Tofu Bahn Mi

kathysvegankitchen.com

Alyssa Lynn

subheading: SRIRACHA TOFU:

1 package, drained and pressed Extra-Firm Tofu

1 Tablespoons Sriracha

2 Tablespoons rice 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); if you don't have time, add 2 extra Tablespoons water, and blend longer.

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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