James made me a simple Bahn Mi sandwich on Saturday and it reminded me how much I used to LOVE Vietnamese subs. When he made me the sandwich, he marinated some firm tofu in soy sauce and fried it. When I made us sandwiches today, I decided that I would use smoked tofu instead of marinating and cooking tofu, in order to save a little time by eliminating a couple of steps. This sandwich makes for a great lunch, balancing indulgence from the bread and smoked tofu, with some hearty nutrition from the cucumber, kale and basil, and by getting in some gut-healthy probiotics from the kimchi.
- 1 tbsp neutral cooking oil
- Approx 15 Shiitake mushrooms sliced (about 1 cup)
- 1 tsp salt
- 1/2 package smoked tofu cut into thin slices
- 1/4 Field Cucumber thinly sliced
- 3 – 4 kale leaves shredded
- 4 fresh basil leaves finely chopped
- 2 tbsp of Kimchi
- 4 buns (we used Slider buns, however you could you use a baguette instead)
- Heat frying pan with a little bit of oil and add the mushrooms to the pan once it is hot.
- Add salt to the mushrooms, cover the pan, and let the mushrooms cook over medium heat for 2 – 5 minutes, stirring occasionally.
- While the mushrooms are cooking you can prepare the sandwich toppings.
- Cut the smoked tofu, and cucumber into the thin slices.
- Wash and roughly shred or chop the kale.
- Finely chop the basil
- Spread veganaise onto both sides of the buns
- Add a small handful of kale onto the bottom bun
- Add 3 – 4 slices of cucumber on top of the kale
- Stack 2 – 3 slices of smoked tofu on top of the cucumber
- Add some cooked shiitake mushrooms
- Top with basil and a fork full of kimchi