Ingredients
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For the Crispy Tofu:
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1 block (14 oz) extra-firm tofu, sliced into 1/2-inch thick pieces
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2 tablespoons soy sauce or tamari
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1 tablespoon rice vinegar
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1 tablespoon maple syrup or agave nectar
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1 clove garlic, minced
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1 teaspoon grated fresh ginger
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1/2 teaspoon sesame oil
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1 Cooking oil for frying
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For the Pickled Vegetables:
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1/2 cup carrot, julienned
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1/2 cup daikon radish, julienned
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1/4 cup rice vinegar
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1 tablespoon sugar
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1/2 teaspoon salt
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For the Vegan Sriracha Mayo:
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1/2 cup vegan mayo
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1 -2 tablespoons sriracha sauce (adjust to taste)
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1 teaspoon soy sauce or tamari
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For Assembly:
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1 Baguette or bread of your choice (choose gluten-free if needed)
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1 Fresh cilantro leaves
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1 Fresh mint leaves
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1 Sliced cucumber
Directions
Customize your Banh Mi sandwich with extra toppings like jalapeño slices or sliced bell peppers for added flavor and crunch. Enjoy the bold and refreshing taste of Vietnam for breakfast!
Steps
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1
Done
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For the Crispy Tofu: |
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2
Done
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In a bowl, whisk together soy sauce or tamari, rice vinegar, maple syrup or agave nectar, minced garlic, grated ginger, and sesame oil. |
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3
Done
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Place the tofu slices in a shallow dish and pour the marinade over them. Let the tofu marinate for at least 15-30 minutes. |
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4
Done
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Heat a skillet or frying pan over medium-high heat and add a bit of cooking oil. |
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5
Done
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Remove the tofu from the marinade and fry the tofu slices until they are crispy and golden brown on both sides, about 3-4 minutes per side. Remove from the pan and set aside. |
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6
Done
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For the Pickled Vegetables: |
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7
Done
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In a bowl, combine julienned carrot and daikon radish. |
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8
Done
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In a small saucepan, heat rice vinegar, sugar, and salt until the sugar and salt are dissolved. Pour this mixture over the vegetables. |
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9
Done
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Let the pickled vegetables sit for at least 15 minutes before using. |
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10
Done
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For the Vegan Sriracha Mayo: |
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11
Done
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In a small bowl, mix together vegan mayo, sriracha sauce, and soy sauce or tamari. Adjust the sriracha sauce to your desired level of spiciness. |
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12
Done
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For Assembly: |
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13
Done
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Slice the baguette or bread into individual sandwich-sized pieces. |
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14
Done
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Spread a generous layer of the vegan sriracha mayo on both sides of the bread. |
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15
Done
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Layer with crispy tofu, pickled vegetables, fresh cilantro leaves, fresh mint leaves, and sliced cucumber. |
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16
Done
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Close the sandwich and serve your Vegan Vietnamese-Inspired Banh Mi Breakfast Sandwich fresh and flavorful! |
