Vegan Tofu Bánh Mì Bun

Ingredients
- Marinated Tofu
- Bánh Mì Sauce
- Pickled Vegetables
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This Vegan Tofu Bánh Mì bun is packed with flavor and topped with keto-friendly pickled daikon, cucumber, red peppers, fresh jalapeno and cilantro. This recipe is great for meal prep—you can make the tofu and pickled veg ahead of time. This filling and flavorful sandwich is packed with plant-based protein and fiber to keep you energized for hours. In just a few steps, you can seriously upgrade your usual lunchtime sandwich all week long.
Ingredients
- Marinated Tofu
- Bánh Mì Sauce
- Pickled Vegetables
Directions
- Combine all the ingredients for the tofu marinade EXCEPT the cooking oil in a large, shallow dish.
- Slice the tofu into (4) ¼" slices and place in the marinade so that tofu is completely submerged. Marinate for at least 1 hour.
- While the tofu marinates, combine the ingredients for the pickled vegetables in a small bowl. Cover and refrigerate until ready to use.
- In a small bowl, whisk together the ingredients for the creamy Bánh Mì Sauce. Refrigerate until ready to use.
- Once tofu is marinated, heat oil in a large skillet over medium heat. Once the oil is hot, add the tofu and cook for 5 minutes per side, until the tofu is dark and crispy.
- Generously spread the creamy Bánh Mì sauce over both sides of the Carbonaut hot dog buns. Add cooked tofu and a small handful of pickled vegetables. Top with fresh cilantro and jalapeño (optional) and serve immediately.
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