Curried Tofu Banh Mi With Quick pickled veggies, Coconut Curry Sauce

By Vegan Richa · 60 min

Ingredients

Instructions

1. Combine the vinegar, hot water, salt and sweetener in a container with a lid and mix well. Add the carrot, cucumber and daikon (and jalapeño if using), press down to submerge, cover and chill for at least 1 hour. If the vegetables don't fit, double the pickling mix.
2. Mix the coconut milk, flour, curry powder, salt, garlic powder and sugar in a saucepan. Heat over medium, bringing it to a boil and stirring now and then. Simmer for 2 to 3 minutes until thickened, then remove from the heat.
3. Slice the pressed tofu into slices 1/2 inch thick. Heat a cast iron skillet over medium heat, add oil and spread it across the pan.
4. When the pan is hot, carefully place the tofu slices in it. Cook 3 to 4 minutes per side.
5. Mix the remaining curry powder, soy sauce, maple syrup, salt and garlic powder into the coconut cream, add it to the pan and stir to thicken. Flip the tofu halfway through so both sides are coated, then remove from the heat.
6. Drain the pickled vegetables. Toast the baguette slices if you like. Spread coconut curry sauce on the bread, add lettuce or greens, then tofu, then pickled vegetables, then herbs and jalapeño if using. Add sriracha or sambal oelek if you want more heat, slice and serve.

Summarized from Vegan Richa's video. Watch it for the details.

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CarrotBreadCucumberTofuCoconut milkLettuceExtra firm tofuDaikon