Tofu Vietnamese Sub

[Simon]

This vegan tofu sandwich looks so delicious and perfect for a spring picnic or a visit to the beach this summer.

Tofu Vietnamese Sub (Bánh Mì) | Pick Up Limes | Nourish the Cells & the Soul

WWW.PICKUPLIMES.COM

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Watch How to Make it HereThis recipe starts at 03:29Bánh mì sandwiches have become all the rage lately, and if you haven't tried it yet, you're in for a treat.

Ingredients

• 1 block (450 g) firm tofu
• 3 cloves of garlic, crushed
• 2 Tbsp (30 mL) sodium-reduced soy sauce (sub to tamari if GF)
• 2 tsp (10 mL) Sriracha hot sauce (or other hot sauce)
• 2 tsp (8 g) sugar
• 1 tsp (5 mL) sesame oil
• 1/2 lime, juiced
• 2 medium carrots, julienned
• ½ cup (120 mL) white vinegar
• 1½ Tbsp (18 g) sugar
• 1 tsp (4 g) salt
• 1 tsp (5 mL) vegetable oil
• 2 medium whole grain baguettes (GF if desired)
• 2 Tbsp (30 mL) vegan mayo
• 2 tsp (10 mL) Sriracha hot sauce
• 1 English cucumber, sliced
• 1 fresh red chili pepper, thinly sliced
• ½ cup (15 g) fresh cilantro
• 2 Tbsp (32 g) hoisin sauce  

Directions

1. Gently squeeze the block of tofu to remove as much liquid as possible, then thinly cut into ½ cm (¼ inch) thick slices.
2. To a large shallow dish, add the garlic, soy sauce, Sriracha, sugar, sesame oil, lime juice, and whisk. Then add the tofu to the marinate and gently toss to coat. Set aside.
3. To make the pickled carrots, to a jar, add the carrots, ½ cup (120 mL) boiling water, vinegar, sugar, and salt. Screw on the lid and give it a shake to dissolve the sugar, and let sit while preparing the rest of the recipe.
4. To a large skillet on medium-high heat, add the vegetable oil and place the tofu slices in a single layer on the pan, cooking for 3 - 5 minutes, or until golden and crispy. Spoon the leftover marinade over the top of the tofu slices before giving it a flip to cook on the other side for another 3 - 5 minutes.
5. Split the baguette down the centre and, if desired, bake in the oven until crispy on the outside. Spread on 1 Tbsp (10 mL) of mayo and 1 tsp (5 mL) Sriracha per baguette. Layer on the tofu slices, pickled carrots, cucumber, chili pepper, and cilantro. Serve with hoisin on the side. Enjoy fresh!

Check out the video:

I'm definitely going to try this out. But I will probably replace the carrots with something else while also adding more tomatoes.