SPICY TOFU BANH MI SANDWICHES

I’d consider myself a sandwich lover.

And this is my all-time favorite sandwich: a banh mi.

As a vegetarian, I have yet to try a banh mi in a restaurant (they are almost always made with pork belly), but I have always been obsessed with the smells, colors, and flavor combinations of these sandwiches.

bm.jpg

I have spent many months perfecting a vegetarian version of this Vietnamese classic, and have tried many recipes (my favorite coming from Love & Lemons).

tofubm.jpg

This sandwich starts with baked, spicy marinated tofu and a fresh baguette, and is topped with peppery Sriracha mayo, homemade pickles, and cilantro. It’s the perfect combination of spicy, peppery, bread-y, and pickle-y.

bahn.jpg

 

SPICY TOFU BANH MI SANDWICHES

Prep time: 30 minutes

Bake time: 40 minutes

Author: Envi Eats, adapted from Love & Lemons

Serves: 4 

INGREDIENTS

SPICY MARINATED TOFU

  • 1 package of extra firm tofu, pressed
  • 2 tsp sesame oil
  • 3 tbsp soy sauce
  • 1 lime, juiced
  • 3 cloves garlic, smashed
  • 2 tbsp Sriracha
  • 1/2 jalapeno, thinly sliced (removed of seeds if sensitive to spice)
  • 1 tsp black pepper

BANH MI SANDWICHES

  • Fresh baguette
  • Mayonnaise, or vegan mayo
  • Sriracha
  • Black pepper
  • Cilantro
  • Fresh pickles

INSTRUCTIONS

  1. Make 1 day before: Press tofu 15 minutes, then slice it into 1 inch thick strips (picture above). Combine all of the spicy marinated tofu ingredients in a sealed container and allow to marinate overnight.
  2. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  3. Place the marinated tofu on the baking sheet and allow to bake for 20 minutes. Flip, coat with a layer of leftover marinade, and allow to bake for 20 more minutes. Let cool before serving.
  4. Combine mayo, black pepper, and Sriracha in a small bowl. Ratios are based on preference; I love spicy flavors, so I add mayo and Sriracha in equal parts (2 TBSP each), then add pepper (~1 tsp).
  5. Slice the fresh baguette into sandwich sized portions. Smear with Sriracha mayo, add a few baked tofu slices, and top with fresh pickles and cilantro.

NOTES

Tofu will last in the fridge for up to 5 days.

Let us know what you think by posting on Instagram with #EnviEats

 

Advertisements

One thought on “SPICY TOFU BANH MI SANDWICHES

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s