Tofu banh mi with snap peas and miso-tamari dressing

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Tofu banh mi with snap peas and miso-tamari dressing

Dairy-Free, Vegan

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. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic purple daikon or other small radish
  • Sun Basket quick-pickle brine (apple cider vinegar - maple syrup)
  • 2 ounces organic shredded carrots
  • 10 ounces Hodo organic firm tofu
  • Sun Basket tofu spice blend (sweet paprika - five-spice powder - turmeric - cayenne)
  • 2 ciabatta rolls
  • ¼ pound organic sugar snap peas
  • 4 or 5 sprigs organic fresh cilantro
  • 1 organic jalapeño or other fresh chile (optional)
  • Sun Basket miso-tamari dressing (miso - gluten-free tamari - rice vinegar - toasted sesame oil)

Nutrition per serving

Calories: 770, Protein: 37g (74% DV), Fiber: 13g (52% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 6g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 1330mg (55% DV), Carbohydrates: 96g (32% DV), Total Sugars: 11g, Added Sugars: 3g (6% DV).
Contains: Wheat, Soybeans

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Pickle the vegetables

  • Scrub or peel the daikon; cut into matchsticks.

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

  • Pat the tofu dry with paper towels and cut it crosswise into ½-inch-thick slices.

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 tofu spice blend. 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

  • Cut the ciabatta in half horizontally; drizzle or brush the cut sides with 1 to 2 teaspoons oil and season with salt.
  • Thinly slice the sugar snap peas on the diagonal.
  • Remove any coarse stems from the cilantro sprigs.
  • If using the jalapeño, remove the stem and thinly slice the jalapeño crosswise. Wash your hands after handling.

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.

Kids Can!
  • Measure the water for the pickled vegetables.
  • Line a plate with paper towels.
  • Drizzle the ciabatta with oil and season with salt.
  • Remove any coarse stems from the cilantro.
  • Help assemble the banh mi.