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Tofu Banh Mi Sandwich [Vegan]
My version uses a mushroom pate instead of liver and thinly sliced tofu instead of meat. I will tell you, that beyond a shadow of a doubt this is THE BEST sandwich I have ever made and quite possibly the best sandwich I have ever eaten!
Ingredients You Need for Tofu Banh Mi Sandwich [Vegan]
How to Prepare Tofu Banh Mi Sandwich [Vegan]
- First make the quick pickled daikon and carrot by mixing all ingredients into a glass jar. Shake well to ensure the sugar dissolves. Cover and refrigerate for at least two hours.
- To make the mushroom pate heat olive and sesame oils over medium heat in a saute pan. Add the mushrooms, onion and liquid aminos. Saute until soft. Put in food processor and season with plenty of fresh ground black pepper. Pulse until almost smooth. Set aside.
- Combine the vegan mayo and sriracha sauce in a bowl and whisk until incorporated.
- In a saute pan over medium high heat add one tablespoon of sesame oil. When hot, place the tofu slices in the pan. Allow them to get golden brown on one side and flip to brown the other side.
- Heat the oven to 350 degrees. Place the sandwich roll(s) in the oven until the crust starts to get crisp and the roll is heated through.
- To assemble the sandwich slather one side with the sriracha mayo and the other side with a generous portion of the mushroom pate. Layer the tofu slices on top of the mushroom pate, then add the pickled daikon and carrot and garnish with cilantro.
- Enjoy!
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