Tofu Banh Mi

Tofu Banh Mi

from thehiddenveggies.com
65 min
4 servings

A Vietnamese-style sandwich made with tofu, pickled veggies, and fresh herbs.

Ingredients

  • 4 large ciabatta rolls (or baguettes )
  • 1 cup carrots sliced into matchsticks
  • 1 cup daikon sliced into matchsticks
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1/2 cup rice vinegar
  • 1/2 cup white vinegar
  • 1 cup water
  • 1 cup vegan mayo
  • 4 tablespoons sriracha
  • 2 tablespoons lime juice
  • 1 (14 oz) package firm tofu ((or extra firm))
  • 2 tablespoons soy sauce (or Braggs Liquid Aminos or Tamari)
  • 2 tablespoons molasses (or maple syrup, agave, or brown sugar)
  • 1 tablespoon sesame oil
  • 2 teaspoons rice vinegar
  • 1 teaspoon sriracha or garlic chili sauce (optional for spicy tofu)
  • 2 tablespoons light olive oil

Directions

  1. 1

    Peel and slice carrots and daikon into small matchsticks or buy bags of shredded carrots and daikon. (I find both of these precut at Trader Joe's and it saves a lot of time.)

  2. 2

    In a large measuring container, add 1 cup of vegan mayo, 4 tablespoons sriracha, and the juice of 1 freshly squeezed lime (2 tbsp). Stir well until combined. (Add more or less sriracha to adjust the level of spice to your taste.)

  3. 3

    Drain and press a 14 oz container of the firm or extra firm tofu. Be sure to get out as much liquid as possible. Pat it dry, then cut it into 1/4-inch-sized slices.

  4. 4

    Toast the baguettes or rolls in a toaster oven or conventional oven for about 8 minutes until the outside crust is crispy. Cut the bread in half and spread vegan sriracha mayo on both sides.