Banh Mi Sandwich

Serves: 4 sandwiches 

IngredientsQtyPrep
Super firm tofu16 oz
Bread slicesas neededsourdough
Cucumber1 mediumlarge slices
Jalapenos1 - 2sliced
Cilantroas neededrough chop
Pickled veggiesto tasteas needed
Tofu Marinade:
Soy sauce1.5 tbsp
Vegan fish sauce1/2 tbsp
Mayo3 tbsp
Garlic powder1 tsp
Smoked paprika1 tsp
Lime juice1 tsp
Sesame oil1 tsp
Ketchup3 tsp
Maple syrup2 tsp
Mushroom Pate:
Mushrooms1 lb portabellachopped
Onion1/2 largechopped
Garlic powder5 cloves
Soy sauce1 tbsp
Bouillon paste1 tsp
Miso paste1 tsp
Butter1/4 cupfor frying

Method:
  • Fry mushrooms in a large pan with a little soy sauce/salt until they release water and it evaporates
  • After about 10 minutes, add some oil and the onion and fry until done
  • Add in the garlic, stir and cook for 1 minute. Then add in the bouillon paste, soy sauce, and miso paste. Cook well
  • Add the mushroom mixture to Vitamix along with the  butter and as much water as needed. Process on low speed until desired consistency 
  • Taste and adjust for seasoning
  • For the marinade, mix and combine the ingredients. Adjust to taste
  • Cut and score tofu into 3 – 4 chunky slices or as many as you like
  • Spread few spoons of the marinade in a box, then place the tofu slices. Make sure all the tofu pieces are coated in the marinade. Best to marinate overnight or at least an hour
  • With little oil, then grill the tofu slices for about 4 – 5 minutes per side. Brush the leftover marinade before and after you flip them
  • Spread a generous amount of the mushroom pate to both sides of the sandwich. Top with tofu mixture, then some of the jalapeños, cucumber, pickled veggies, and cilantro. Add some sriracha or chili oil to the top half for extra heat
Notes:
Super firm tofu doesn't need to be pressed

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