Cruelty Free Sandwiches Diet: Tofu Bahn Mi

By sidecars

Cruelty Free Diet: Why the name "Cruelty Free"? I am a vegetarian, and like meat. I just can't stomach the idea of killing an animal, so I had lots of what I called FAKE MEAT. My wife hated the name, so I changed to Cruelty Free, a sort of tongue in cheek choice. Vegan is totally cruelty free, and I'll get there someday. Sandwiches, by their very nature, limit serving size, which is always a challenge. Sandwiches also allow SO many variations. In a bread diet I read recently, you were told to eat between 10 and 16 slices of high fiber, low calorie bread every day. With these recipes you'll need to cut back from that, as the flavor and calorie levels are MUCH higher. Still, four sandwiches a day, augmented by some fruits and veggies as required, could still be a healthy and flavorful diet! I am not a nutritionist. In fact,as my picture shows, I am an overweight spaceage guitar playing dog. I am going to replace my regular diet with this and will keep you updated. Note: Take a look at the Hamilton Beach Breakfast Sandwich Maker. That could be a great way to make these sandwiches at work... or at home.

Ingredients

• Per sandwich:
• 4 oz firm tofu
• 3/4 tbsp soy sauce
• 1/2 - 1 tsp minced fresh ginger
• 1/4 cup rice vinegar
• 1/2 tsp kosher salt
• 2 tsp sugar
• 1/2 tsp red pepper flakes
• 1/4 cup grated or julienned carrot
• 1/4 cup grated daikon radish
• 1/2 tbsp vegetable oil
• Vietnamese sub or French baguette
• 1 tbsp vegenaise or low-fat mayonnaise
• 1 tsp chili sauce (sriracha), or to taste
• ~ 6 sprigs of fresh cilantro (including stems)
• 2 thin slices of cucumber, about 6 inches long

Details

Servings 1
Adapted from vanilla-and-spice.com

Preparation

Step 1

Drain the tofu and slice lengthwise into 1/2 inch thick slices (I used a 12 oz package and got three rectangular slices – enough for three large sandwiches). Press tofu strips between layers of paper towel with a heavy book on top. Let sit for about 20-30 minutes.

Mix the soy sauce and ginger in a shallow pan or bowl. Lay the tofu strips in the pan and let marinate for at least 30 minutes, flipping halfway through to coat all sides.

Mix the rice vinegar, salt, sugar, and red pepper flakes in a small bowl and add the grated carrot and daikon. Let sit for about 30 minutes, stirring occasionally.

When the tofu is ready, heat the oil in a large skillet over medium heat. Add the tofu and cook for 3-4 minutes per side. Remove from heat and transfer to a paper-towel lined plate.

To arrange the sandwich, slice the bun or baguette in half (*Note: you can toast the baguette first if desired by placing it under the broiler for about 5 minutes). Spread the vegenaise on the top half and dot with the chili sauce. Place the cilantro on the top half.

Place the tofu slice on the bottom half of the baguette. Lay the cucumber slices over the tofu. Drain the carrot-daikon mixture and place on top of the cucumber. Close sandwich and enjoy!

Makes 1 large sandwich.