Tofu Banh Mi Bowls
Gluten-Free, Vegan // Makes 2 Servings
I have been loving these savory vegan banh mi bowls! They make for a perfect meal any night of the week and can be prepared in under 30 minutes. Loaded with fresh veggies and tasty tofu, this recipe is a great addition to your weekly dinner menu!
Prep time: 15 min
Cook time: 10 min
INGREDIENTS
Pickled Veggies
1 large carrot
2 persian cucumbers
2 radishes
1/2 jalapeno
2 Tbsp rice vinegar
1/2 cup water
1 Tbsp maple syrup
1 tsp salt
Tofu
1 block tofu, pressed and sliced
1/4 cup soy sauce
2 Tbsp sesame oil
2 Tbsp maple syrup
2 Tbsp vinegar
2 tsp sriracha
2 Tbsp minced garlic
Sauce
3 Tbsp plant based mayo
1/2 Tbsp sriracha
1/2 Tbsp hoisin
2-3 Tbsp water
Bowl
2 cups cooked quinoa
1 cup fresh cilantro
Sesame seeds
DIRECTIONS
1. Start by making the pickled ingredients. Cut the carrots and cucumber julienne style, slice the radish and jalapeno.
2. Add the veggies to a bowl with the vinegar, water, maple syrup and salt. Cover and let sit for 1 hour.
3. Add the tofu to a shallow dish. In a bowl, stir together the soy sauce, sesame oil, maple syrup, vinegar, sriracha and minced garlic and then pour over the tofu. Cover and let marinate for 1 hour.
4. Heat a non-stick pan with oil and cook each side of the tofu for 5-7 minutes and golden brown.
5. Stir together the sauce ingredients.
6. To assemble the bowls, add 1 cup of quinoa to a serving dish and top with pickled veggies, tofu slices, fresh cilantro and sesame seeds.
Related Posts
Live Purely with Hilary Sheinbaum
Why Going Dry May Be Your Superpower and Tips for A (Very Fun) Non-Alcoholic Lifestyle
Read more
Breakfast Quesadilla
Start your day with a savory twist thanks to this delicious Breakfast Quesadilla.
Read more