Sweet Vegan

Tofu Shiitake Banh Mi

Tofu Shiitake Banh Mi
Tofu Shiitake Banh Mi
Yields 4
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331 calories
34 g
0 g
15 g
17 g
2 g
386 g
829 g
8 g
0 g
12 g
Nutrition Facts
Serving Size
386g
Yields
4
Amount Per Serving
Calories 331
Calories from Fat 126
% Daily Value *
Total Fat 15g
22%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 829mg
35%
Total Carbohydrates 34g
11%
Dietary Fiber 5g
20%
Sugars 8g
Protein 17g
Vitamin A
86%
Vitamin C
51%
Calcium
29%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Tablespoon olive oil
  2. 1 14oz. pkg. extra firm tofu
  3. 1 ½ - 2 cups sliced fresh shiitake mushrooms
  4. 4 Banh Mi buns or a fresh baguette, sliced into sandwich sized portions
  5. Vegan mayonaise ( we used Sriracha veganaise)
  6. a few sprigs of cilantro per sandwich
  7. sriracha, to taste
Pickled veggies
  1. 1 small daikon julienned
  2. 2 small carrots, julienned
  3. 1-½ jalapeño, thinly sliced
  4. ½ (or more) cup white wine vinegar
  5. ½ (or more) cup rice vinegar
  6. a pinch of sugar
  7. a few pinches of salt
Tofu marinade
  1. 1-2 drops of liquid smoke (optional)
  2. 1 tablespoon sesame oil
  3. 2 tablespoons tamari or soy sauce
  4. juice of ½ lime + a little zest
  5. 1 clove garlic, minced
  6. ½ teaspoon minced ginger
  7. Freshly cracked pepper
Instructions
  1. Make ahead: Place thinly sliced daikon, carrots, cucumbers, and jalapeños in a medium jar with white wine vinegar, rice vinegar, sugar and salt. If the liquids don’t cover the veggies, add about 2 tablespoons of water and more vinegar if necessary (the amount you need will depend on the size of your jar).
  2. Let chill for at least a couple of hours, and store leftovers in the fridge for up to a week.
  3. Drain tofu, slice it into approx. ½ inch slices. Place on a towel and gently pat dry to remove excess water.
  4. In a small bowl, whisk together olive oil, tamari, lime, zest, garlic, ginger, and freshly cracked pepper.
  5. Marinade tofu and mushrooms together at least 15 minute in advance.
  6. Heat a nonstick skillet to medium-high heat. Add a little oil to the pan and add tofu and mushroom pieces and cook until mushrooms are thoroughly cooked. Remove from heat.
  7. Assemble sandwiches with mayo, tofu slices, pickled veggies, cilantro and serve with sriracha and enjoy!
Notes
  1. For the pickled veggies: If you're sensitive to spicy foods, omit or go light on the jalapeños.
beta
calories
331
fat
15g
protein
17g
carbs
34g
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Sweet Vegan http://sweetvegan.net/

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