Vegan Tofu Banh Mi Recipe- peta website

3 Tbsp. fresh lime juice 

3 Tbsp. rice vinegar
3 carrots, shredded 
1/3 cup + 1 Tbsp. brown sugar 
1 Tbsp. canola oil 
3 Tbsp. soy sauce 
1 medium yellow onion, thinly sliced 
1 14-oz. pkg. firm tofu, drained and cut into 1-inch squares
1/2 tsp. salt
1/3 cup vegan mayonnaise (try Vegenaise)
Sriracha sauce, to taste
1 large baguette, cut into 4 pieces, then halved
1/2 cucumber, cut lengthwise into 2-inch strips
Fresh jalapeño slices, to taste (optional)
1 cup chopped fresh cilantro 

• Stir the lime juice, rice vinegar, carrots, and 1/3 cup of the brown sugar together in a large bowl. Cover and refrigerate while you prepare the other ingredients. Heat the oil, soy sauce, and remaining brown sugar in a large nonstick skillet over medium heat. When the oil is hot, add the onion and cook until golden brown.
• Season the tofu with the salt. Add to the onion and oil mixture and cook until browned, about 2 to 3 minutes per side.
• Remove the carrot mixture from the refrigerator and drain.
• Spread the vegan mayonnaise and Sriracha sauce onto the baguette slices, then place the carrot mixture, cucumber strips, tofu mixture, jalapeño slices, and cilantro in between.
• Serve and enjoy!

Makes 4 servings