Banh Mi Chay (Vegan Vietnamese Sandwich)

Ingredients

• 1 block Firm Tofu
• 2 tablespoons Soy Sauce
• 1 tablespoon Rice Vinegar
• 1 teaspoon Sugar
• 2 cloves Garlic
• 4 small Baguettes (gluten-free)
• 4 tablespoons Dairy-Free Mayonnaise
• 1 cup Pickled Daikon and Carrots
• 1/2 cup Cucumber
• 1/4 cup Cilantro
• 1 small Jalapeno

Instructions

1. 1Place the 1 block Firm Tofu on a clean surface and press firmly with your hands or a clean kitchen towel to remove as much excess water as possible. Slice the pressed tofu into thin strips, about 1/4-inch thick.
2. 2In a medium bowl, whisk together the 2 tablespoons Soy Sauce, 1 tablespoon Rice Vinegar, 1 teaspoon Sugar, and 2 minced cloves Garlic until well combined. Add the tofu strips to the marinade, ensuring each piece is coated, and let it marinate for at least 15 minutes.
3. 3Preheat your oven to 400°F (200°C) or heat a large non-stick skillet over medium-high heat. If baking, arrange the marinated tofu strips in a single layer on a baking sheet and bake for 15-20 minutes, flipping halfway through, until golden brown and slightly crispy. If pan-frying, cook the tofu strips in the skillet for 3-5 minutes per side until golden brown and slightly crispy.
4. 4While the tofu cooks, slice the 4 small Baguettes lengthwise, being careful not to cut all the way through. Spread 1 tablespoon of Dairy-Free Mayonnaise evenly on the inside of both halves of each baguette.
5. 5Thinly slice the 1/2 cup Cucumber. If using, thinly slice the 1 small Jalapeno.
6. 6Assemble the sandwiches by layering the cooked tofu strips, 1/4 cup Pickled Daikon and Carrots (per sandwich), cucumber slices, and cilantro sprigs inside each prepared baguette. Add jalapeno slices if desired.
7. 7Serve the 4 Banh Mi Chay immediately.

Substitutions

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