Ingredients
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For the Marinated Tofu:
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1 block (14 oz) extra-firm tofu, sliced into thin rectangles
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2 tbsp soy sauce (or tamari for gluten-free)
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1 tbsp rice vinegar
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1 tbsp maple syrup (or agave nectar)
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1 tsp sesame oil
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1 clove garlic, minced
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1/2 tsp ground ginger
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1/4 tsp sriracha sauce (adjust to your spice preference)
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For the Sriracha Mayo:
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1/4 cup vegan mayonnaise
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1 -2 tsp sriracha sauce (adjust to your spice preference)
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1 tsp lime juice
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For Assembling the Sandwich:
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4 small baguette or French rolls (gluten-free if needed)
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1 cup shredded carrots
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1 cucumber, thinly sliced
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1/2 cup fresh cilantro leaves
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1/4 cup fresh mint leaves
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1/4 cup fresh basil leaves
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1 Lime wedges for garnish
Directions
For Assembling the Sandwich:
Preheat a grill or grill pan over medium-high heat. Grill the marinated tofu slices for 2-3 minutes on each side, or until they have grill marks and are heated through.
In a small bowl, mix together vegan mayonnaise, sriracha sauce, and lime juice to make the Sriracha mayo.
Slice the baguettes or French rolls in half lengthwise, and lightly toast them on the grill.
Spread a generous amount of Sriracha mayo on the bottom half of each roll.
Layer the grilled tofu slices, shredded carrots, cucumber slices, fresh cilantro, mint leaves, and basil leaves on top of the mayo.
Squeeze a lime wedge over each sandwich for added zing.
Top with the other half of the roll to assemble the sandwich.
Customize your Banh Mi breakfast sandwich with extra toppings like pickled daikon radish or jalapeño slices for a spicy kick. Enjoy this delicious and satisfying Vietnamese-inspired breakfast!
Steps
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1
Done
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For the Marinated Tofu: |
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2
Done
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In a shallow dish, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, minced garlic, ground ginger, and sriracha sauce. |
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3
Done
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Place the tofu slices in the marinade, ensuring they are well coated. Let them marinate for at least 15-30 minutes. |
