Easy tofu bahn mi, plus a simple TLT and roasted pepper and pesto tofu sandwiches in the background

Hope you’re having a terrific Tuesday, friends! This week is feeling packed, and I’m revising plans and meal plans by the minute. One thing I love to resport to on weeks like this is a classic soup-and-sandwich night. There’s endless variation, plus the ability to tailor each meal to taste—the sandwich side, at least—with minimal effort. And the stalwart star of the show is a simple, basic, practically succulent slab of tofu.

So, let’s talk about tofu–or, one of the many items to list in response to the tireless, mostly well-intended “where do you get your protein” question vegans field. Too often mocked among non-vegan/ vegetarian communities, or at least among hardcore carnivores, tofu is far from bland and boring. Anyone who has had that experience hasn’t had the right experience, and it’s well worth giving the humble secret powerhouse more time. Containing all nine essential amino acids, tofu is a complete protein that’s also rich in powerful antioxidants like vitamin E and selenium, coveted minerals like calcium and magnesium, healthy omega-3 and omega-6 fats, and bone-protecting isoflavones.

As for flavor, tofu has a fluid ease a little like jazz–so very versatile; at once new and familiar; singing with rich, nutty notes or content settle comfortably in the background absorbing all the flavors of the room but letting them shine for themselves.

Pressed, marinated, and cooked (baked, grilled, air-fried, pan-fried, you name it) tofu makes quick work of throwing together a super satisfying sandwich to suit any mood. I love combining with kimchi, julienned carrots and cucumber, sriracha cashew cream, and cilantro for a simple riff on a bahn mi; sometimes, though, nothing’s better than layering with roasted peppers, avocado, spinach, and vegan pesto or a classic TLT.

I know this bahn mi variation isn’t all that authentic, but it is authentically yummm. While there are a number of steps in the write-up, it’s really not much active time at all. For the sriracha cashew cream, I just literally squirt a small amount of sriracha into a small amount of cashew cream, but you can get away with smearing a thin amount of straight-up sriracha on your bread if you prefer. When I’m doing soup (as in the puree whatever vegetables you’ve got handy kind) and sandwich nights, chances are I need all the shortcuts. Kimchi is a stellar filling that allows me to bypass pickling other vegetables. I just tuck in regular julienned carrots and cucumbers to nestle among its folds. If I have the time, though, I may go ahead and do a quick pickle on these, as well as some thin onions, too. As always, you do you; you can trust the flavors to shine through. xo

Simple sandwich satisfaction!

Yield: 4

Author: Wendy McMillan

Easy Tofu "Bahn Mi"

Marinated, baked tofu slices layered with kimchi, julienned carrots and cucumber, and a simple mayo made from Sriracha mixed in cashew cream makes for an easy, zesty, satisfying riff on a classic Bahn Mi.

Prep time: 40 MinCook time: 30 MinInactive time: 30 MinTotal time: 1 H & 40 M

Ingredients

1 14-ounce package extra-firm tofu, drained, pressed, and sliced width-wise
2 tablespoons low-sodium tamari
1/2 Teaspoon ground cumin
1/2 Teaspoon smoked paprika
1/2 Teaspoon garlic powder
2 small carrots, sliced into matchsticks
½ small cucumber, seeded and sliced into matchsticks
3/4 Cup kimchi
4 baguette pieces, sliced in half
Fresh cilantro
*Sriracha cashew cream (see note), plus additional Sriracha

Instructions

First, marinate the tofu: In a shallow pan, use a fork to combine all marinade ingredients. Add the the tofu and flip to fully coat it, adding more tamari and spices to taste if needed. Let sit at least 30 minutes.
While the tofu is marinating, preheat the oven to 400 F. Line a rimmed baking tray with silpat or parchment. Arrange the marinated tofu slices in a single layer on the tray and bake for 30 minutes, turning halfway.
Assemble sandwiches on the baguette with the Sriracha cashew cream, tofu slices, kimchi, veggies, and cilantro. Drizzle with additional Sriracha if desired. Enjoy!

Notes

*For the Sriracha cashew cream, I tend to make a batch of plain cashew cream by blending 1 cup soaked raw cashews with 1/2 Cup water and 1 Tablespoon fresh lemon juice. When ready to assemble sandwiches, take about 1/3 Cup of this and fork-whisk in 1-2 Teaspoons of Sriracha, or to taste.

Nutrition Facts

Calories

755

Fat

11 g

Sat. Fat

2 g

Carbs

127 g

Fiber

7 g

Net carbs

119 g

Sugar

14 g

Protein

34 g

Sodium

2178 mg

Cholesterol

0 mg