Tofu Banh Mi

Try this veganized take on a traditional Vietnamese banh mi by subbing out the meat for marinated tofu. Load up the sandwich with quick pickled veggies that add a satisfying crunch and a zip to the toppings! This recipe would make a great option for your meal prep repertoire or comes together fast for easy, spur of the moment fare. There’s nothing like sinking your teeth into deliciously-packed, toasty bread and coming away with that perfect banh mi bite!

Serves 4

Total time: 45 min

Vegan

8 ounces marinated extra firm tofu, sliced

4 soft hoagie buns

Quick Pickle

1 carrot, finely julienned

½ bunch radishes, thinly sliced

1 large garlic clove, minced

¼ cup rice vinegar

1 ½ teaspoons cane sugar

¼ teaspoon sea salt

Crushed red chilies to taste

1 small cucumber, thinly sliced

1 bunch cilantro

Sauce

1/3 cup plant-based mayonnaise

1 tablespoon sriracha sauce

1.     Preheat oven to 350°F. Place sliced tofu on a parchment-lined baking sheet and brush with olive oil. Place in oven and bake for 30 minutes.

2.     Meanwhile, prepare the quick pickles by whisking together rice vinegar, garlic, sugar, salt, and crushed chilies in a small bowl. Add carrots and radishes and toss to coat. Set aside to rest for 5-20 minutes, tossing occasionally. Drain.

3.     For the sauce, combine mayonnaise and sriracha.

4.     To assemble, spread sauce on hoagie buns then layer tofu, cucumbers, quick pickle, and cilantro. Serve promptly.