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Banh Mi Sandwiches with Teriyaki Tofu & Quick Pickled Vegetables
2 or 4 Serving Dinner

Banh Mi Sandwiches

with Teriyaki Tofu & Quick Pickled Vegetables

Tags: High-Protein, <600 Calories, Nut-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
590
FAT
23g
CARBOHYDRATES
76g
PROTEIN
27g

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INGREDIENTS

  1. 1 cucumber
  2. 1 jalapeño
  3. 2 carrots
  4. 7 oz Wildwood® Organic SprouTofu® Baked Teriyaki Tofu
  5. ¼ oz fresh cilantro
  6. ¼ oz fresh mint
  7. ¼ cup apple cider vinegar
  8. 1 tsp turbinado sugar
  9. 2 ciabatta bread
  10. 3 tbsp Follow Your Heart® Soy-Free Vegenaise
  11. 1 tbsp Roland Sriracha
  12. vegetable oil*
  13. *Not included
  14. For full ingredient list, see nutrition
Allergens: soy, wheat
Tools: Large nonstick skillet, Small saucepan, Box grater
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
590
FAT
23g
CARBOHYDRATES
76g
PROTEIN
27g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the vegetables

Thinly slice the cucumber on the bias. Thinly slice the jalapeño. Peel the carrots and grate using the largest side of a box grater. Slice the tofu lengthwise into 6 steaks. Pick the cilantro leaves and mint leaves from the stems.

2
Pickle the vegetables

Add the apple cider vinegar, sugar, and ½ cup water to a small saucepan. Bring to a boil and remove from heat. Add the sliced cucumber and sliced jalapeño to a medium bowl, cover with the pickling liquid, and transfer to the refrigerator to cool.

3
Crisp the tofu

Place a large skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the sliced tofu and cook until crispy in places, about 3 to 5 minutes per side.

4
Make the Sriracha mayo

Set the oven to broil on high. Halve the ciabatta bread and place directly on the oven rack. Bake until warm, about 2 to 3 minutes. Add the Vegenaise and Sriracha to a small bowl and mix the Sriacha mayo well.

5
Serve

Layer the teriyaki tofu, quick pickled vegetables, grated carrot, cilantro leaves, and mint leaves onto the toasted ciabatta and top with Sririacha mayo. Enjoy!

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