Banh Mi Sandwiches
with Teriyaki Tofu & Quick Pickled Vegetables
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- 1 cucumber
- 1 jalapeño
- 2 carrots
- 7 oz Wildwood® Organic SprouTofu® Baked Teriyaki Tofu
- ¼ oz fresh cilantro
- ¼ oz fresh mint
- ¼ cup apple cider vinegar
- 1 tsp turbinado sugar
- 2 ciabatta bread
- 3 tbsp Follow Your Heart® Soy-Free Vegenaise
- 1 tbsp Roland Sriracha
- vegetable oil*
- *Not included
- For full ingredient list, see nutrition
Thinly slice the cucumber on the bias. Thinly slice the jalapeño. Peel the carrots and grate using the largest side of a box grater. Slice the tofu lengthwise into 6 steaks. Pick the cilantro leaves and mint leaves from the stems.
Add the apple cider vinegar, sugar, and ½ cup water to a small saucepan. Bring to a boil and remove from heat. Add the sliced cucumber and sliced jalapeño to a medium bowl, cover with the pickling liquid, and transfer to the refrigerator to cool.
Place a large skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the sliced tofu and cook until crispy in places, about 3 to 5 minutes per side.
Set the oven to broil on high. Halve the ciabatta bread and place directly on the oven rack. Bake until warm, about 2 to 3 minutes. Add the Vegenaise and Sriracha to a small bowl and mix the Sriacha mayo well.
Layer the teriyaki tofu, quick pickled vegetables, grated carrot, cilantro leaves, and mint leaves onto the toasted ciabatta and top with Sririacha mayo. Enjoy!