Tofu Bánh Mì Sandwiches
makes 4 sandwiches
1 recipe Pumpkin Seed Tofu, sliced (see recipe)
¼ cup rice vinegar
¼ cup low-sodium tamari
1 tsp. grated fresh ginger
1 tsp. neutral oil
4 Demi-Baguettes, split lengthwise (see recipe)
1 cup Lentil Pâté (see recipe)
Pickled Carrots, Daikon & Jalapenos (see recipe)
½ cup thinly sliced cucumbers
Fresh cilantro leaves, for garnish
½ cup Aquafaba Siracha Mayo (see recipe)
Place the sliced tofu in a container with the rice vinegar, tamari, grated ginger, and oil. Cover and refrigerate for at least 30 minutes, up to 24 hours.
Preheat oven to 400° and place the marinated tofu on a parchment-lined sheet pan. Bake for 30–45 minutes until golden brown, flipping about halfway through baking. Remove from oven and allow to cool slightly.
To assemble the sandwiches: Spread the lentil pâté on the bottom half of each split baguette, then layer tofu, pickled vegetables, and sliced cucumber. Garnish with cilantro leaves and a drizzle of mayo.
Sliced and marinate tofu 8-24 hours.
Sliced and baked tofu for sandwiches.
Stephanie has worked in the hospitality industry for over a decade. A graduate of CIA. NYU, and Maryville University she now oversees online programs for Auguste Escoffier School of Culinary Arts: Plant-Based Culinary Arts and Holistic Nutrition & Wellness. She also works with the Osher Center for Integrative Health at University of Cincinnati, teaching food as medicine principles. When she is not working or researching, Stephanie is an avid painter and enjoys traveling and hiking with her husband, Nick, and three rescue dogs.
