One really beautiful thing about sandwiches…there’s so much variety!
From Tempeh BLTs to Tofu Banh Mis, you can totally shift (flavor) gears with what you’re cooking and/or eating while remaining in the all-encompassing sandwich wheelhouse. Hot, cold, sweet, salty, American, Vietnamese – the list goes on…forever.
This week, by CHLOE. Contributing Chef, Lauren Kretzer, put together this Tofu Banh Mi recipe, which is a great vegan spinoff of the traditional Vietnamese sandwich.
Check out the full recipe below and if you’re in the mood to deep dive into more sandwich recipes for a few minutes, make sure to look at Pulled Pork Sammies, Donut Ice Cream Sandwiches and/or head into by CHLOE. and get your Thanksgiving-hungry paws on the Gobble Gobble Burger that came back out this week!
1 cup shredded carrot
½ cup shredded red cabbage
1 cup thinly sliced cucumbers (preferably Kirby or Persian variety)
2 Tbsp rice vinegar
1 Tbsp organic sugar
¼ tsp sea salt
zest of one lime (optional)
1 14 oz. block of firm tofu, drained and pressed
¼ cup tamari
1 Tbsp pure maple syrup
1 tsp Sriracha sauce
1 Tbsp sesame oil
½ cup vegan mayonnaise, such as Vegenaise
1 tsp Sriracha sauce
1 tsp tamari
4 small (approximately 4-6”) crusty rolls, split lengthwise
2 avocados, peeled, pitted and sliced
fresh mint leaves, for garnish
fresh cilantro leaves, for garnish
1 jalapeno, very thinly sliced, for garnish
Preheat oven to 350°.
Prepare a baking sheet with parchment paper or Silpat.
Combine the shredded carrots, shredded red cabbage, sliced cucumbers, vinegar, organic sugar, sea salt, and lime zest (if using) in a medium bowl. Stir to combine and let sit for at least 30 minutes.
Slice the tofu into approximately 12 pieces, approximately ½ an inch in thickness.
In a shallow bowl, whisk the tamari, pure maple syrup, Sriracha sauce, and sesame oil.
Gently place the tofu slices in the bowl and make sure every piece absorbs some marinade. Let sit for 15-30 minutes.
Remove tofu from marinade and place on prepared baking sheet.
Place in preheated oven and bake for approximately 20-25 minutes, flipping midway through.
Tofu should have slightly crisp edges and be dark golden brown in color. Remove from oven and set aside.
In a small bowl, whisk together the vegan mayonnaise, Sriracha sauce, and tamari. Set aside.
To assemble the sandwiches, spread a small amount of the mayo on the bottom half of the roll.
Fill bread with avocado slices, baked tofu, and pickled vegetables.
Press the cilantro leaves, mint leaves and sliced jalapeno into the sandwich and top with the other piece of bread.
NOTES + SERVING TIPS
Slice in half and serve immediately.