Method

To prepare sweet pickled carrots & capsicum: In a large bowl, add carrots and red capsicum. Sprinkle with 2 tsp of vegan sugar and 2 tsp of salt. Toss, using your hands or a wooden utensil until the carrots and capsicum are well-coated and softened. Try to bend a piece of carrot and if it doesn’t break, it’s ready. Rinse the vegetables in a colander under cold water and drain completely. In a new large bowl, dissolve ½ cup of vegan sugar, white vinegar and warm water until sugar dissolves. Set aside. Add the carrots and capsicum to a mason/canning jar (Ball Mason Jars Wide-Mouth Can or Freeze – 12pk) and top with the vinegar-sugar-warm water pickling liquid. Seal and refrigerate for 2-3 hours or overnight.

To prepare vegan teriyaki sauce: In a small saucepan, add soy sauce, mirin and vegan sugar. Simmer over low heat, stirring with a wooden spoon, until the sugar dissolves. In a small bowl, combine 1 tbsp of potato starch and 4 tbsp of cold water. Increase the heat to medium. As the sauce starts to bubble, add the starch mixture and whisk until it thickens. Once the sauce begins to thicken, remove from heat and let cool.

To prepare teriyaki tofu: Lay tofu slices side-by-side in a large flat pan. Spread the teriyaki sauce over and under the tofu slices. Cover and marinate for 2-3 hours. Preheat the oven to 375°F. Spray the Silpat with cooking oil. Lay marinated tofu slices side-by-side on Silpat. Bake 20-30 minutes on one side, flip the tofu and bake for another 20-30 minutes.

To prepare your bánh mì: Slice the baguette down one side but do not cut all the way through. If the bread is especially doughy inside, remove a small amount of the interior so that the filling can easily fit inside the baguette. Spread your vegan mayo on both sides and layer your vegetables and teriyaki tofu. Finish with jalapeños for a bit of added heat and enjoy!