Vegan Banh Mi
Avocado-Cucumber Toss
Ingredients
- ⅔ cup rice vinegar
- ⅓ cup warm water
- 1 Tbsp organic sugar
- 1 tsp salt
- 1 cup shredded carrots
- 6 radishes, thinly sliced
- ½ cup vegan mayonnaise
- 2 Tbsp Sriracha hot sauce
- 1½ (12-oz) French baguettes, halved lengthwise
- 2 (8-oz) pkg teriyaki marinated baked tofu, cut into ½-inch slices
- ⅓ cup fresh cilantro leaves
- 2 Tbsp vegan hoisin sauce
Instructions
- Stir together vinegar, ⅓ cup water, sugar, and salt in a bowl. Add carrots and radishes; chill 30 minutes. Drain.
- Meanwhile, whisk together mayonnaise and Sriracha in a small bowl; spread on cut sides of bread.
- Arrange tofu on baguettes; top with pickled vegetables and cilantro. Drizzle with hoisin sauce before serving.
Side Dish Ingredients
- 2 avocados, sliced
- 1 English cucumber, chopped
- ¼ cup fresh lime juice
- 2 Tbsp chopped fresh cilantro
- ½ tsp salt
- ¼ tsp crushed red pepper
Side Dish Instructions
- Gently toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
490
|
115
|
605
|
| Fat (g) | 22 | 10 | 32 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 20 | 2 | 22 |
| Carb (g) | 54 | 8 | 62 |
| Fiber (g) | 4 | 5 | 9 |
| Sodium (mg) | 1426 | 199 | 1625 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
