Banh Mi Sandwich

Serves: 4 sandwiches 

Ingredients	Qty	Prep
Super firm tofu	16 oz
Bread slices	as needed	sourdough
Cucumber	1 medium	large slices
Jalapenos	1 - 2	sliced
Cilantro	as needed	rough chop
Pickled veggies	to taste	as needed
Tofu Marinade:
Soy sauce	1.5 tbsp
Vegan fish sauce	1/2 tbsp
Mayo	3 tbsp
Garlic powder	1 tsp
Smoked paprika	1 tsp
Lime juice	1 tsp
Sesame oil	1 tsp
Ketchup	3 tsp
Maple syrup	2 tsp
Mushroom Pate:
Mushrooms	1 lb portabella	chopped
Onion	1/2 large	chopped
Garlic powder	5 cloves
Soy sauce	1 tbsp
Bouillon paste	1 tsp
Miso paste	1 tsp
Butter	1/4 cup	for 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