Sriracha Tofu Banh Mi with Mushroom Pate

Some sandwiches are worth a little effort to make! Try this vegetarian tofu banh mi with mushroom pate and quick pickled vegetables!

Pickled Vegetables

3/4 cup coconut vinegar
1 tablespoon sugar
1/2 teaspoon salt
2 small cucumbers, thinly sliced
1 cup shredded carrots

Mushroom Pate

2 tablespoons extra virgin olive oil
2 tablespoons butter
1 cup chopped yellow onion
1/2 cup chopped shallots
10 ounces cremini mushrooms, quartered
2 minced garlic cloves
1/4 cup white wine

Sandwich

1 baguette, cut into four slices
2 7-ounce packages baked seasoned tofu (I used sriracha baked tofu from Trader Joe’s), cut into slices
1 tablespoon extra virgin olive oil
2 tablespoons mayonnaise
2 radishes, thinly sliced
Cilantro leaves

View the full recipe at The Joy of Eating →