Tofu Banh Mi

kathysvegankitchen.com

Janis Miller

subheading: Sriracha Tofu:

14 ounces Extra-Firm Tofu drained and pressed

1 Tablespoons Sriracha

2 Tablespoons soy sauce or Tamari

¼ cup rice wine vinegar

subheading: Coleslaw:

3 Carrots cut into matchstick or shredded

½ cup purple cabbage shredded

3 Tablespoons rice wine vinegar

3 Tablespoons white wine vinegar

1 teaspoon Maple Syrup

1 cup Napa cabbage shredded

½ red onion cut in slivers

subheading: Sriracha Mayo:

½ cup raw cashews soaked in water overnight; it replace with siljen tofu or white beans for a soy free option

1 teaspoon lemon juice

¼ cup water

1 Tablespoon apple cider vinegar

2 teaspoons Sriracha or leave out for just mayo

subheading: Making the sandwich:

1 loaf Baguette or your choice of bread I used whole-grain

1 cucumber sliced thin

2 large bunches cilantro washed, stems removed, and lightly chopped

2 jalapeños sliced thin, seeds removed

Directions at kathysvegankitchen.com

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