VEGAN BANH MI (BAKED TOFU SANDWICH WITH HOMEADE PICKLED VEGETABLES) WITH CHEF CHRISTINA MARTIN

Christina Martin is a chef specializing in plant based whole foods, a high school culinary arts teacher, and segment producer on Small Bites Radio Show. After graduating with a BS in Business Administration from Rowan University, and working in the accounting field, Christina embraced a career change and went to culinary school. A graduate of Atlantic Cape Academy of Culinary Arts, she has worked in many kitchens of Philadelphia restaurants including Vedge.

Christina was also featured in an article and on the cover of Independent Restaurateur magazine. Chef Christina seeks to share her love for cooking through educating with a focus on teaching the basics of healthy, local, and sustainable plant-based cooking. Christina recently started a plantbasedchat on Twitter which is weekly on Thursday’s at 8:30pm ET.

Follow Christina on social media: Instagram ChefChristina. Twitter ChefChrisitnam and Plantbasedchat. Facebook ChefChristina

Plant based vegan lunch: baked tofu with pickled veg sandwich which is a vegetarian form of a banh mi. Great way to use veggies from the garden and make a lunch that is perfect for on the go.

Pickled Vegetable

Ingredients:

3 cups water

2 cup apple cider vinegar: reduced to 1 cup or 3 Tablespoons organic sugar

1 Tablespoon salt

4 cloves garlic

Spices:

1 Tablespoon mustard seeds

1 Tablespoon juniper berries

1 teaspoon black peppercorns

Fresh herbs:

1 bunch fresh dill

4-5 Kirby cucumbers sliced 🥒, for sandwich combination of veggie: cucumbers, carrots, jalapeños

For Sandwich:

Tofu

Fresh Cilantro

Greens: arugula

Pickled veggie

Baguette

Procedure:

If not using sugar we will first reduce the apple cider vinegar by cooking it to reduce and bring out sweetness. Then add to the reduction the water, salt, garlic and bring to boil, add spices: mustard seed, juniper berries, black peppercorns. Stir until salt is dissolved. Allow to cool.

Add sliced veggies to glass jar(s), add herbs like dill so that jar(s) are full and then pour cooled liquid over veggies. Seal with a lid.

Store in fridge for up to a week.

Baked Tofu: Slice tofu into thin slices and brush with a no salt soy sauce. Bake in oven at 350 about 20 minutes flipping half way until golden brown. (This step could also be done in an air fryer)

To assemble the sandwich: Choose a whole grain bread such as a baguette. Add baked tofu slices, pickled veggies and top with fresh cilantro and even some fresh greens like arugula.

Christina Martin
CookingtoNourish.com

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