Description
A vibrant Vietnamese-inspired sandwich packed with golden marinated tofu, quick pickled carrots, crisp cucumber, fresh cilantro, and a creamy spread, all tucked inside a lightly toasted baguette. Crunchy, tangy, savory, and satisfying in every bite.
Ingredients
Units
Scale
- 14 ounces firm tofu, pressed and sliced
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon maple syrup
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 cup carrots, julienned
- 1/2 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt, divided
- 1 small cucumber, thinly sliced
- 1/2 cup fresh cilantro leaves
- 1 small jalapeño, thinly sliced
- 1/4 cup vegan mayonnaise
- 4 small baguettes, lightly toasted
Instructions
- In a bowl, whisk together soy sauce, lime juice, maple syrup, minced garlic, and 1/2 teaspoon salt. Add sliced tofu and marinate for at least 15 minutes.
- In a separate bowl, combine rice vinegar, sugar, and remaining 1/2 teaspoon salt. Add julienned carrots and let them pickle while the tofu marinates.
- Heat a nonstick skillet over medium heat and add vegetable oil.
- Cook the marinated tofu slices for 3 to 4 minutes per side until golden brown and slightly crisp on the edges.
- Slice open the toasted baguettes and spread vegan mayonnaise evenly inside.
- Layer the cooked tofu into each baguette.
- Top with pickled carrots, sliced cucumber, jalapeño, and fresh cilantro.
- Press gently, slice if desired, and serve immediately.
Notes
- Press the tofu for 15 to 20 minutes before marinating for best texture.
- Prepare the pickled carrots up to three days in advance and store in the refrigerator.
- Adjust the jalapeño quantity to control the spice level.
- Assemble just before serving to keep the bread crisp.
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 9g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 0mg