Bánh Mì Chay (Vegetarian Sandwich)

Ingredients

• 4 Baguettes
• 1 lb Firm tofu
• 2 tbsp Soy sauce
• 1 cup Pickled carrots and daikon
• 0.5 cup Cilantro
• 1 Jalapeño
• 0.5 cup Vegan mayonnaise
• 0.25 cup Shellfish-free sauce

Instructions

1. 1Press the 1 lb firm tofu to remove excess water. Cut the pressed tofu into 1-inch cubes. Place the tofu cubes in a bowl and add the 2 tbsp soy sauce. Gently toss to coat all the tofu. Let the tofu marinate for 15 minutes.
2. 2Heat a 12-inch skillet over medium-high heat. Add the marinated tofu in a single layer. Cook for 5-7 minutes per side, until all sides are golden brown and slightly crispy. Remove the tofu from the skillet and set aside.
3. 3Slice the 4 baguettes horizontally, being careful not to cut all the way through. Spread about 2 tablespoons of the 0.5 cup vegan mayonnaise evenly inside each baguette half.
4. 4Stuff each baguette with the cooked tofu, 1/4 cup of the pickled carrots and daikon (for each baguette), and a generous amount of the 0.5 cup cilantro.
5. 5Thinly slice the 1 jalapeño. Add a few slices of jalapeño to each sandwich if desired. Drizzle about 1 tablespoon of the 0.25 cup shellfish-free sauce over the fillings in each baguette.
6. 6Serve the 4 Bánh Mì Chay immediately.

Substitutions

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