Pour the cornstarch into a shallow bowl. In another shallow bowl, whisk together the flour, nutritional yeast, garlic and onion powders, salt, and pepper. Dredge the tofu pieces in the cornstarch and then the flour mixture, making sure to coat all sides. Pat the flour mixture into the tofu, so you get plenty of that flavorful coating on there!
Heat the oil on medium-high in a nonstick skillet. Cook the tofu until it's browned on both sides, around 6-7 minutes per side. Keep a close eye on it after flipping, to make sure it doesn't burn -- that second side can cook quickly! Transfer the cooked tofu to a plate lined with paper towel or a clean kitchen towel while you assemble the sandwiches.
Make the curry mayo
In a small bowl , whisk together all of the mayo ingredients. Season to taste with salt and black pepper, and set aside.
Assemble the sandwich
Spread the curry mayo onto the bottom half of each bun. Then add 2 slices of crispy tofu, the tomato, and some greens. Spread the mayo onto the top half of each bun, and add the onion and pickles. Close up that sandwich, and devour it!
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Notes
You really do want thin slices of tomato for this sandwich. When I was first testing this recipe, I was using big, thick slabs of tomato. It was delicious, but the tomato was very hard to wrangle and the added moisture made the sandwich fall apart midway through eating. If needed, you can store the leftovers, separately, in airtight containers. They will keep in the fridge for three to four days. To reheat the tofu, either bake at 350° F for 10 minutes or air fry at 350° for 5-7 minutes, just until it's warmed through and crispy. Do not reheat the tofu in the microwave, because it will be mushy, and this sandwich is all about that crispy texture!