In order to bring you the best organic produce, some ingredients may differ from those depicted.
Dairy-Free, Vegan, Protein Plus
2 Servings, 770 Calories/Serving
20 Minutes
This vegan sandwich has everything you could want from a Vietnamese banh mi: a flavorful filling, fresh herbs, pickled vegetables, and a delicious sauce.
Nutrition per serving
Calories 770, Total Fat 25g (32% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1490mg (65% DV), Total Carb. 94g (34% DV), Fiber 14g (50% DV), Total Sugars 10g (Incl. 3g Added Sugars, 6% DV), Protein 37g
Contains:
Wheat, Soybeans, Sesame (sesame)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
1
Pickle the vegetables
In a small sauce pot, bring the quick-pickle brine and 2 tablespoons [¼ cup] water to a boil. Remove from the heat, add the radish and carrots, and season with salt and pepper. Cover and let stand, stirring occasionally, while you prepare the rest of the meal.
2
Prep and cook the tofu
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, arrange the tofu in a single layer, season with salt and pepper, and cook, turning once, until lightly browned and crisp, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate and sprinkle generously with the five-spice powder. Add more oil between batches if needed. Wipe out the pan. While the tofu is cooking, start preparing the remaining ingredients.
3
Prep the remaining ingredients; toast the ciabatta
Heat the same pan used for the tofu over medium-high heat until hot but not smoking. Place the ciabatta, cut sides down, and cook until lightly browned, 3 to 4 minutes.
Serve
Using a slotted spoon, remove the pickled vegetables from the brine. Place the ciabatta bottoms, cut sides up, on a work surface. Slather each with half the miso-tamari dressing. Top with the tofu, pickled vegetables, snap peas, cilantro, and as much jalapeño as you like. Close with the ciabatta tops. Transfer to individual plates and serve any remaining sandwich ingredients on the side.