Ingredients:-
2 baguette pieces, sliced in half
2 tablespoons eggless mayonnaise per sandwich
1 tablespoon sriracha per sandwich
A few sprigs of coriander per sandwich
Pickled veggies:
2 small carrots, sliced into long sticks
1/2 small cucumber, sliced into long sticks
1-2 jalapeño, thinly sliced
1/4 cup white vinegar
1/4 cup rice vinegar
Pinches of sugar
Pinches of salt
Tofu & mushroom marinade:
1 (14-ounce) package extra firm tofu, sliced
8-10 pieces button mushroom, sliced
1 tablespoon olive oil
1 tablespoons dark soy sauce
1 tablespoon lime juice + a little zest
1/2 teaspoon minced ginger
1/2 teaspoon black pepper powder
Instructions:-
Pickled veggies:
Marinate the carrots, cucumbers, and jalapeños in a medium jar with the white vinegar, rice vinegar, sugar, and salt.
Let chill for at least an hour.
Tofu & mushroom marinade:
In a small bowl, whisk together the olive oil, soy sauce, lime juice and zest, ginger, and pepper powder.
Place the tofu and mushroom in a pan and pour the marinade on top. Flip the tofu to fully coat it. Let it marinate for at least 10 minutes.
Place this pan on the gas on a medium heat and let it cook until the tofu is dark brown.
To make sandwich:
Assemble by taking a baguette.
Apply mayo on it.
Now place tofu slices, mushroom, pickled veggies and coriander.
Top it sriracha and freshly cut chilies (optional)
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