Banh Mi Tofu Sandwich

Serves 4

  • 1 Package of Franklin Farms Pressed Firm Tofu, sliced into 1\2 inch slices

  • 1 Baguette, cut in half and sliced lengthwise

  • 1 Jalapeno (remove seeds) and cut into slices

  • 1 Carrot, cut into thin strips (we used a vegetable peeler to achieve this)

  • 1\2 of a Red Onion, cut into thin slices

  • 1\2 cucumber, sliced

  • Microgreens

  • Pickled Onions

    • 1 Cup of Warm Water,

    • 1\2 Cup Red Wine Vinegar

    • 1-2 Teaspoons of Salt

    • 1-2 Tablespoons of White Sugar

  • Marinade for Tofu

    • 1 Tablespoons of Soy Sauce1 Tablespoon of Sesame Oil

    • 1 Tablespoon of Water

    • 1 Teaspoon of Garlic Powder

  • Sriracha Mayo

    • 1\2 Cup of Store-Bought Vegan Mayo

    • 2 Tablespoons of Sriracha

Combine all ingredients needed for the marinade together in a shallow dish. Add sliced tofu and marinate for 30 minutes. For the pickled veggies, use a jar and add carrots, jalapenos and red onion. Add more veggies into the jar if the jar has room for more. Add warm water, vinegar, salt and sugar to a bowl and combine. Warm water will dissolve the sugar. Add liquid to the jar with the veggies. Secure with a lid and let the veggies sit for 15-20 minutes while you build your sandwich. Combine the vegan mayo and sriracha together to make an easy spicy mayo for the sandwich. Add more sriracha if you want extra spice! Heat a medium size skillet on medium to high heat and add olive oil. Add tofu to the skillet and sauté the tofu on each side for a few minutes until a golden crust appears on each side. Remove from pan and set aside. Build sandwich by spreading desired amount of spicy mayo on the cut sides of the bread. Follow by placing the slices of cucumber and tofu. Top with the pickled veggies and micro greens.