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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat sesame oil in a pan over medium heat.
Add chopped button mushrooms and chopped garlic to the pan. Saute until the mushrooms are partially cooked.
Add crumbled tofu to the pan and cook it with the mushrooms until the water from the tofu evaporates.
Season the mixture with Chinese Five Spice, soy sauce, vegan oyster sauce, black pepper, and MSG (if using). Stir well to combine.
Once the mushroom tofu crumble is fully cooked and flavorful, garnish it with sesame seeds, crushed peanuts, and chopped green onions. Mix everything together.
Take two slices of bread and spread a layer of chilli mayonnaise on each slice.
Spoon the prepared mushroom tofu crumble onto one slice of bread, and top it with crushed peanuts and cheese.
Place the second slice of bread on top to create a sandwich.
Grill the sandwich until the bread is toasted and the cheese is melted.
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For a spicier kick, add more chilli mayonnaise or a dash of hot sauce.
Use any type of bread you prefer, such as sourdough or whole grain, for different textures.
Can I use regular oyster sauce instead of vegan?
Yes, if you are not following a vegan diet, regular oyster sauce can be used.
What type of cheese works best for this sandwich?
Any melting cheese like cheddar or mozzarella works well.
Can I prepare the mushroom tofu crumble in advance?
Yes, you can prepare it a day ahead and store it in the refrigerator.
Is there a substitute for Chinese Five Spice?
You can use a mix of cinnamon, cloves, fennel, star anise, and pepper as a substitute.
How can I make this sandwich gluten-free?
Use gluten-free bread and ensure that your soy sauce and vegan oyster sauce are gluten-free.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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