Tofu Bahn Mi with Almond Sriracha Aioli

SERVING SIZE:

1 (14-ounce) package extra firm tofu, drained and pressed in towels to remove liquid

1 tablespoon avocado oil

1 baguette, quartered and sliced in half

Cilantro

Pickled Veggies:

1 cup matchstick carrots

1 small cucumber, sliced into matchsticks

1 jalapeño, thinly sliced (deseed if heat sensitive)

1/2 cup white vinegar

1/2 cup rice vinegar

1/2 cup water

1 1/2 teaspoons sugar

2 teaspoons salt

Tofu Marinade:

1 tablespoon avocado oil

2 tablespoons coconut aminos

1 tablespoon JUSTIN’S^® Classic Almond Butter

Juice of 1 lime

1 garlic clove, minced

1/2 teaspoon minced ginger

Freshly ground black pepper

Almond-Sriracha Aioli:

3 tablespoons JUSTIN’S^® Classic Almond Butter

2 tablespoons sriracha

2 tablespoons avocado oil mayonnaise

1 tablespoon honey

2-3 tablespoons warm water

To make the pickled veggies, place the carrots, cucumbers, and jalapeños in a medium jar with the vinegars, water, sugar, and salt. Chill for at least an hour, and store in the fridge for up to a week.
Slice the tofu into 1/2-inch slices. In a small bowl, whisk together the avocado oil, coconut aminos, almond butter, lime juice, garlic, ginger, and pepper. Place the tofu in a shallow pan and pour the marinade on top. Flip the tofu to fully, and marinate for 30 minutes.
In a nonstick skillet or grill pan over medium-high heat, heat 1 tablespoon of avocado oil. Place the tofu slices in the pan in an even layer. Cook 3-4 minutes per side, or until golden brown and slightly crispy around the edges.
To make the almond-sriracha aioli, whisk together all ingredients in a small bowl, adding just enough warm water to create a drizzly sauce.
To assemble the bahn mi, spread the almond-sriracha aioli on the base of one slice of the baguette. Top with 2 slices of tofu, pickled veggies, cilantro, and an extra drizzle of aioli, as desired. Repeat with remaining bread. Serve immediately.