Vegan Bánh Mì Sandwiches with Tahini Mayo Slaw

Directions

To Prep Ahead

1. For the pickled veggies: Place sliced veggies in large mason jars, then pour in rice vinegar, water and sugar. If needed, add more water until the veggies are covered. Shake lightly to mix. Chill in the fridge for 2 hours or overnight.

2. To marinate the tofu: Press out the excess water by placing the block of tofu in a clean cloth or between two sheets of paper towel. Slice eight ½” slabs. Place tofu in a shallow dish and spread with hoisin sauce and coconut aminos. Marinate in the fridge for at least 2 hours or overnight.

To Assemble

1. Once ready to serve sandwiches, make the tahini mayo: Place tahini, oil, garlic, lemon juice, salt, pepper, and optional sriracha in a high powered blender. Blend until smooth. Slowly stream in water to thin until desired consistency is reached. Taste, and adjust seasoning as needed. Put ½ cup of mayo aside to use for assembly. In a medium bowl, toss the remaining mayo with cabbage. Set aside.

2. Heat a large skillet over medium high heat. Add 1-2 tablespoons of sesame oil and lightly fry marinated tofu until golden brown, about 4 minutes per side.
3. Slice your baguette into four sandwiches and toast lightly. Spread with extra mayo and additional hoisin sauce. Place 2 slices of tofu in each sandwich and top with cabbage slaw and pickled veggies. (Drain the pickled veggies before placing on baguette.) Top with cilantro and fresh lime if you’d like. Serve and enjoy!