Fried tofu sandwiches with green herb chutney, three coatings

Rinse the tofu under fresh tap water.

Weigh the tofu down in a tofu press for about 15 to 30 minutes to remove water, then wrap in a paper towel while prepping.

Soak four to five cashew nuts in hot water for about half an hour.

Chutney: blend coriander leaves, mint, sweet basil, a green chili, the cashews, salt, two to three tablespoons of oil, a tablespoon of lemon or lime juice and four to five tablespoons of water to a thick, fairly smooth paste, adding a little water only if the blades struggle. Taste and adjust salt.

Cut the firm tofu into square slices, neither too thin nor too thick.

Spread a slice with a little chutney and top with another slice like a sandwich; repeat, not using so much chutney that it spills out.

Season both sides liberally with salt and crushed black pepper; keep the remaining chutney as a dip. Rest 10 to 15 minutes.

Method one: whisk the egg with a pinch of turmeric and optional thyme leaves (and salt, which was forgotten here) until frothy; dip each sandwich and fry on medium heat until golden brown on both sides.

Variation, method two: dip the tofu in egg, coat in bread crumbs and fry on medium-high heat until golden brown on both sides; chilling the coated pieces first keeps crumbs out of the oil.

Variation, method three (no egg): mix five heaped tablespoons of gram flour and a teaspoon of baking powder with water added a little at a time to a batter that coats the back of a spoon (salt, forgotten here); dip each slice and fry on medium heat until golden brown on both sides.