satay sauce, add lime juice, maple syrup, soy, curry powder, peanut butter and coconut milk to a small saucepan. Heat and bring to a simmer. Simmer for 5 mins until thickened and remove from the heat.
  3. For your tofu, cut open the pack of Cauldron Organic Tofu and drain off the liquid, then wrap it in a kitchen towel and give it a squeeze to draw out the water (cauldron tofu prep – YouTube).
  4. Using a fresh kitchen towel, give it another squeeze. Then slice your tofu into 2cm thick slices and season with salt.
  5. To panne your tofu, place panko, black sesame and white sesame in a bowl, flour, salt and pepper in a separate bowl and, in a final bowl, your plant based milk.
  6. Dredge your tofu first in the seasoned flour, then the milk and finally the panko and sesame.
  7. Heat vegetable oil in a frying pan and fry the tofu until golden brown on both sides. Remove and place on a sheet of kitchen paper to drain any excess oil.
  8. To serve, spread your satay sauce on each side slice of bread, top with crispy tofu and then shredded cabbage. Enjoy!