Description
A fusion of cultures, this French-inspired sandwich is a cross between a Vietnamese bahn mi and a New Orleans-style po boy. The flavors meld together wonderfully and create a super hearty and delicous sandwich!
Ingredients
Scale
For the BBQ Tofu:
- 400g (14oz) extra-firm tofu, drained
- 1 Tbsp tomato purée
- 1 Tbsp Dijon Mustard
- 2 tbsp hoisin sauce
- 2 tbsp maple syrup
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2 tbsp soy sauce, tamari, or liquid aminos
- 2 tsp sesame oil
- 1/2 tsp paprika
- 1/8 tsp Herbs de Provence
- 1/8 tsp each salt + pepper
Sandwich:
- 1/3 cucumber, sliced
- 1 lime, juice only
- 1 avocado
Remoulade:
- 2 tsp Sriracha or tabasco sauce
- 3 tbsp vegan mayonnaise
- Juice of 1/2 lemon
- 1 tsp vegan Worcestershire sauce
- 1 tsp. Cajun seasoning mix
- 2 Tbsp fresh parsley, minced
- 2 demi baguettes, sliced lengthwise, and lightly toasted
- 2 handfuls of baby spinach
Instructions
- Preheat the oven to 425°F and line a baking tray with parchment paper so it covers the sides.
- Slice the tofu into 4 rectangular pieces. Score each piece in a criss-cross pattern, then transfer them to the baking tray.
- Combine the tomato paste, Dijon, hoisin sauce, maple syrup, soy sauce, garlic cloves, red wine vinegar, sesame oil, spices, salt, freshly ground black pepper, and 2 Tbsp of water in a bowl. Then, pour the sauce over the tofu pieces and use a spoon to push it into the grooves.
- Bake the tofu for 15 minutes. Then, spoon the sauce collected in the tray over the top of the tofu and bake for a further 20 minutes.
- Meanwhile, add the sliced cucumber to a bowl with the juice from half of the lime and a small pinch of salt and pepper. Mix, then leave to one side to pickle.
- Slice the avocado in half, remove the stone, and scoop the flesh into a bowl. Add the juice from the remaining half of the lime and mash until smooth.
- Next, combine Sriarcha, mayonnaise, lemon juice, Worchestershire sauce, Cajun seasoning, and parsley in a bowl.
- When you’re ready to build the sandwiches, slice the baguettes in half lengthwise and lightly toast. Spoon the mashed avocado across the bottom halves, then top with the spinach leaves, tofu, and cucumber, and add remoulade to the top halves of the baguettes.
- Enjoy!