Tofu Bahn Mi and The Complete Vegetarian Cookbook

This tofu bahn mi ranks up there with the best of the best veggie sandwiches of all time. 

While there are a few different components to this recipe they're all extremely simple to execute and absolutely worth your time (which isn't too long!). 

This recipe came straight from the brand new release, The Complete Vegetarian Cookbook, from America's Test Kitchen. I was lucky enough to get an early edition of this cookbook and ATK is generously giving away a copy for one of you!

It has over SEVEN HUNDRED (shouting is necessary) vegetarian recipes, many of which are vegan (250) and gluten-free (500). This just may be the end all be all vegetarian cookbook. It has you covered from the very basics to more complex recipes and will keep you feeling confident in the kitchen as you learn new techniques and become a veggie cooking pro.

This cookbook is an invaluable resource for anyone. Whether you're vegetarian, vegan, or just looking to learn how to incorporate more veggie-style meals into your diet. From simple sauces to all types of ethnic food, there is no category left behind.

Now let's talk about this sandwich. 

This was quite possibly the best tofu I've ever eaten. I've seen the method of coating tofu in starch before but had yet to try it myself. 

Game. Changer.

Crispy on the outside. Tender on the inside. Absolutely perfect in a sandwich.

Then there are the quick-pickled vegetables, sriracha mayo, and a giant fluffy bun. 

And basil instead of cilantro because I just can't do cilantro. 

Crunch, chew, sweet, spice. This Tofu Bahn Mi has got it goin' on.

sidenote: If you're looking for the BEST gluten-free rolls in the entire world you can order them from Kim and Jakes bakery in Boulder, CO. Even better news, they're also vegan, non-GMO, and have a stellar ingredient list. (I can't find the ingredient list on the site, but I'm sure you can email them for details.) You will not believe the texture! (This is not a paid plug!)

I could eat this sandwich for all the days.

Print Recipe!

Reprinted with permission from: Cook's Illustrated and directly from The Complete Vegetarian Cookbook

Tofu Bahn Mi makes 4 sandwiches (GF + vegan subs specified below)

• 14 ounces firm tofu, sliced crosswise into 1/2-inch thick slabs
• salt and pepper
• 1/3 cup cornstarch
• 2 carrots, peeled and shredded
• 1/2 cucumber, peeled, halved lengthwise, seeded, and sliced thin
• 1 teaspoon grated lime zest plus 1 tablespoon juice
• 1 tablespoon fish sauce substitute (recipe to follow)
• 1/4 cup mayonnaise
• 1 tablespoon Sriracha sauce
• 3 tablespoons vegetable oil
• 4 (8-inch) Italian sub rolls, split lengthwise and toasted
• 1/3 cup fresh cilantro leaves

1. Spread tofu over paper towel-lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels and season with salt and pepper. Spread cornstarch in a shallow dish. Dredge tofu in cornstarch and transfer to a plate.

2. Meanwhile, combine carrots, cucumber, lime juice, and fish sauce in a bowl and let sit for 15 minutes. Whisk mayonnaise, Sriracha, and lime zest together in separate bowl.

3. Heat oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add tofu and cook until bottoms are crisp and browned, about 4 minutes per side. Transfer to a paper towel-lined plate.

4. Spread mayonnaise mixture evenly over cut sides of each roll. Assemble 4 sandwiches by layering ingredients as follows between prepared rolls: tofu, pickled vegetables (leaving liquid in bowl), and cilantro. Press gently on sandwiches to set. Serve.

Ashley's notes: 

• I used avocado oil instead of vegetable oil and used a cast iron pan for cooking the tofu.
• I used arrowroot starch instead of cornstarch. Make sure the tofu is just lightly coated with starch. Tap to knock excess off.
• To make vegan simply sub your favorite vegan mayonnaise and make sure your Sriracha is vegan.
• I used basil instead of cilantro.

Vegetarian Fish Sauce Substitute

Makes about 1 1/4 cups - In order for this recipe to be gluten-free you must use gluten-free soy sauce or tamari.

• 3 cups water
• 3 tablespoons salt
• 2 tablespoons soy sauce
• 1/4 ounce dried sliced shiitake mushrooms

1. Simmer all ingredients in large saucepan over medium heat until mixture is reduced by half, about 20-30 minutes. Strain liquid and let cool completely. (Fish sauce can be refrigerated for up to 2 months.)

Ashley notes:

• I found the dried shiitake mushrooms in the bulk spice section. I kept them whole (missed the slicing step) and used 1/4oz, which equaled 5 dried mushrooms.

GIVEAWAY! America's Test Kitchen was kind enough to offer a copy of The Complete Vegetarian Cookbook to 1 lucky Edible Perspective reader.

To enter: Leave a comment below telling me about a recent kitchen disaster and why you need this book in your life!

Ends: 4/5/15 12pm EST

Ashley

Easy Vegan Queso

Say hello to the easiest vegan queso ever. Also the most delicious. But maybe I’m biased?

But probably not.

Just LOOK at it!

The Best + Easiest Vegan Queso | edibleperspective.com #vegan

If I never have a bowl of real cheese-filled queso for the rest of my life that would be a-ok, because now I have this.

I’ve made a few vegan queso dips before but I’m the happiest with this version, and it works out for the both of us that it’s so super easy.

You’ll need the 6 ingredients you see below and that’s it! Okay, I did add salt and a little bit of turmeric for an extra saturated color, but I’m going to say just 6 ingredients.

The Best + Easiest Vegan Queso | edibleperspective.com #vegan

I used a combination of cashews, frozen butternut squash, and silken tofu for the base. These ingredients combined together give the sauce an incredibly thick and creamy texture. It’s like golden nacho silk on your tongue.

Then we have chipotle peppers for a smoked spicy flavor, salsa for extra zestiness, and nutritional yeast for a touch of cheeziness.

Don’t be afraid of silken tofu. I mean, it’s okay to be a little afraid, but it’ll be all good once it’s blended up in this sauce. I only use silken tofu in sauces or other applications where it’s fully blended. It’s a little too silky (pun not intended!) in the texture department to be used for anything else.

The Best + Easiest Vegan Queso | edibleperspective.com #vegan

I made two versions of this sauce and the 2nd was by far the winner. I used less tofu, more squash, and added the cashews. Total win! Also, in the notes section I talk about a quick tip to soften cashews if you forget to soak them before making this recipe. Don’t miss it!

And in case you’re not only freaked out by the tofu but also using butternut squash in queso dip, rest assured, this does not taste the least bit squashy.

Now that I’ve calmed all your fears about this vegan queso it’s time you get to making it.

The Best + Easiest Vegan Queso | edibleperspective.com #vegan

Print Recipe!

use of butternut squash inspired by: The First Mess (and daaang does her sauce look amaze)

Easy Vegan Queso

gluten-free, vegan // yields ~1 1/2 cups

• 4 cups frozen butternut squash
• 1/2 cup raw cashews (soaked for at least 4 hours, then rinsed + drained)
• 4oz firm silken tofu (1/3 of a typical 12oz block)
• 1/4 – 1/3 cup thick-style salsa
• 2 tablespoons nutritional yeast
• 1-2 gluten-free chipotle peppers in adobo sauce
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric (optional)

Preheat your oven to 400° F.

Place butternut squash on a baking sheet and toss with a drizzle of oil. Bake for 20-25 minutes, flipping once halfway through, until tender. Mash the squash and measure 1 cup.

Place 1 cup mashed squash, cashews, tofu, 1/4 cup salsa, 1 chipotle pepper, salt, and turmeric (if using) in your blender. Blend until fully smooth. Taste and add more salsa, another pepper, and more salt if desired.

If you blended the squash while it was still hot your queso should still be quite warm and perfect for serving. If your squash was roasted then cooled, place your blended queso into a saucepan and heat over med-low until warm. Stir frequently then serve.

Let fully cool before storing in an airtight container for 4-5 days. The queso thickens once cooled. Add a small amount of milk and blend to thin out again if needed. Warm as instructed above.

----

Notes:

-Be sure you’re using firm silken tofu. This is found in a cardboard box in the ethnic aisle of the grocery store by other Asian foods. It is not in the refrigerated section.

-If you’re in a time crunch and forgot to soak your cashews, you can actually steam them in a steamer like you would vegetables. I place them in my steamer basket with water below, then steam until tender, about 12-15 minutes.

-The chipotle pepper adds quite a bit of heat and a lot of flavor. If you can’t find them I recommend using a smoky hot sauce in its place.

-The turmeric imparts no flavor, just extra color.

-I didn’t try this with fresh butternut squash but am sure it would still work. You may need to add a bit more tofu and/or a small amount of milk to make it creamier. Frozen butternut squash has more water content and blends easier in this recipe. You can also use a scant 1 cup canned butternut squash puree, but the color may not be as bright.

The Best + Easiest Vegan Queso | edibleperspective.com #vegan

Super Bowl party recommended.

Ashley