The High Protein Bombay sandwich is a legendary Indian street food that
originated in the bustling streets of Mumbai (formerly Bombay), India.
Found at roadside stalls, cafés, and train stations across the city, this sandwich is loved for its layers of spiced vegetables, vibrant chutneys, and crispy toasted bread.
Traditionally, it’s made with white bread, butter, and cheese, but this Whole Food plant-based (WFPB) version takes the classic and makes it even better—without compromising on taste!
This healthier take swaps high-protein wholegrain or sprouted wholegrain bread for refined white bread, offering more fibre, protein, and sustained energy. Instead of butter and cheese, a creamy, protein-rich spread made from silken tofu and cashews adds the perfect indulgent texture while keeping it completely dairy-free. If you like, you can still add a thin layer of cholesterol-lowering margarine, but it’s entirely optional.
The magic of this sandwich comes from chaat masala, a tangy, slightly spicy, and umami-packed spice blend that elevates the fresh, crunchy vegetables and creamy spread, making it absolutely moreish. Whether you enjoy it grilled until crispy or served fresh, this Bombay sandwich proves that healthy, whole-food eating can be just as delicious—if not better—than the original!
This makes 3 sandwiches with extra green chutney leftover for you to dip in!
Ingredients
For the sandwiches:
6 slices Warburton’s or other high protein wholemeal bread
1 cup cooked chickpeas
2 small potatoes, boiled and thinly sliced
2 small tomatoes, thinly sliced
1/2 small cucumber, thinly sliced
1 small red onion, thinly sliced
Chaat masala, kashmiri chilli powder and salt to taste
2 tablespoons Pro-activ margarine (optional, omit if oil-free)
Low sugar and salt ketchup to taste
For the Tofu Cheez sauce:
1/2 cup silken tofu or 133g
1 tablespoon nutritional yeast
1/2 teaspoon black salt (kala namak) (optional, for an eggy flavor)
1/4 teaspoon turmeric powder
1/4 teaspoon black pepper
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon cumin powder
1 tablespoon cashews (soaked for 10 mins in boiling water and the water discarded)
For the coriander mint chutney:
1 cup fresh coriander leaves (tightly packed) approx. 59g
1/2 cup fresh mint leaves (tightly packed) approx. 13g
3 green chillies (optional, for heat)
1 garlic clove
1 small apple cored and cut into small chunks
3 tablespoons lime juice (or lemon juice)
1 tablespoon-soaked cashews (for creaminess; optional)
1/2 teaspoon ground cumin
2 small dates (for mild sweetness)
Salt to taste
8-10 tablespoons water (to adjust consistency)
Method
Prepare the tofu sauce:
In a blender, combine the silken tofu, nutritional yeast, black salt, turmeric, black pepper, lemon juice, garlic powder, cashews and cumin powder. Blend until smooth and creamy. Adjust seasoning as needed.
Prepare the coriander and mint chutney:
Rinse the coriander and mint leaves well and pat dry.
In a blender, combine the coriander, mint, chilli, garlic, apple, lime juice, soaked cashews, cumin, dates, and a pinch of salt. Add 3 tablespoons of water to start.
Blend until smooth, adding more water as needed to reach a spreadable consistency. Adjust salt, lime juice, or sweetness to taste.
Assemble the sandwiches:
Spread a layer of the tofu sauce on one side of 3 slices of bread.
On the same three slices, add a layer of mashed chickpeas, followed by slices of boiled potato, tomato, cucumber, and red onion seasoning with chaat masala and kashmiri chilli powder if desired between each layer.
Squeeze over some ketchup on top of the sandwich if you desire.
Top the 3 other slices of bread with the coriander and mint chutney and top onto the other filled slices (sauce side down).
Spread a thin layer of margarine if you like on the outside of both sides of the sandwich (The sandwich will be fine without it)
Toast the sandwiches in a sandwich maker or grill it on a skillet using a non-stick pan without oil, pressing gently to get it crispy on both sides.
Serve
Cut the sandwiches diagonally in half before serving.
Nutritional Information: Per sandwich: 461 calories, 70 grams of carbohydrate, 25 grams of protein, 12 grams of fat which only 2 grams of this being saturated fat.
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