cooking with tofu - Main Dishes - Meatless Monday - Plant Based Diet - vegan recipes

Tofu Shiitake Banh Mi

Tofu Shiitake Banh Mi
Yields 4
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  1. 1 Tablespoon olive oil
  2. 1 14oz. pkg. extra firm tofu
  3. 1 ½ - 2 cups sliced fresh shiitake mushrooms
  4. 4 Banh Mi buns or a fresh baguette, sliced into sandwich sized portions
  5. Vegan mayonaise ( we used Sriracha veganaise)
  6. a few sprigs of cilantro per sandwich
  7. sriracha, to taste
Pickled veggies
  1. 1 small daikon julienned
  2. 2 small carrots, julienned
  3. 1-½ jalapeño, thinly sliced
  4. ½ (or more) cup white wine vinegar
  5. ½ (or more) cup rice vinegar
  6. a pinch of sugar
  7. a few pinches of salt
Tofu marinade
  1. 1-2 drops of liquid smoke (optional)
  2. 1 tablespoon sesame oil
  3. 2 tablespoons tamari or soy sauce
  4. juice of ½ lime + a little zest
  5. 1 clove garlic, minced
  6. ½ teaspoon minced ginger
  7. Freshly cracked pepper
  1. Make ahead: Place thinly sliced daikon, carrots, cucumbers, and jalapeños in a medium jar with white wine vinegar, rice vinegar, sugar and salt. If the liquids don’t cover the veggies, add about 2 tablespoons of water and more vinegar if necessary (the amount you need will depend on the size of your jar).
  2. Let chill for at least a couple of hours, and store leftovers in the fridge for up to a week.
  3. Drain tofu, slice it into approx. ½ inch slices. Place on a towel and gently pat dry to remove excess water.
  4. In a small bowl, whisk together olive oil, tamari, lime, zest, garlic, ginger, and freshly cracked pepper.
  5. Marinade tofu and mushrooms together at least 15 minute in advance.
  6. Heat a nonstick skillet to medium-high heat. Add a little oil to the pan and add tofu and mushroom pieces and cook until mushrooms are thoroughly cooked. Remove from heat.
  7. Assemble sandwiches with mayo, tofu slices, pickled veggies, cilantro and serve with sriracha and enjoy!
  1. For the pickled veggies: If you're sensitive to spicy foods, omit or go light on the jalapeños.
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