Vegan Banh Mi Sandwich

Ingredients: 

• 1 Package of Nature’s Soy Marinated Pressed Tofu

• 1 Baguette, cut in half and sliced lengthwise

• 1 Jalapeno (remove seeds) and cut into slice

• 1 Carrot, cut into thin strips (we used a vegetable peeler to achieve this)

• 1\2 of a Red Onion, cut into thin slices

• 1\2 cucumber, sliced

• Microgreens

• 1 Cup of Warm Water,

• 1\2 Cup Red Wine Vinegar

• 1-2 Teaspoons of Salt

• 1-2 Tablespoons of White Sugar

• 1\2 Cup of Store Bought Vegan Mayo

• 2 Tablespoons of Sriracha

• 2 Tablespoons of Olive Oil

Instructions:

1. For the picked veggies, use a jar (mason jar will work!) and add carrots, jalapenos and red onion. Add more veggies into the jar if the jar has room for more.

2. Add warm water, vinegar, salt and sugar to a bowl and combine. Warm water will dissolve the sugar. Add liquid to the jar with the veggies. Secure with a lid and let the veggies sit for 15-20 minutes while you build your sandwich.

3. Combine the vegan mayo and sriracha together to make an easy spicy mayo for the sandwich. Add more sriracha if you want extra spice!

4.  Heat a medium size skillet on medium to high heat and add olive oil. Add Marinated Tofu to the skillet and season with salt and pepper. Sauté the tofu on each side for a few minutes until a golden crust appears on each side. Remove from pan and set aside.

5. Build sandwich by spreading desired amount of spicy mayo on the cut sides of the bread. Follow by placing the slices of cucumber and marinated tofu. Top with the picked veggies and micro greens. Enjoy!