It’s Vietnamese theme today and what better way than to enjoy with a banh mi sandwich!
*When creating this recipe I went a little creative and covered the tofu in duo colored sesame seed coating for extra color and texture, but obviously this is totally optional.
Tip: make the pickled daikon slaw recipe a few hours to a day in advance, to better marinate. You can always use the extras throughout the week!
- Organic Whole Wheat hot dog buns (from Whole Foods)
- Sliced fried tofu, firm*
- quick pickled daikon “slaw” *
- sunflower seed “pate” *
- mandolined cucumbers
- vegan mayo
- few sliced jalapenos
* To prepare Tofu
1 clove garlic, minced
1 ½ tbsp liquid amino ( or soy sauce)
¼ tsp ginger, minced
duo colored sesame seeds, optional
Make sure you drain all the water with a paper towel to achieve a crispy coating. Mix all ingredients together and dip sliced tofu in the marinade. Fry tofu on medium high until light golden brown. Set aside.
*To prepare Pate:
¼ cup raw sunflower seeds
1 ½ tbsp tahini, add more as needed
3-4 tbsp water, more as needed
juice of half a lemon
pinch of salt
In a food processor, combine all components until sunflower seeds are somewhat grounded. Add more water if the mixture is too dry.
*To prepare pickled daikon “slaw”
1/4 cup vinegar (I used apple cider)
1 cup water
a drizzle of agave
1 cup carrots and daikon radish, julienned
In a medium bowl whisk together all ingredients. Toss in shredded daikon and carrots and refrigerate.
1.) Preheat oven to 350 degrees. Toast buns open faced for 5-6 minutes or until lightly toasted.
2.) Smear pate on one side of the bun and vegan mayo on the opposite side.
3.) Lay tofu, cucumber, pickled daikon, jalapenos, and top with a few cilantro pieces