Can I tell you how refreshing it is to encounter a vegetarian sandwich that’s ingredient list is more varied and complex than:
Not that there’s anything wrong with cheese. I’d just like to make that clear.
But for once I’d like to go to a deli and be presented with a vegetarian option other than “tomato, basil, mozzarella”.
“With lettuce if you insist“.
And maybe hummus. If we’re really getting crazy.
There’s a slight possibility that I expect too much.
And now after having this tofu banh mi, which is all at once:
I’m really going to be spoiled.
And so are you too, because you are under strict orders to get banh mi-ing in your own kitchen.
Life is too short to waste it eating boring sandwiches. And this is anything but.
- 14 oz extra firm tofu, sliced crosswise into ½-inch thick slabs
- salt and black pepper
- ⅓ cup cornstarch
- 2 carrots, shredded
- ½ cucumber, peeled, seeded, and sliced thin
- 1 tsp grated lime zest
- 1 tbsp lime juice
- 1 tbsp soy sauce
- ¼ cup Greek yogurt
- ¼ cup peanut butter
- 2 tbsp sriracha
- 3 tbsp vegetable oil
- 4 Italian sub rolls, split lengthwise and toasted
- Place tofu on a paper towel-lined baking sheet in a single layer. Let drain for 20 minutes. Press dry with paper towels and season with salt and black pepper. Dredge tofu in the cornstarch and transfer to a plate.
- In a large bowl, toss together the carrots, cucumber, lime juice, and soy sauce. Let rest for 15 minutes.
- In a small bowl whisk together Greek yogurt, peanut butter, sriracha and lime zest.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until both sides are browned and crisp, about 4 minutes per side. Transfer to a paper towel-lined plate to drain.
- Spread the spicy peanut butter sauce over both cut sides of each roll. Layer the tofu and the pickled veggies on the rolls. Gently press sandwiches together to set. Serve.
More veggie sandwiches!
From Around the Web:
Grilled Zucchini and Corn Crostini from Greens & Chocolate
White Bean Artichoke Basil Toasts from Pinch of Yum
Korean BBQ Jackfruit Sandwiches from Oh My Veggies
Roasted Tomato Caprese Grilled Cheese from How Sweet It Is
Buffalo Falafel Subs from Foxes Love Lemons