It’s so simple to make these glorious (and super packed!) sandwiches. You can pickle the vegetables and marinate the tofu ahead of time, and then grill up the tofu right before you want to assemble them. You can use lots of different filling combinations, but I wouldn’t recommend skipping on the jalapenos or the cilantro. Those two ingredients really make it a true banh mi!
1/2 package extra firm tofu, drained and pressed very well
zest and juice of half a lime, plus a squeeze of juice
2 Tbsp soy sauce
2 Tbsp olive oil
1 garlic clove, minced
1/4 cup rice wine vinegar
1 Tbsp white wine vinegar
1/2 Tbsp sugar
1/2 tsp salt
1/3 cup matchstick carrots
1/2 cucumber, de-seeded and sliced thinly using a peeler or mandolin
3 radishes, sliced very thinly
1 jalapeno pepper, de-seeded and sliced across diameter
1 bunch cilantro
1/4 cup vegan mayonnaise
1 tsp Asian Chili Sauce (or Sriracha)
dash soy sauce
dash maple syrup
2 long sandwich rolls (firm)
In a shallow dish (I used a pie pan), mix together soy sauce, olive oil, zest and juice of half a lime, and garlic. Slice tofu block into 1/4 inch slices and place slices in pie pan, tossing to coat in marinade; leave to marinate while preparing the pickled vegetables.
Meanwhile, in a large bowl, mix together rice wine vinegar, white wine vinegar, sugar and salt, and add carrots, cucumbers, radishes, and jalapenos. Toss to coat and leave in fridge to marinate.
Whisk together vegan mayonnaise, Asian chili sauce, soy sauce, maple syrup, and squeeze of lime juice in a small bowl. Set aside.
Heat a large grill pan to medium high heat. Place marinated tofu slices in the pan and grill on each side for 2-3 minutes or until deep golden brown and firm.
To assemble, slice rolls in half and spread mayonnaise mixture, add tofu slices, top with pickled vegetables, and garnish with a heavy helping of fresh cilantro. Serve immediately.