In recent days, both of my siblings have whole-heartedly re-embraced their vegetarianism. So our fridge has been filled with all sorts of vegan-friendly products from boca burgers to tofu. A couple weeks ago, we were in a bind. We had to come up with food for a bunch of family, but we didn't have much in the house except some vegan mushroom deli meat, bread and cheese (not even the sliced variety!) So I improvised! I chopped up the deli meat into little squares and then cooked it with some olive oil, peppers, and spices. I tossed the mix on the bread with cheese and mayo and lunch was served! One bite had my sister remembering on of her go-to meals in Cali - banh mi. So of course, she begged me (not that it took much) to recreate a tofu version with some sort of pickled vegetable!
This time around I marinated the tofu for a couple hours in olive oil, lemon juice, curry powder, cayenne, black pepper and salt. Sauteed the tofu like before and topped with cheese, mayo, and pickled red onions! It was a hit!
- 1 block super firm tofu - cut into small pieces
- 1 /2 tbs lemon juice
- 2 tbs olive oil
- 1 tsp salt
- 2 tbs curry powder
- 1 tsp cayenne
- 1 tsp black pepper
- Sliced cheese of choice (I used 3 pepper Colby-Jack)
- Picked red onions
- 2 thin baguettes (or 1 large one)
- In a bowl, mix together olive oil, lemon juice, and the spices. Mix well and add tofu. Let sit covered for at least 30 minutes.
- Heat a saute pan over high heat. Add tofu and cook until browned.
- Cut baguette in half. Spread on both sides and lay down cheese. Top with the tofu mixture and the pickled red onions.
- Cut each sandwich into three piece. Serve.