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"Shortcut" Vegan Banh Mi

Ingredients

For Quick "Pickled" Veg

  • ¾ cup shredded carrots
  • ¾ cup thinly sliced pak choy stems
  • ½ cup shredded daikon radish
  • 4 tablespoons rice wine vinegar and/or lemon juice
  • 2 tablespoons sugar
  • 2 teaspoon kosher salt

For Tofu

  • 1 teaspoon gochujang or to taste
  • 1 teaspoon chili crisp or to taste
  • 1/3 cup olive oil
  • 3 tablespoons tamari or to taste
  • 4 tablespoons rice wine vinegar and/or lemon juice

For Spicy "Mayo"

  • ½ cup veganaise
  • 4 tablespoons finely chopped scallions optional
  • 2 to 3 tablespoons sriracha

To Construct Sandwiches!

  • 6 small buns or 2 baguettes cut into thirds split
  • Fresh jalapeño thinly sliced and seeded (optional)
  • Mint sprigs optional
  • Cilantro sprigs NOT optional
  • several handfuls Lettuce mix chiffonaded? ... finely sliced

Instructions

  1. Start marinating the tofu with the gochujang, chili crisp, etc - I cut the tofu into very thin rectangles. Give it a good hour or so (the longer the better) and shake it up/mix up the marinade so it covers the tofu well.
  2. To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.
  3. In a small bowl, whisk together the veganaise, 1 tablespoon scallions and 1 to 2 tablespoons hot sauce, to taste. Cover tightly and set aside.
  4. Bake the tofu, or fry, or grill! Whatever feels best to get it just a lil crispy around the edges.
  5. Make your sandwiches!
  6. Spread the spicy veganaise on your bread of choice, stack up some tofu, top with pickled veg and diced lettuce.