Tofu Banh Mi

Serving Size 4

Prep Time 20 mins

Cook Time 20 mins

Difficulty Medium

Ingredients

  • French baguette 
  • 1 package Nasoya Extra Firm Tofu
  • 2 tbsp soy sauce
  • 1 tbsp olive oil 
  • Juice of ½ lime and zest
  • 1 garlic clove 
  • ½ tsp minced ginger 
  • Black pepper 
  • 2 small carrots, sliced into matchsticks 
  • ½ small cucumber, sliced into matchsticks
  • ½ jalapeno, sliced
  • 1 small daikon, sliced into matchsticks 
  • White wine vinegar 
  • Rice vinegar
  • Pinch of Salt 
  • Pinch of Sugar
  • Vegan mayo 
  • Cilantro

 

Protein per serving in full recipe: 24.125 g

Preparation

  1. Place daikon, carrots, cucumbers, and jalapenos in a medium jar with the white wine vinegar, rice vinegar, sugar, and salt. If the liquids don’t cover the veggies, add 2 tbsp water and more vinegar. Let chill for an hour
  2. Drain and blot tofu. Cut into ½ inch slices.
  3. Combine olive oil, soy sauce, lime juice, garlic, ginger, and pepper.
  4. Place the tofu in a shallow pan and pour marinade on top. Flip the tofu to fully coat it, adding more soy sauce if needed. Let sit for 15 minutes
  5. Heat a pan and add a drizzle of oil. Place tofu in pan and let cook for a few minutes per side until golden brown and caramelized.
  6. Assemble sandwiches. Baguette, mayo, tofu slices, pickled veggies, cilantro.

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