Ingredients
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For the Tofu:
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Extra firm tofu (about 1 block), drained and pressed
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2 tsp apple cider vinegar
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1/4 cup warm water
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1 tbsp maple syrup
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1 tsp nutritional yeast
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1 tsp white miso paste
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1 tsp chili garlic sauce
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For the Pickled Carrots and Daikon Radish:
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1 large carrot, thinly sliced
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1 daikon radish, peeled and thinly sliced
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1/2 small red cabbage, thinly sliced
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1/4 cup filtered water
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2 tbsp rice vinegar
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1 tbsp sugar
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1 tsp salt
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1/2 tsp ground black pepper
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For the Sriracha Mayonnaise:
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1 avocado, halved and pitted
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1 tbsp lemon juice
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1 clove garlic, minced
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1/4 cup mayonnaise
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1 tbsp sriracha
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For the Sesame Ginger Sauce:
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1/2 cup unsweetened almond milk
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2 tbsp unsweetened natural peanut butter
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1 tbsp fresh ginger, grated
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1 tsp rice wine vinegar
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1/2 tsp honey
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1 tsp soy sauce
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1/2 tsp cornstarch
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For the Jasmine Rice:
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1/2 cup jasmine rice
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1 cup vegetable broth
Directions
Sub_Title: A Delicious and Versatile Twist on the Classic Vietnamese Sandwich!
Description: This vegan banh mi bowl is perfect for lunch or dinner. It’s kid-friendly, gluten-free, high fiber, raw, vegan, whole foods plant based, spicy, and delicious!
Ingredients:
For the Tofu:
– Extra firm tofu (about 1 block), drained and pressed
– 2 tsp apple cider vinegar
– 1/4 cup warm water
– 1 tbsp maple syrup
– 1 tsp nutritional yeast
– 1 tsp white miso paste
– 1 tsp chili garlic sauce
For the Pickled Carrots and Daikon Radish:
– 1 large carrot, thinly sliced
– 1 daikon radish, peeled and thinly sliced
– 1/2 small red cabbage, thinly sliced
– 1/4 cup filtered water
– 2 tbsp rice vinegar
– 1 tbsp sugar
– 1 tsp salt
– 1/2 tsp ground black pepper
For the Sriracha Mayonnaise:
– 1 avocado, halved and pitted
– 1 tbsp lemon juice
– 1 clove garlic, minced
– 1/4 cup mayonnaise
– 1 tbsp sriracha
For the Sesame Ginger Sauce:
– 1/2 cup unsweetened almond milk
– 2 tbsp unsweetened natural peanut butter
– 1 tbsp fresh ginger, grated
– 1 tsp rice wine vinegar
– 1/2 tsp honey
– 1 tsp soy sauce
– 1/2 tsp cornstarch
For the Jasmine Rice:
– 1/2 cup jasmine rice
– 1 cup vegetable broth
Instructions:
1. Make the Tofu: In a blender, combine all the ingredients for the tofu marinade and puree until smooth. Place the extra-firm tofu in a ziplock bag and pour in the marinade. Seal the bag and massage the mixture onto both sides of the tofu. Set aside for at least 15 minutes.
2. Prepare the Pickles: In a medium bowl, whisk together the water, rice vinegar, sugar, salt, pepper, and garlic. Add the carrots, daikon, and cabbage. Cover and refrigerate for at least 30 minutes before using.
3. Assemble the Toppings: Preheat your oven to 400°F. For the sriracha mayo, place all the ingredients in a blender and process until smooth. Transfer to a small bowl and set aside. For the sesame ginger sauce, whisk together all the ingredients in a small bowl until well combined. For the jasmine rice, rinse the rice thoroughly and place in a medium pot. Pour in the vegetable broth and bring to a boil over high heat. Reduce the heat to low, cover, and cook for about 15 minutes or until tender. Remove from heat and let sit for 5 minutes. Fluff the rice with a fork and transfer to a serving bowl.
4. Cook the Tofu: Line a baking sheet with parchment paper and spread out the marinated tofu evenly. Bake for about 15-20 minutes or until golden brown and crispy. Cool slightly and slice into strips.
5. Build Your Bowl: Divide the cooked jasmine rice among four bowls. Top each bowl with 1/4 cup pickled carrots and daikon, 1/4 cup slaw, 1/4 cup sriracha mayo, and 1/4 cup sesame ginger sauce. Arrange the crispy tofu strips on top and serve immediately.
Difficulty Level: Easy
Nutrition Facts
Steps
|
1
Done
|
Make the Tofu: In a blender, combine all the ingredients for the tofu marinade and puree until smooth. Place the extra-firm tofu in a ziplock bag and pour in the marinade. Seal the bag and massage the mixture onto both sides of the tofu. Set aside for at least 15 minutes. |
|
2
Done
|
Prepare the Pickles: In a medium bowl, whisk together the water, rice vinegar, sugar, salt, pepper, and garlic. Add the carrots, daikon, and cabbage. Cover and refrigerate for at least 30 minutes before using. |
|
3
Done
|
Assemble the Toppings: Preheat your oven to 400°F. For the sriracha mayo, place all the ingredients in a blender and process until smooth. Transfer to a small bowl and set aside. For the sesame ginger sauce, whisk together all the ingredients in a small bowl until well combined. For the jasmine rice, rinse the rice thoroughly and place in a medium pot. Pour in the vegetable broth and bring to a boil over high heat. Reduce the heat to low, cover, and cook for about 15 minutes or until tender. Remove from heat and let sit for 5 minutes. Fluff the rice with a fork and transfer to a serving bowl. |
|
4
Done
|
Cook the Tofu: Line a baking sheet with parchment paper and spread out the marinated tofu evenly. Bake for about 15-20 minutes or until golden brown and crispy. Cool slightly and slice into strips. |
|
5
Done
|
Build Your Bowl: Divide the cooked jasmine rice among four bowls. Top each bowl with 1/4 cup pickled carrots and daikon, 1/4 cup slaw, 1/4 cup sriracha mayo, and 1/4 cup sesame ginger sauce. Arrange the crispy tofu strips on top and serve immediately. |
