TOFU VIETNAMESE SANDWICH (Banh Mi)

I never heard of Banh Mi until my daughter recently suggested I make this recipe. I dragged my feet because the pickled vegetables did not sound appealing. Well, I WAS WRONG to be leery because this sandwich was so delicious. The recipe made 4 sandwiches and I ate 3 of them...not all at once of course. My husband had one sandwich and he enjoyed it too.

There are many recipes online but my daughter chose this one from “Rooty Fruity Vegan” because this recipe did not include oil: Tofu Banh Mi Sandwich

This is how most Americans pronounce "banh mi" …but here is how it is really supposed to be pronounced: Banh Mi

If you are not familiar with hoisin sauce, read this short article from "The Spruce Eats": What Is Hoisin Sauce?

Calorie-containing sweeteners like maple syrup, honey, agave, and coconut sugar are marketed as “natural” and often touted as healthier alternatives. Is there any truth to these claims? Read Dr. Joel Fuhrman's brief blog post for the answer: The Health Risks of Natural Sweeteners

If you have to use a sweetener, which is the best? Watch this 4 minute video by Dr. Michael Greger comparing sweeteners: The Healthiest Sweetener

TOFU VIETNAMESE SANDWICH (Banh Mi)

Ingredients

For the Tofu:

1 (14 oz) block extra firm tofu, pressed

2 Tablespoons low sodium soy sauce

1 Tablespoon Hoisin Sauce

1 Tablespoon sugar or agave syrup (I used date sugar)

1 Tablespoon lime juice (Use fresh squeezed)

2 teaspoons Sriracha or chili garlic sauce

1 teaspoon garlic powder

1 teaspoon onion powder

For the Pickled Veggies:

1 carrot, sliced thin (I shredded using a food processor)

1 cucumber, sliced thin (I used 1/2 English cucumber, left most of the peel on)

1 small jalapeno, sliced thin

1/3 cup rice vinegar

2 Tablespoons sugar or agave syrup (I used date sugar)

1/4 teaspoon salt

For the Sandwich:

Baguette

Vegan Mayo (I made my own)

Cilantro

Sriracha (optional)

Instructions

1. Slice the tofu into 1/2-inch squares that will fit your sandwich bread. Use a clean towel to dab off excess moisture.

2. Mix the soy sauce, Hoisin sauce, sugar, lime juice, Sriracha, garlic, and onion powder in a flat dish that has a lid. Place the tofu slices in the dish, cover, and give a gentle shake to coat the tofu in the marinade. Place in the fridge to marinate for 1 hour. (I mixed the marinade in a small bowl, poured it over the tofu in the dish, then flipped the tofu over to coat.)

3. Meanwhile, prepare the Pickled Veggies by combining the ingredients in a bowl, mixing well, and leave in the fridge for at least 30 minutes. (I mixed the pickling marinade in a separate bowl then mixed with the cut veggies.)

4. Preheat the oven to 400 degrees Fahrenheit.

5. After an hour, remove the tofu from the marinade and place on a lined or oiled baking sheet (I used a baking sheet lined with parchment paper). Do not wipe off excess marinade. Bake for 15 minutes, flip and bake another 10 minutes (I baked for a total of 30 minutes).

6. Toast a baguette, spread on some vegan mayo, layer on a couple pieces of tofu and top with the pickled veggies and cilantro.