Makes 4 sandwiches

There are many reasons to love Terry Hope Romero. Her shiny black hair, her Ewok style, and her huge heart among them. But even if she were like, totally evil, I would still love her for this Scramble Tofu Bahn Mi! I mean, who else would think of that? And who else would execute it so perfectly? This is another recipe from her new book Vegan Eats World. Do yourself a favor and preorder this book. No food lover should be without it! OK, now I’ll let Terry take it away…

“This hearty bahn mi filling of golden scrambled tofu packed in a toasted baguette is too good to eat only for breakfasts, eat them up for casual weeknight meals too. You could always just use carrot and cilantro for garnish, but for really amazing sandwiches make the Daikon and Carrot Star Anise pickles!”

Notes

~ Making your own pickles might sounds like a P.I.T.A. but it’s actually quite simple and rewarding. Make the pickles on Saturday and have them ready and waiting for you at Sunday brunch.~ If star anise isn’t already a common ingredient for you, it’s best to purchase them from a bulkbin at a spice store (like Penzey’s), asian market or health food store. You can purchase only the four you need for the pickles! Once, when I only needed a few, they weren’t heavy enough to register on the scale and the cashier just gave them to me for free. Hee hee.

Ingredients

For the tofu:2 tablespoon vegetable oil 2 tablespoon vegetable oil 1/2 pound cremini mushrooms, cleaned and thinly sliced 3/4 cup thinly sliced shallots 4 scallions, white and green parts divided and sliced very thin 4 cloves garlic, peeled and mince 1 pound firm or extra firm tofu, drained 1/2 cup vegetable broth 3 tablespoons soy sauce (preferably Thai thin soy sauce ) or tamari 2 tablespoons lime juice 2 teaspoons ground coriander 1 teaspoon ground white pepper 1 teaspoon curry powder, any variety For assembling: 4 six to eight inch crusty sandwich rolls or sliced from 2 baguettes Vegan mayonnaise Cilantro springs Thin slices of ripe tomato Paper thin slices of red radish or matchsticks of daikon or jicama Asian garlic chili sauce (such as Sriracha or sambal oelek) For the pickles: 1/2 pound daikon radish (about one slender 10 inch radish) 1/4 pound carrots (about 2 large carrots) 6 large green jalapeño or serrano chilies, stems removed 1 cup rice vinegar 1/2 cup sugar 1/4 cup kosher salt 1 teaspoon whole peppercorns, black or mixed color 4 whole star anise

Directions