Dr. Padma Garvey

The plant-based Doctor Mom 

Finely shred small head of red cabbage, one large carrot, one cucumber, and one small red onion, and  1/4 cup of fresh chopped cilantro, and mix with 1/2 cup of rice wine vinegar, one teaspoon of salt, one tablespoon of agave nectar, and store in refrigerator.

Traditional bahn mi sandwiches are made with a French baguette.  Now this is not whole grain, so if you want to add value to your food you could use a whole grain baguette, one that has a really crispy crust or a good whole wheat Kaiser roll.

Cut the baguette in half to build your sandwich.
Add a layer of tofu
Add heaping mound of cabbage mixture

You could also add cucumber slices, 

Add sriracha sauce or peanut dipping sauce (See my tofu satay recipe)

Vietnamese Bahn Mi Sandwich

During our recent college tour, we had lunch at a local restaurant catering to the college students.  I had their Vietnamese Bahn Mi sandwich which was fantastic.  It is another great option when thinking about what to pack for lunch. You could prepare the tofu, the sauce, and the vegetables on the weekend, so that assembling your sandwich in the morning would be quick.  It is also a great option for your next barbeque.

If you like your tofu firm, freeze a block ahead of time. Defrost a packet of tofu and press out as much water as possible. But you can also skip the freezing step and simply wrap a block of tofu in a towel for one hour to absorb the water.  Cut the tofu into pieces about the size of a pack of cards.  Blend 1/2 cup of shredded, unsweetened coconut two cups of coconut water, and  with three cloves of garlic, one inch of ginger,  two tablespoons of miso paste,  and one teaspoon of turmeric powder.  Marinate the tofu in the coconut mixture for one hour.  Remove the tofu from the marinade, and bake in oven at 350 degrees.  Watch the tofu closely because ovens vary and you want the tofu to brown nicely but you don't want it to burn.  After the tofu has browned nicely, remove, let cool, and store in refrigerator.