Make the chutney:
Place all ingredients in a blender and process to a fine paste. Add water if it's too thick.
Prep the tofu:
Mix the ginger juice, garlic, turmeric and salt in a deep dish. Place the tofu slices in the marinade, turn over, and let them sit there for at least 30 minutes.
Spray oil in a baking dish. Place the tofu slices, a few centimeters apart, in it and bake in a preheated 400-degree oven for at least 30 minutes or until the tofu feels firm on the outside.
Cook the tomatoes:
Mix all the ingredients, except the tomatoes, and add enough water to make a pancake-consistency batter.
Heat a nonstick or cast-iron griddle. Spray with some oil.
Dip each tomato slice into the batter, coat evenly on both sides, and cook on the griddle until each side turns golden-brown.
Assemble the sandwich:
Slit six whole-wheat buns down the middle. Slather each side with the basil chutney.
Layer on the tofu, tomato and lettuce.