Vegan Banh Mi Sandwiches

Vegan Banh Mi sandwiches with seared tofu and tangy pickled vegetables tucked into crusty baguettes are a great way to enjoy the delicious mix of Vietnamese flavors.

Ingredients:

• 1 block firm tofu, pressed and sliced into slabs
• 4 small baguettes or sandwich rolls
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/2 cup thinly sliced radishes
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon sesame oil
• 1 teaspoon sriracha optional
• 1/4 cup vegan mayonnaise
• 1 tablespoon lime juice
• 1 tablespoon chopped cilantro
• Salt and pepper to taste
• Pickled jalapenos, for garnish
• Fresh cilantro leaves, for garnish

Instructions:

In a bowl, combine shredded carrots, cucumber, and radishes with rice vinegar, soy sauce, maple syrup, sesame oil, and sriracha

Let marinate for at least 30 minutes

In a separate bowl, mix vegan mayonnaise with lime juice and chopped cilantro

Season with salt and pepper to taste

Heat a non-stick skillet over medium heat

Add tofu slabs and cook until golden brown on both sides, about 3-4 minutes per side

Slice the baguettes or rolls in half lengthwise

Spread the cilantro-lime mayo on one side of each sandwich

Place a few tofu slabs on the bottom half of each sandwich, then top with the pickled vegetables

Garnish with pickled jalapenos and fresh cilantro leaves

Serve immediately and enjoy!