Based mostly on the serious eats recipe. We added siracha to the Mayo, and smashed avacado to the toasted bun.
I also don’t think the marinade needs to go on the tofu much before grilling. Just a quick rub to get the color for grilling. Then I spread a layer of the marinade on the bun.
Portland pub bun. Game changer.
looks awesome! I have this broth powder I got at the asian mart that’s basically lazy person vegan pho broth, it has salt msg and all the pho spices. anyway I have rubbed and baked tofu in that and used it in “banh mi” style sandwiches and sliders and its really great. pickled veg, cilantro vegan mayo and the tofu. I remember this youtuber the viet vegan was experimenting with making a paté like commonly found on trad banh mi using sunflowers and I think that would be cool to try. I really want to try getting good at making the french rolls too
Making the bread is the grail, but every time I do it it doesn’t quite turn out right. It’s good that first day, but it always gets too tough by the second or third day.
I’ll have to try some of that instant broth. Ever since discovering the roasted garlic better than bullion, I don’t use anything else for broth. But I’m in the camp that can never get enough garlic.