Tofu Banh Mi

Rinse and dry all produce. Preheat the oven to 400°F. Place the sunflower seeds in a small saucepan and cover with an inch of water. Bring to a boil over high heat and reduce heat to low until Step 4. Move on to prepping the tofu in Step 2 while the sunflower seeds are heating up.

Drain the WildWood Tofu and slice lengthwise into 6 pieces. Wrap each piece in a paper towel and gently press to remove more of the water.

Place the potato starch on a plate. Lightly season the WildWood Tofu with salt and pepper. Line a baking sheet with parchment paper. Coat each piece of tofu in the potato starch, dusting off any excess. Place the tofu on the parchment lined baking sheet and bake until browned and crisp on the top side, about 15 to 20 minutes. Flip and cook on the second side for another 15 minutes.

Drain the sunflower seeds and add to a food processor. Add half the cilantro leaves and tender stems, 1 clove of garlic, 1 tbsp olive oil, and a pinch of salt and pepper. Pulse until nearly smooth, scraping down the sides of the food processor as necessary.

Peel and grate the carrot on the large side of a box grater. Thinly slice the jalapeño. Slice the French rolls lengthwise and place in the oven to toast, about 3 to 5 minutes.

Spread the sunflower pate on one side of the warm rolls. Spread Vegenaise® on the other side and lay the crispy tofu on top. Add a few MM Local squash pickles, remaining cilantro leaves and stems, carrots, and jalapeño slices. Divide the spring mix between your plates and drizzle with Follow Your Heart Miso Ginger dressing. Add tofu banh mi sandwiches and serve with any remaining squash pickles.