We Can Make Sammiches

The other day I got a hankering for a Bánh mì sandwich, which is like a Vietnamese sub. You can buy these in Toronto for a dollar, but they’re rarely, if ever, vegan. They usually consist of crusty bread, pickled carrots, mayo, cilantro, and some tofu (or meat, if you swing that way).
Well for various reasons I could not, or did not wish to, recreate these perfectly. Instead I used ciabatta buns, vegenaise, mustard, carrots, baby spinach, and this leftover baked tofu that Crystal had made last week. I don’t know how she made it, but I assume there was some soy sauce, liquid smoke, olive oil, and garlic involved.  Then I added a hearty squirting of Sriracha sauce. I put that s*** on everything!

– Trevor

Crystal’s note:  The baked ‘fu is ridiculously easy.  Slice up your tofu in 1/4″ thick slabs lengthwise, and marinate in a mixture of olive oil, lemon juice, soy sauce, balsamic vinegar, dijon mustard, and black pepper.  That’s my go-to, adjusting to taste as I see fit.  The marinade variations are endless, though!  Spread the tofu in a shallow baking dish, pour the marinade over top, flipping to evenly coat.  When you are satisfied it has soaked enough (I go anywhere from 1 hour to all day in the fridge), pop the baking dish in a 400° oven for 30 minutes, flipping half way.  This makes tofu good enough to grab out of the fridge and eat cold with your hands, or put on a sandwich.  
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