Things in my life have been more than crazy lately (more on that another day). In the past I’ve done meal delivery services of every size shape and form but have never been particularly happy about them. Cooking the meals often felt more like a burden than an easy fix. About a month ago, I got an email with an offer from Marley Spoon so decided to give it a shot.

I’m now officially an addict. My husband and I pick 2-3 recipes each week and on those nights, I’m always excited to cook because I’m 100% sure that whatever I make will be delicious. My husband, a very picky eater, also loves the food and basically thinks I’m a gourmet chef even though all I do is follow the simple instructions.

I love this service because they use better meat and produce (organic when possible) and I’m never sketched out about where any of the ingredients come from, which was a huge problem when I used other services. Their Culinary Director is the former Editorial Director of Food & Entertaining at Martha Stewart Living and she is brilliant at adapting tried and true recipes with fresh, unique ingredients into 25-minute meals.

One of our recent recipes was so good that I ended up going out to buy all of the ingredients to make it again! These tofu bahn mi sandwiches are so easy and restaurant-like good. Anel swore he would “never” eat anything with tofu but he couldn’t stop with these. Scroll down for the full recipe.

If you’re interested in Marley Spoon, use code LS2015 for 30% off your first time order. Also I hate that I have to say this but this post is not sponsored, I just really love the service and asked them for a discount for you guys!

Original recipe via Marley Spoon.

Ingredients:

• 14 oz package extra-firm tofu
• 1 clove garlic
• 2 tablespoons tamari (or soy sauce)
• 1 carrot
• 1 Persian cucumber (or regular)
• ½ cup rice wine vinegar
• 3 ciabatta rolls
• 2 tblspn mayonnaise
• 1 tspn sriracha
• fresh mint sprigs
• fresh cilantro sprigs
• salt
• sugar
• olive oil
• black pepper

Directions:

1. Prep tofu: Drain tofu and slice crosswise into 6, ½-¾ inch thick slices. Place slices on paper towels, cover with paper towels and press gently to remove excess moisture.

2. Marinate tofu: Peel and finely chop garlic. Place in a baking dish with 1 tablespoon olive oil, soy sauce, and a few grinds of pepper. Add tofu slices and flip over so they are fully coated. Let the tofu marinate for at least 15 minutes.

3. Pickle vegetables: Peel carrot and cut into thin matchsticks. Cut cucumber into thin matchsticks. Combine rice wine vinegar, ½ teaspoon salt and 1 teaspoon sugar in a bowl. Add carrot and cucumber and toss to combine.

4. Cook tofu: Heat 2 teaspoons oil in a large nonstick skillet over medium-high. Remove tofu from marinade (reserve marinade) and add to skillet. Cook until golden brown and caramelized, about 3 minutes. Flip slices over and cook for 3 minutes. Scrape in marinade; remove from heat.

5. Toast rolls: Preheat broiler with rack 4 inches from heat source. Cut rolls in half through the middle and open on a rimmed baking sheet. Broil until toasted, about 1 minute.

6. Make sriracha mayo: Combine mayonnaise and sriracha. Spread on bottom halves of buns. Remove mint leaves from stems; cut ends off cilantro stems. Add tofu slices to buns. Remove pickled vegetables from vinegar and spread on top. Drizzle pickling vinegar and add herbs. Place top bun. Enjoy!

If you like this recipe, check out more at Marley Spoon, and use code LS2015 for 30% off your first time order!