Vegan Breakfast Banh Mi Recipe
Scrambled tofu topped with house carrot-daikon pickle, fresh jalapeño and cilantro from Arkansas Natural Produce (Malvern, AR), house garlic mayo, hoison, and sriracha. Served with toasted baguette slices and small side salad
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Ingredients
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Tofu Scramble
Pickled Vegetables
Sauces
Other Ingredients
Method
Tofu Scramble
- 1
Prepare Tofu
Drain and press the firm tofu to remove excess moisture. Crumble the tofu into small pieces using your hands or a fork.
- 2
Cook Tofu
In a non-stick skillet, heat olive oil over medium heat. Add the crumbled tofu, turmeric, nutritional yeast, salt, and black pepper. Stir well to combine.
- 3
Add Green Onions
Chop the green onions and add them to the skillet. Cook for about 5-7 minutes, stirring occasionally, until heated through and slightly golden.
Pickled Vegetables
Sauces
- 7
Make Garlic Mayo
In a small bowl, mix together vegan mayo and garlic powder until well combined.
Assembly
- 8
- 9
- 10
Serve with Side Salad
Serve the assembled banh mi with a small side salad of mixed greens dressed with your choice of vinaigrette.
