In the moood for this sando! plant-based, vegan + yumz tofu banh mi with a creamy yogurt turmeric dressing (filled with probiotics from Califia Farms!) - no blender needed either. Few ingredients & whips up in no time.
Tofu Banh Mi with Yogurt Turmeric Dressing
1 box tofu (soy sauce to coat)
For the Pickled Veggies
1/2 cup julienned carrots
1/2 cup julienned daikon
1/2 cup julienned cucumbers
1/2 bundle cilantro
1 cup vinegar
1 cup water
1 tablespoon peppercorns
1 tablespoon salt
For the Dressing
1/4th cup Califia Probiotic Yogurt
1/4th cup vegan mayo
1 teaspoon turmeric
1⁄2 tablespoon garlic
1 teaspoon apple cider vinegar
salt and pepper to taste
To marinate your tofu, slice it into longer slices and mix with soy sauce, set aside for 1-2 hours.
In the meantime, make your dressing by mixing your yogurt, vegan mayo, turmeric, garlic, apple cider vinegar, salt and pepper. Mix well and set aside.
Next, make your pickled veggies by thinly slicing carrots, daikon and cucumbers. Mix in a tall jar with vinegar, cilantro, vinegar, water, peppercorns and salt.
Begin to grill our tofu and cook through about 5 minutes on each side. Start to assemble by slicing your baguette in half, placing on your dressing, the cooked tofu and pickled veggies! Top with more dressing, close the sandwich and enjoy!
Keep up with me on Instagram at @lindseyeatsla!