There’s nothing more appealing than a fresh, healthy sandwich to start the summer and a Vietnamese bánh mì is one that just hits the spot. Loaded with delicious pickled vegetables, hearty marinated and seared tofu steaks, and fresh cilantro, lime and jalapeño there is just nothing quite like it.
I used the Hampton Creek Garlic Just Mayo on these sandwiches and I highly recommend it. Not only is it the exact texture of eggy-mayo but it also has a delicious, deep, rich garlic flavor that enhances this sandwich more than you could imagine.
Check it out and let me know what you think!
Seared Tofu Banh Mi
- 1 block extra firm tofu, pressed
- 2 tbsp reduced sodium soy sauce
- 2 cloves garlic, pressed or minced
- 1/2" fresh ginger knob, pureed or minced
- 1 tsp Sriracha
- 1 tsp toasted sesame oil
- 1 tsp hot chili oil
- 1/2 cup carrot, cut into matchsticks
- 1/2 cup daikon radish, cut into matchsticks
- 1/2 cup cucumber, seeds removed and cut into matchsticks
- 2 tbsp unseasoned rice Vinegar
- 2 tbsp sugar or agave
- 2 tsp salt
- 4 crust baguettes
- handful cilantro
- jalapeño, cut into thin slices
- fresh limes
- vegan mayonnaise
- Cut tofu into (8) equal "steaks". Mix soy sauce, garlic, ginger and Sriracha and pour of tofu. Let sit for 15-30 minutes. When read to make sandwiches heat sesame and chili oil in a pan together and sear the tofu for 2-3 minutes on each side until well charred. Serve hot.
- Heat 2 cups water to a boil. Add vinegar, sugar and salt and stir until dissolved. Removed from heat and let cool a little. Pour over vegetables, cover and refrigerate until cold. You can do this step 1-3 days in advance.
- Toast baguette a little. Slather some vegan mayonnaise on each side and add tofu. Top with a healthy serving of pickled vegetables, cilantro, lime juice and jalapeño. Enjoy!
Willow & Thyme http://www.willowandthyme.com/
A collection of the week’s best eats at Willow & Thyme via Instagram
1. Mexican Quinoa Bake as bloggedhere
2. Vegan “steak” strip burrito from Taco Bus USF with spicy salsa verde!
1. Homemade reuben with Field Roast Chao cheese and Hampton Creek Chipotle and Garlic Just Mayo
2. Quick lunch of steamed brown rice, broccoli, roasted hummus vinaigrette, Chao cheese and Sriracha
1. The most amazing brunch from Ethos Vegan Kitchen in Orlando, FL
2. Kung Pao Tofu from Alicia Simpson’scookbook as blogged here with a GIVEAWAY!
If I’m not in the mood for Asian food (which is rare) then I’ve probably got some craving for some healthy, simple, colorful Latin American foods. I mean, load it on me. All the sauces, seasonings and beans, glorious beans. It’s so easy to make so much of those foods vegan they’re always a fan favorite in our home.
Mister has requested this particular dish at least twice a week since its creation and I have been more than happy to oblige. Ringing in at about 79¢ per serving (depending on your garnish, avocado will post it up a bit) this is an easy way to get a double dose of nutrition and flavor all packed into one baking dish.
Now, I have made this recipe a few times and once and a while I don’t have any quinoa on hand. If you happen to be in the same boat, don’t fret! This is also super tasty with some brown rice or even, if you’re really desperate, some couscous. While it which change the nutritional value radically it is still tasty and overall a health forward dish. Speaking of health forward…
I have an announcement!
If you use MyFitnessPal the Willow & Thyme recipes will now be appearing there exactly as they’re blogged here! Just search “willow and thyme” when adding a new food and you will see all the available foods to log! We’re making healthy eating as simple as, “Cook, Click, Enjoy!”
Mexican Quinoa Bake
- 2 cups prepared quinoa (cooked in water or vegetable broth)
- 1 can black beans, drained and rinsed
- 1 can mild green chilies, drained
- 1 cup frozen corn, thawed
- 1 roma tomato
- 1 tbsp cumin
- 1 tbsp chili powder
- 1/2 tsp salt, or to taste
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 1/2 cups, divided, enchilada sauce (homemade or store bought)
- optional, 3/4 cup vegan taco cheese shreds
- Preheat oven to 375º.
- Meanwhile, in a small sautee pan on medium-high heat oil. Sautee bell pepper, onions and garlic until they start to brown. Remove from heat and transfer to a large glass bowl. Stir in quinoa, black beans, mild green chilies, corn, tomato, cumin, chili powder, salt, and half of the enchilada sauce.
- Pour into a baking dish (any size you prefer) and flatten with the back side of a spoon. Pour the rest of the enchilada sauce on top and shake a little to even it out.
- Bake for about 20 minutes. Remove from oven, let stand for 5 minutes. Garnish with lime, avocado, cilantro and fresh tomato to serve!
Willow & Thyme http://www.willowandthyme.com/
And just a reminder
Make sure to go back to my previous post
to enter the giveaway before it ends!