Tofu Banh Mi
A Vietnamese sandwich of tofu in a scallion and garlic marinade, paired with pickled veggies, cilantro, and Sriracha mayo in a fresh baguette. These vegan sandwiches are filling and fresh, and perfect to pack on-the-go for your summer picnics!
Servings 4 sandwiches
Ingredients
For the tofu:
- 1 14 oz brick extra firm tofu, pressed
- 2 Tbs sambal oelek (chill garlic sauce) or can sub Sriracha
- 1 tsp agave
- 2 Tbs lime juice
- 2 Tbs soy sauce
- 1 scallion
- 2 cloves garlic
- 1 Tbs hoisin sauce
For the pickled veggies:
- 1 carrot, thinly sliced in rounds
- 1 cucumber, thinly sliced in rounds
- 1 jalapeño, thinly sliced
- ¼ c rice wine vinegar
- 1 Tbs sugar
- ¼ tsp salt
For the sandwiches:
- 1 baguette cut into fourths for sandwiches
- ¼ c vegan mayo
- 1 ½ Tbs Sriracha
- ¼ c cilantro sprigs
Instructions
- Make the tofu marinade by tossing sambal oelek, agave, lime juice, soy sauce, scallion, garlic, and hosin sauce in a blender or food processor. Pulse until smooth.
- Slice the pressed tofu into ¼ inch slabs, and place in a shallow dish. Pour marinade over the tofu slices and let sit in the fridge for 30 minutes to an hour. The longer the better, and you can always do this the night before.
- To make the pickles, whisk rice wine vinegar, sugar, and salt in a bowl. Add carrot, cucumber, and jalapeno, tossing to make sure they are coated in the vinegar mixture. Cover and let sit for 30 minutes to an hour.
- Preheat oven to 375 degrees. Bake tofu on a parchment lined baking sheet for 30 minutes, flipping halfway through.
- If you want warm and toasty bread, place it in the oven at the last 4 minutes while your tofu cooks, then remove tofu and bread from the oven. Otherwise, skip this step!
- In a small dish mix vegan mayo and sriracha until well combined. Set aside.
- To assemble sandwiches, slather spicy mayo on one side of each baguette. Add tofu slabs, pickled veggies, and cilantro. Enjoy!