Tastier and better for you than takeaway.

Tofu ingredients

• 450g organic tofu

• 1 tbsp. srriarcha sauce

• 1 tbsp. maple syrup

• 1 tbsp. tamari

• 3 cloves garlic, finely chopped

• salt & freshly ground pepper

Rainbow pickled vegetable ingredients

• ½ cup white vinegar

• ¼ cup raw sugar

• ½ tsp. sea salt

• 2 medium carrots, julienned

• 2 radishes, thinly sliced

• 1 lebanese cucumber, julienned

Aioli ingredients

• ½ cup vegenaise (or other plant-based mayonnaise)

• 1 clove garlic, finely grated

• zest of 1 lemon

• squeeze of lemon juice

• 1 sourdough baguette

• a handful coriander

• a handful mint

• thinly sliced red chilli (optional)


1. In a medium bowl, whisk together the white vinegar, raw sugar and salt until the sugar has dissolved – place the cucumber, radish and carrots in to the bowl and toss in the vinegar mixture – cover and set aside in the fridge for at least 30 minutes (drain when ready to use)

2. In a small bowl, combine the vegenaise, minced garlic, lemon zest and juice – cover and set aside in the fridge until you’re ready to use it

3. Cut the tofu in to 8 slabs and set aside

4. In a large shallow bowl, whisk together the maple syrup, tamari, srriarcha, minced garlic and a splash of warm water – place the tofu in to the mixture and let sit for 15-20 minutes, flipping it over every now and then

5. Heat some oil in a pan over medium-high heat, place the tofu in to the pan and let it cook on one side for 2-3 minutes, flip it over and let it cook for 2-3 minutes more, until brown and crispy – pour half of the marinating mix into the pan and simmer until reduced by at least half – keep turning the tofu in the sauce

6. Time to build the banh mi – cut the baguette in to 4 equal pieces, spread the aioli on both sides of the bread, divide the pickled vegetables among the 4 bottoms, top with the tofu, coriander, mint and chilli, then place the other piece of the baguette on top – enjoy.

This recipe is courtesy of Katie Crouch, founder of Wildflower. Follow Wildflower Vegetarian Kitchen on Facebook.

August 11, 201611:58am

Nutrition | body+soul

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