Banh Mi

Ingredients

• 14 oz Firm tofu (pressed and sliced into 1/2 inch thick slabs)
• 3 tbsp Soy sauce (for marinating the tofu)
• 1 tbsp Maple syrup (adds sweetness to the marinade)
• 1 tbsp Rice vinegar (for acidity in the marinade)
• 1 tsp Garlic powder (for flavor in the marinade)
• 1/2 tsp Ground black pepper (to taste)
• 4 pieces Baguette (crusty Vietnamese-style or any whole grain baguette)
• 1 medium Cucumber (sliced thinly)
• 1 medium Carrot (julienned)
• 1 medium Daikon radish (julienned or sliced thinly)
• 1/2 cup Fresh cilantro (chopped)
• 1 medium Jalapeño (thinly sliced, optional for heat)
• 4 tbsp Vegan mayonnaise (for spreading on the baguette)
• 2 tbsp Sriracha (optional, for spice)

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a bowl, combine soy sauce, maple syrup, rice vinegar, garlic powder, and black pepper to create the marinade.

3. 3

   Add the pressed tofu slabs to the marinade and let them soak for at least 15 minutes, flipping halfway.

4. 4

   While the tofu is marinating, prepare your vegetables: julienne the carrot and daikon radish, slice the cucumber, and chop the cilantro.

5. 5

   Place the marinated tofu on a baking sheet lined with parchment paper and bake for 15 minutes, flipping once halfway through.

6. 6

   While the tofu is baking, slice the baguettes in half lengthwise, being careful not to cut all the way through.

7. 7

   Spread a tablespoon of vegan mayonnaise on the inside of each baguette.

8. 8

   Once the tofu is done baking, assemble the Banh Mi by placing tofu slabs inside each baguette.

9. 9

   Top with cucumber slices, carrot, daikon radish, jalapeño, and cilantro.

10. 10

    Drizzle with Sriracha if desired, then close the baguette and enjoy!