the banh mi-nini
1 14 ounce block extra firm tofu, pressed, patted dry, and cut into eight 2 x 3 x ¼ inch slices
½ cup tamari
¼ cup maple syrup
1 tablespoon sesame oil
8 ounces vegan mozzarella
a jar of gochujang fo’ drizzle
2 loosely packed cups mache (baby spinach will work too)
1 cup Cilantro Pesto (see recipe)
1 cup Quick Do Chua (see recipe)
1 fresh jalapeno, thinly sliced
½ cup melted vegan margarine (or any oil you like)
8 slices crusty bread
Preheat your oven to 400°F. On a sheet pan lined with parchment or a baking mat, lay out the tofu. Bake for 15 minutes, then flip and bake another 15 minutes. Remove from oven and set aside to cool. Whisk together the tamari, maple syrup, and sesame oil. Once the tofu is cool enough to handle, in a medium mixing bowl, toss it with the tamari marinade and let marinate for 15 minutes. Remove the tofu from the marinade, letting excess marinade drip away, and place back on the sheet pan. Turn the broiler to high, and broil the tofu 2 to 3 minutes per side until browned. Remove form broiler and set aside.
Now for the assembly. Spread pesto on both sides of bread. Add ½ of the cheese to one side, and drizzle gochujang on both sides. Add two slices of tofu on top of the cheese, and top with the mache, then the do chua, the remaining cheese then the other slice of bread.
Heat your panini press to the temperature recommended by the manufacturer. Brush the outside of the sandwich with the melted margarine, or oil on both sides and panini press it for 5 to 7 minutes. If you don’t have a panini press, you can check out the video that will show you an alternative method.
2 bunches cilantro
½ cup raw cashews
1 tablespoon lime juice
1 tablespoon nutritional yeast
½ to 1 tablespoon water
1 clove garlic, roughly chopped
½ cup olive oil
¼ tsp salt
ground pepper to taste
In a food processor add all of the Cilantro Pesto ingredients except ¼ cup of the olive oil. Pulse several times until the ingredients become finely chopped. then with the food processor running, stream in the remaining ¼ cup of oil, until a smooth consistency is achieved. Season with salt and pepper to taste.
Quick Do Chua
Note: The carrot and daikon are traditionally cut into match sticks, which tuck nicely into a baguette. However, since this is a sandwich where things can fall out of the sides, I like to shave the veggies on an angle on my V-slicer or mandolin, or use a vegetable peeler to make long flat ribbons so they stay on the sandwich more easily.
4 teaspoons rice vinegar
4 teaspoons sugar
2 teaspoons salt
½ cup thinly shaved carrot
½ cup thinly shaved daikon radish
In a small mixing bowl, whisk together the rice vinegar, sugar and salt, until the sugar and salt are dissolved. Add the carrot and daikon to the bowl and toss until coated. Let marinate at least 15 minutes.
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