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Vietnamese-Style Tofu Hero

From the book The Conscious Cook by Tal Ronnen

Prep Time	30 minutes
Yield	4 sandwiches

Introduction

This hot sandwich is a little more complicated than some of the others, but worth the time because it’s so delicious. Based on a popular Vietnamese baguette sandwich called a bánh mi, it brings together sweet vegetables and spicy-savory tofu. The layering of flavors and textures makes it a sort of exotic comfort food.

Ingredients

For the tofu

	1	tsp. freshly ground black pepper
	¼	tsp. white pepper
	¼	tsp. ground cayenne
	½	tsp. sweet paprika
	1	tsp. dry mustard
	1	tsp. ground ginger
	¼	cup soy sauce
	2	Tbsp. minced chives
	1	lb. extra-firm tofu, cut into 8 (¼-inch) slabs

To assemble

	4	French demi-baguettes, split
	4	Tbsp. vegan mayonnaise
	4	Tbsp. chile oil
	4	fresh cilantro sprigs
	½	English cucumber, cut lengthwise into 4 slices
	~	Asian Slaw

Steps

Make the tofu: Preheat the oven to 375 degrees. In a small bowl, whisk together all of the ingredients except for the tofu. Pour into a 9-by-13-inch baking dish. Place the tofu slabs in a single layer in the baking dish. Turn over to coat with the marinade. Bake for 20 minutes, turning the tofu over halfway through.
Assemble the sandwiches: Spread half of each baguette with 1 tablespoon of the mayonnaise and drizzle with 1 tablespoon of the chile oil. Layer 1 sprig of cilantro and 1 cucumber slice (cut to fit, if necessary).
Place two pieces of the tofu and a spoonful of the Asian Slaw on each baguette half. Top with remaining baguette halves and cut sandwiches in half. Serve immediately.

Related recipe: Asian Slaw

This content is from the book The Conscious Cook by Tal Ronnen.

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