4ozTofu. Baked (I used Trader Joe's Sriracha baked tofu), thinly sliced
1tbspVegan Mayonnaise
2tspsSriracha sauce(or other hot sauce)
¼tspTamari Soy sauceor Low-sodium
1CucumberSmall , thinly sliced
3tbspsCilantro
6 ~ 8Cherry Tomatoes, thinly sliced
4 ~ 6Lettuce leaves, torn
To tasteSalt Pepper&
For the quick pickled veggies:
¼cupCarrot, shredded
¼cupDaikon Radish, shredded
¼cupRice Vinegar Apple cider vinegaror
2tspsAgave honey sugarnectar, or
½ ~ 1tspRed Pepperflakes
Instructions
Make Pickled Veggies:
In a small bowl, combine vinegar, agave, red pepper flakes and mix well. Add the shredded veggies and mix well. Let stand for 15~30 minutes, stirring occasionally.
Prep the Bread:
Preheat the oven to 350°F. Place the baguette on a baking sheet and bake for 5 minutes or until the bread is crisp. Cool for 2~3 minutes.
Make spicy Mayonnaise:
In a small bowl, combine mayo and 1tsp sriracha sauce. Mix well and set aside.
Make Bahn Mi Sandwich:
Spread spicy mayo on both sides of the bread. Fill with sliced tofu, cucumber and cilantro.
Drain the pickled veggies and spread on the sandwich. Top with tomatoes and lettuce and season with salt and pepper.
Press top of baguette on sandwich, and slice the sandwich in half. Serve right away.