Tofu Bahn Mi

by Megan on July 5, 2015

Tofu Bahn Mi // take a megabite

Right now, Elliot is under the couch hiding from fireworks. So despite the pup-fear, this weekend has been really great! I grilled tofu and corn Friday night and ate this at the picnic table. The rest of the weekend was hot dogs, pizza, donuts and cheese plates. All while wearing a crop top! (Yeah summer!)

Tofu Bahn Mi // take a megabite

Now, this may seem like a cray amount of food for a weekend, but I mean, it was a 4-day weekend AND I had food poisoning last week. I didn’t eat for 2+ days. I’m making up for lost time. At least that’s what I’m telling myself…

SO! This sandwich is a dream tho. I opt to make it mayo-less. I’ve made it twice and will probably make a few more times before the summer’s over. You should probably come over.

Tofu Bahn Mi // take a megabite

Tofu Bahn Mi (serves 2+)
Recipe adapted from Love and Lemons
Pickled veggies from Hungry Girl Por Vida

Ingredients:

Sandwich –

  • extra firm tofu
  • baguette
  • sriracha
  • avocado, mashed
  • olive oil
  • fresh cilantro

tofu marinade –

  • 1 T olive oil
  • 2 T soy sauce
  • juice from 1 lime
  • zest from 1/2 lime
  • 1 clove garlic
  • freshly ground pepper

Pickled veggies –

  • 2 cups rice vinegar
  • 2 cups water
  • 2 T kosher salt
  • 6-8 T sugar
  • approximately 6 cups sliced/julienned carrots, jalapeño, red onion

Directions:

  1. Make pickles at least one day in advance. Heat the rice vinegar, water, salt and sugar over high heat. bring to a boil. Stir to dissolve salt and sugar. Remove from heat. Pour over veggies in jars. Allow to come to room temperature then pop in the fridge.
  2. Marinate tofu! Place tofu on a towel to drain. Slice and place in a shallow dish. Whisk together the marinade ingredients. Pour over tofu. Flip to coat. Marinate for 15-60 minutes.
  3. Heat your grill or grill pan over medium/high heat. Brush with olive oil. Place tofu on the grill for about 5-10 minutes or until browned. Flip. Meanwhile brush sliced baguette with olive oil. Place oil-side down on the grill until toasted.
  4. Assemble sandwiches by topping bread with mashed avocado, picked veggies, cilantro and tofu. Serve with corn or other lovely produce.

Yay! Click HERE for a printable pdf of the recipe above.

Cheese Plate // take a megabite

Cheese and Michigan Strawberries

Full disclosure: I was given payment in the form of fruits and veggies and tofu from Door to Door Organics in order to partner with them. While this is true, all the opinions above are my own. I love this bahn mi! So, thanks so much for supporting the sponsors that help make this blog of mine possible.

{ 4 comments… read them below or add one }

Cindy July 8, 2015 at 11:50 am

I’m so glad you have those pickles in yo life! Summer bahn mi dreams come true!!

Reply

Nicole July 8, 2015 at 3:19 pm

This sandwich looks like a dream! Oh no to food poisoning! The worst!

Reply

Mary @ The Kitchen Paper July 16, 2015 at 6:27 pm

Hellllls yeah. I had a banh mi last night that was not NEARLY as good as this one looks… so, you win at life. AGAIN. Bring this biatch to PDX!

Reply

Andrea July 24, 2015 at 12:36 pm

Just wanted to comment that my husband made this bahn mi for me last night and it was AH-MAZING! We actually had grilled corn, as well, because we were so inspired by your lovely photos. I did add a little vegan mayo, since I like a saucy sammie.
Thanks so much for the recipe – we’ll definitely make this again!

Reply

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