This is a special VB creation (with semi-helpful suggestions from me). Making a good sandwich is an art and he's the resident sandwich specialist. Since I didn't make it, this recipe will be a bit vague. But I think it will be simple enough. OR. You can just go to Lee's Sandwiches. But what's the fun in that?
For this vegan bahn mi, you'll need:
- 1 French baguette
- 2 medium carrots, shredded
- 1 small daikon radish, shredded
- 1 16-ounce container of extra firm tofu, sliced into half inch pieces
- 2 portabella mushrooms, sliced into 1 inch pieces
- 1 small cucumber, sliced thin
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 2 Thai chilies, minced
- 2 jalapeno peppers, sliced thinly length-wise
- 1/4 cup plus 1 tablespoon white vinegar or rice wine vinegar, divided
- 2 teaspoons sugar (omit if you're using rice wine vinegar)
- 2 tablespoon soy sauce
- 2 tablespoons vegannaise
- salt to taste
- cilantro (with stems) for garnish
Mix together 1/4 cup vinegar, sugar (if using), shredded daikon, shredded carrots, and a pinch of salt. Mix well and set aside for at least 30 minutes.
Pre-heat oven to 400 degrees. Place tofu and mushrooms into separate oven-proof containers that are lightly greased with olive oil or canola oil. Be sure to squeeze out any excess liquid. The tofu will take approximately 45 minutes until the edges become crispy and browned. Mushrooms will take about 20 minutes to become cooked. So be sure to place tofu in the oven first before putting the mushrooms in. Check midway through and flip if necessary.
When you're ready to assemble sandwich, slice baguette length-wise in half but leave one end attached. Scoop out excess bread inside. Spread vegannaise on one side. Layer in baked tofu, mushrooms, then sliced cucumbers, carrot/daikon slaw, sliced jalapenos and cilantro.