Tofu Banh Mi

Ingredients:

• Demi-baguettes
• Vegan mayonnaise
• Tamari
• 1 medium daikon radish
• 1 hefty carrot
• 1 jalapeño, cut into lengthwise slices (seed if you like)
• Fresh cilantro (save them stems!)
• Firm tofu
• Black pepper

To pickle the daikon and carrot:

• 1 cup white vinegar
• 1 cup water
• 2 Tbsp sugar
• 2 tsp salt

Bring to a boil then cool. Peel and chop daikon and carrot into sticks. Pickle and refrigerate overnight.

Peppered tofu:

1. Rinse and pat dry tofu, then slice into lengthwise strips.
2. Using a cast-iron skillet, lightly fry tofu on each side with generous amounts of black pepper. Toss with a bit of tamari.

Spread vegan mayonnaise on one side of a demi baguette and tamari on the other. If you like, toast the bread a bit before slathering any sauces on it.

Add peppered tofu slices, pickled daikon and carrot sticks, a few slices of jalapeño and some cilantro. Bon appétit!