Tofu Bahn Mi Sandwiches

Ingredients

“Mayo”

• 1 C. cashews
• 1/4-1/2 C. water
• 1-2 Tbsp. honey
• 2 Tbsp. lemon juice
• 1-2 tsp. Sriracha sauce
• 1/2 tsp garlic powder
• 1/2 tsp. onion powder
• 1/4 tsp kosher salt (smoked if available)
• 1 Tbsp. fish sauce (or hippy equivalent)

Tofu

• 1 block extra firm tofu *
• 4 Tbsp. soy sauce
• 2 Tbsp. rice wine vinegar
• 2 Tbsp. honey
• 1 Tbsp. fish sauce (or hippy equivalent)
• 1-4 tsp. Sriracha
• 2 tsp. neutral oil (peanut, canola, vegetable)

Sandwiches

• 1 carrot, matchsticked
• 1/2 cucumber matchsticked
• 1/4 C. finely chopped cilantro
• 1 jalapeno sliced thin
• 1/4 C. apple cider vinegar
• Baguettes

Instructions

1. Add all of the “mayo” ingredients to a blender and blend until smooth. Adjust amount of water until it reaches a “mayo” like consistency.
2. Slice tofu into approx. 1/4 inch slices and press for 20-30 minutes on paper towels to remove much of the moisture.
3. Wisk together other marinade ingredients. Add tofu. Allow to sit for 30-60 minutes
4. Slice vegetables. Add jalapenos to vinegar for a “quick-pickle.”
5. Heat grill or set oven to broil.
6. Cook tofu over a medium heat grill, about 10 minutes a side, or until tofu browns heavily on each side and dry out significantly. Toss with any remaining marinade.
7. Slice tofu into thin bite-sized pieces.
8. Cut baguettes into sandwich sizes and split open.
9. Spread mayo over both sides. Top with tofu, cucumber, carrots, and jalapenos.
10. You’re welcome.

Cook’s Notes

• We freeze and thaw the tofu before making this. Gives it a more “meaty” texture.
• Based on a recipe from Vegan in the Freezer.