Description
Easy Vegan Banh Mi with flavorful packed with protein tofu, and fresh pickled carrots and daikon! A healthier plant-based option.
Ingredients
Scale
Tofu:
- 1 (8oz) Hodo All-Day Egg Scramble
- 2 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp sesame oil
- 1 tbsp lime juice
- Neutral oil for cooking
Pickled carrots and daikon:
- 1/2 cup white vinegar
- 1/2 cup hot water
- 1/2 tsp salt
- 1 tbsp granulated sugar
- 1 cup carrot, shredded
- 1 cup daikon, shredded
Sriracha Aioli:
- 1 cup vegan mayo
- 2 tbsp sriracha
Assembly:
- 2 large baguettes, toasted
- 2 tbsp sriracha aioli
- 1 cucumber, sliced
- 1/2 cup fresh cilantro
- 1 small jalapeño, thinly sliced (optional)
- pickled carrots and daikon
Instructions
How to make pickled carrots and daikon:
- To a glass jar, add vinegar, hot water, salt, and sugar stirring to dissolve salt and sugar.
- Then add carrot and radish, stir to coat, and push down to submerge. Cover and place in the refrigerator to chill, where they will pickle until the sandwich is ready.
- The pickled carrots can be made ahead of time and stored for up to 2 weeks.
How to make tofu:
- In a small bowl, add tamari, maple syrup, sesame oil, lime juice, and whisk. Then add the scramble and toss to combine.
- To a large on medium-high heat, add the oil and cook the scramble for 3-5 minutes, or until golden.
Sriracha Aioli:
- Whisk together all the ingredients in a bowl.
- Serve at room temperature.
Assembly:
- Spread aioli inside each half of the toasted baguette. Layer on the tofu scramble, pickled carrots, daikon, cucumber, cilantro and jalapeño.
- Enjoy! Best when fresh, though ingredients can be prepared beforehand and stored in the fridge.