BANH MI

Ingredients

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TOFU

• 1 Package Extra Firm Tofu
• Braggs, Rice Vinegar, Water, Oil, Red Pepper Flakes, Garlic, Brown Sugar

PICKLED VEGGIES

• 2-3 Carrots
  • Peeled
• 1/4 Red Cabbage
  • Thinly Sliced
• Half of an Onion
  • Thinly Sliced
• 1/2 Cup Rice Vinegar
• 1/4 Cup Sugar
• 1 Cup Water
• 1/2 Tablespoon Salt

FILLINGS

• Bread or Pizza Dough
• Vegenaise
• Sriracha
• Cucumber
  • Thinly Sliced
• Jalapeno

Directions

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TOFU

1. Remove the tofu from package and rinse gentle with water.
   
   
2. Press the tofu – Wrap the tofu in a towel and then place heavy cookbooks on top. Leave for at least 20 minutes to soak out the water.
   
   
3. Cut the tofu into desired shapes and put into the marinade. – It’s best to marinade overnight.

PICKLED VEGGIES

1. Thinly slice or peel the carrots, cabbage and onion.
   
   
2. Combine rice vinegar, sugar, water and salt in a medium sized sauce pan.
   
   
3. Bring to a boil, stirring until sugar dissolves. Then allow to cool.
   
   
4. Combine liquid with veggies, cover and allow to sit overnight.

ASSEMBLE

1. Bake tofu at 350 degrees for 10-14 minutes or to your liking.
   
   
2. Lather vegenaise on bread, top with Sriracha and cucumber slices.
   
   
3. Add tofu and pickled veggies (cilantro and jalapeño to your liking).
   

Notes:
We’ve put this on a pizza or on top of rice, instead of on bread. It’s delicious any way you do it up!