Tofu Banh Mi
If you’re anywhere near as Food Network obsessed as I am (and hopefully you aren’t because I’ve started having dreams about Diners, Drive-ins, and Dives, and that’s a problem) you probably caught an episode or two of the Great Food Truck Race this past summer. My favorite truck for the duration of the show was the Banh Mi truck, basically a Vietnamese sandwich full of fresh veggies, and a protein of choice. Their tofu version made my mouth water all summer long, and when I saw a recipe for one in the Cooking Light: Way to Cook Vegetarian book, I knew it would be one of the first things I tried.
I could not have been happier, because this was SO good. Even my roomate who rarely eats what I cook for dinner, and when she does generally forgoes it after a few bites, cleaned her plate. If that isn’t a positive review, I don’t know what is. There’s nothing terribly fancy in here, and I think that’s what makes it so GOOD. I even baked my bread from scratch, which I think is part of what made it so special…even if the load was shaped a bit funny as compared to the perfect ones you pick up at the bakery.
I was looking for a bit of something on the bread itself…maybe a thin spread of Nayo or something along those lines, but otherwise I really couldn’t have asked for more. I did have to switch out the shitakes called for with regular white buttons, but it worked out. In fact all the veggies in the light pickle were great…I wish I had leftovers for another sandwich right about now…