Dairy-Free Banh Mi Breakfast Sandwich

Ingredients

• 1 block Firm Tofu
• 2 tablespoons Soy Sauce
• 1 tablespoon Rice Vinegar
• 1 teaspoon Sugar
• 2 cloves Garlic
• 1/4 teaspoon Red Pepper Flakes
• 1 loaf Baguette
• 1/2 cup Carrot
• 1/2 cup Daikon Radish
• 1/2 cup Cucumber
• 1/4 cup Cilantro
• 4 tablespoons Vegan Mayonnaise
• 1 tablespoon Sriracha

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 block Firm Tofu on a clean surface and gently press it with your hands or a clean kitchen towel to remove as much excess water as possible. Once pressed, cut the tofu into 2.54 cm cubes.
2. 2In a medium bowl, whisk together the 2 tablespoons Soy Sauce, 1 tablespoon Rice Vinegar, 1 teaspoon Sugar, 2 cloves minced Garlic, and 1/4 teaspoon Red Pepper Flakes. Add the cubed tofu to this marinade, ensuring all pieces are coated. Let it marinate for at least 15 minutes.
3. 3While the tofu is marinating, prepare the pickled vegetables. In a separate bowl, combine the 1/2 cup shredded Carrot and 1/2 cup shredded Daikon Radish. Set aside.
4. 4In another small bowl, thoroughly mix the 4 tablespoons Vegan Mayonnaise with the 1 tablespoon Sriracha until well combined. This is your dairy-free sriracha mayo.
5. 5Slice the 1 loaf Baguette horizontally into four equal portions. Toast the baguette slices until they are golden brown and slightly crisp. You can do this under a broiler or in a toaster oven at 175°C for 3-5 minutes, watching carefully to prevent burning.
6. 6Drain the marinated tofu. Arrange the toasted baguette slices on a serving platter. Top each baguette slice with a portion of the marinated tofu, followed by a generous amount of the pickled carrot and daikon mixture. Add a few slices of 1/2 cup Cucumber and a few sprigs of 1/4 cup Cilantro on top of the vegetables.
7. 7Finish each sandwich by adding a dollop of the prepared dairy-free sriracha mayo on top. Serve immediately.

Substitutions

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