Dairy-Free Banh Mi Sandwiches

Instructions

1. 1Press the 1 block of firm tofu to remove as much excess water as possible. Cut the pressed tofu into thin slices. Place the tofu slices in a shallow dish and pour the 2 tablespoons of soy sauce over them. Let the tofu marinate for 15 minutes.
2. 2In a small saucepan, combine the 0.25 cup of rice vinegar, 2 tablespoons of sugar, and 0.25 cup of water. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. This should take about 2-3 minutes. Remove from heat and let the mixture cool.
3. 3Peel the 1 large carrot and the 1 medium daikon radish. Julienne both vegetables into thin matchsticks. Place the julienned carrots and daikon radish in a bowl. Pour the cooled vinegar mixture over the vegetables, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes to allow them to pickle.
4. 4Slice the 4 pieces of baguettes lengthwise, but not all the way through, so they can be opened like a book. Spread the 0.25 cup of vegan mayonnaise evenly on the inside of both halves of each baguette.
5. 5Thinly slice the 1 medium cucumber and the 1 small jalapeño. Remove any seeds from the jalapeño if you prefer less heat.
6. 6Remove the pickled carrots and daikon radish from the refrigerator. Drain off any excess pickling liquid. Fill each baguette with the marinated tofu slices, the pickled carrots and daikon radish, cucumber slices, a generous amount of the 0.5 cup cilantro, and jalapeño slices.

Related Guides