vegan tofu banh mi
miso-easy | serves 1 | prep time 15 minutes | cook time 5 minutes
- 1 sachet miso'easy
- 2 tsp tamari
- 1 tsp sriracha
- handful shredded carrots
- handful bean sprouts
- 4 sheets itsu sea salt crispy seaweed thins
- 1 tsp ginger
- 1 tbsp rice wine vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp coconut oil
- 100g tofu
- 1 tbsp sriracha
To create the spread for the baguette, mix together the miso'easy, tamari and sriracha in a small bowl. Set aside.
Make a pickling liquid by mixing the ginger, rice wine vinegar, sugar and salt together. Add the veggies to a bowl or jar and pour the pickling liquid over them. Set them aside and leave to pickle.
Fry the tofu in coconut oil gently until browned. Set aside.
Cut the baguette into the size of your choice for the perfect sandwich. Spread the miso sauce you made over the baguette and place the seaweed thins on top. Add the tofu and pickled veggies.
Drizzle some sriracha on top or a vegan sauce of your choice.