Recipes Country Pâté Banh Mi Be the first to rate & review! Silken tofu blended with lemongrass and lime juice is a terrific dairy-free stand-in for mayonnaise in this riff on the Vietnamese banh mi sandwich. Adam Erace sometimes makes the sandwich with local scrapple (a hash of pork scraps and trimmings combined with cornmeal and shaped into a log or loaf). More Tasty Sandwiches By Adam Erace Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © David Malosh Total Time: 30 mins Yield: 4 Ingredients 2 ounces silken tofu 1 tablespoon Dijon mustard 2 tablespoons finely grated fresh lemongrass 1/2 teaspoon finely grated lime zest 1 tablespoon fresh lime juice 2 tablespoons vegetable oil Salt and freshly ground pepper 4 long soft hero rolls, split 1/2 pound country pâté, thinly sliced 1 bunch cilantro (6 ounces), thick stems discarded 1 cup shredded carrots 16 slices of pickled jalapeño Directions In a mini food processor, combine the tofu, mustard, lemongrass, lime zest, lime juice and oil and process until smooth. Season with salt and pepper. Spread the sauce on the cut sides of the rolls. Top with the pâté, cilantro, carrots and pickled jalapeños. Close the sandwiches, cut in half and serve. Suggested Pairing Refreshing sparkling wine: NV Dibon Cava Brut Reserve. Rate it Print