Bánh Mì Chay

Ready in: 45 minutes

Serves: 2

I feel like the sandwich is having a fancy revival. Gone are the days where you can smear salad cream onto a single slab of white Warburtons before you fold it in half and shove it in your mouth as you go about your day. Instead we marinate our fillings, make the sauce from scratch and pre-pickle the veg. We then over-stuff it to within an inch of its life before sitting down to silently savour every second of goodness, barely stopping to breathe. You have sauce smeared from ear to ear and breadcrumbs in your hair but who cares? You demolish that sandwich! You deserve it!

Ingredients

• 1 Vietnamese baguette 

• 1 cup sliced tofu
• 1 tbsp water
• 1 tsp soy sauce
• 1 tsp miso
• 1 tsp liquid smoke
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

• 1 tbsp vegan mayonnaise
• 2 tsp gochujang paste

Garnish

• 1/4 spiralised cucumber
• Fresh Coriander
• Spring onion
• Fried onions

Method

1. Mix the water, soy sauce, miso, liquid smoke, garlic powder and onion powder in a freezer bag.
2. Add in the sliced tofu and coat thoroughly. Leave to marinate for half an hour.
3. After half an hour fry on both sides on medium head for 5 minutes each.
4. Mix the mayonnaise and gochujang paste together.
5. Slice the bread through the middle and spread half of the spicy mayonnaise on the insides. They put it under the grill for 5 minutes. 
6. When it is ready add all of the toppings to the sandwich and drizzle on the rest of the sauce. 
7. Cut in half and plate up!