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. 1Press the tofu to remove excess water. Slice into thin strips.
2. 2In a bowl, whisk together soy sauce, rice vinegar, sugar, and minced garlic. Marinate the tofu for at least 15 minutes.
3. 3Bake or pan-fry the tofu until golden brown and slightly crispy.
4. 4Slice the baguettes lengthwise. Spread dairy-free mayonnaise on both sides.
5. 5Fill each baguette with marinated tofu, pickled daikon and carrots, cucumber slices, cilantro, and jalapeno (if using).
6. 6Serve immediately.

Substitutions

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