I was particularly interested in G’s order (happens all the time), whose sandwich didn’t have tofu but veggie burger patty. It was sautéed with jerk-seasoning making it crispy and spicy. I don’t have jerk-seasoning at home. But I have recreated the dish from my memory by combining Indian spices.
I find using the burger patties straight from the freezer makes it easy to cut and coat with spices. I also prefer Morningstar Garden Veggie Pattie because of its not-so-soy flavour.
Cut the unthawed burger patties into cubes. Mix all the spice powders in a bowl. Toss the burger cubes in the spice mix.
Heat a tsp of oil in a sauté pan, and sauté the patty cubes until they are toasted and the spice mix has lost its raw flavour.
Freshie's sandwich with cucumber raita - Light lunch on a hot summer day.