This vegan gluten-free Tofu Banh Mi sandwich is packed with flavour and topped with keto-friendly pickled daikon, cucumber, fresh jalapeño and cilantro. This recipe is great for meal prep—you can make the tofu and pickled veg ahead of time, making it a great meal prep option. This filling and flavourful sandwich is packed with plant-based protein and fibre to keep you energized for hours. In just a few steps, you can seriously upgrade your usual lunchtime sandwich all week long.
Ingredients for Marinated Tofu:
8 ounces extra firm tofu, drained and pressed
1/4 cup soy sauce
1/4 cup rice vinegar
2 tsp freshly grated ginger
1/4 cup maple syrup
1 tbsp sesame oil
Ingredients for Bánh Mî sauce":
1/2 cup vegan mayonnaise
2 tsp hoisin sauce
1 tsp soy sauce
1 tsp maple syrup
1 tsp Sriracha
Pickled Vegetables
1/3 large carrot, cut into matchsticks
1/2 small cucumber, cut into matchsticks
1/2 jalapeño, seeded and cut into thin rings
1/4 cup rice vinegar
1 tsp granulated sugar
1/2 tsp salt
Optional:
cilantro for garnish
Instructions:
Combine all the ingredients for the tofu marinade EXPECT the cooking oil in a large, shallow dish.
Slice the tofu into (4) ¼" slices and place in the marinade so that tofu is completely submerged. Marinate for at least 1 hour.
Combine the ingredients for the pickled vegetables in a small bowl. Cover and refrigerate until ready to use.
In a small bowl, whisk together the ingredients for the Creamy Banh Mi Sauce. Refrigerate until ready to use.
Once tofu is marinated, heat oil in a large skillet over medium heat. Once the oil is hot, add the tofu and cook for 5 minutes per side, until the tofu is dark and crispy.
Generously spread the creamy Banh Mi sauce over both sides of the Carbonaut hot dog bun. Add cooked tofu and a small handful of pickled carrots and cucumber. Top with fresh cilantro and jalapeño and serve immediately.
This recipe was sourced from carbonaut.ca
