Do you ever just say to yourself, hmm I feel like having a Bahn Mi? Ya I never did either, till tonight. I whipped up this sandwich as best I could to the flavors of a Vietnamese sub with the ingredients in my fridge. It’s a bit of a stretch but filled the craving especially since the closest place for a real one is an 8 hour drive away.
2 crusty sub rolls would have been preferable but all I had was 4 slices of bread and that included the rip-off of an end piece. It sufficed.
1 carrot thinly sliced
8 slices cucumber
4 slices tomato (optional)
3 T apple cider or white vinegar
a few leaves of fresh cilantro
1 T Sambal Olek
3 t tamari soy sauce
100 g (about 1 1/2 inch slice) firm organic tofu
dried basil (optional)
—Food process tofu with Sambal, a squirt of Sriracha and tamari until finely crumbled. Put carrot and cucumber in a small bowl and toss with vinegar to coat. Let it soak in for a while if your not starving. Spread more Sriracha on both sides of bun or bread and layer with tofu (press down to so it doesn’t just fall apart), cucumber, tomato, carrots, cilantro leaves and basil.