Tofu Banh Mi Bowl or Sandwich

This tofu banh mi bowl is a light and flavorful meal for warmer months. Make this a bowl by adding your favorite cooked grains, or a sandwich with a nice, hearty bread.

Ingredients:

Salad greens

Chopped or sliced cucumber

Pickled daikon radish and carrots (see below - best to start these a day ahead of time for best flavor)

Pan seared or baked tofu

Dressing of choice (see below)

Sesame seeds

Cilantro to garnish

Cooked grains or hearty bread

Quick pickled daikon radish and carrots:

• Clean and peel a small daikon radish and carrot, and shred.

• Add 1 cup red wine or white vinegar and 1 cup water to a pan on the stove with 1 tsp sugar and 1/2 tsp salt. Warm until salt and sugar dissolve.

• Place shredded daikon and carrot into a heat-safe container (I use a mason jar).

• Pour warmed vinegar mixture over the shredded daikon and carrots, making sure to cover them.

• When cooled to room temperature, place a lid on the container and keep in the refrigerator for up to a week. Pickled veggies are ready to use after a few hours, but better after they've been in the fridge overnight.

Sriracha mayo dressing:

Mix your favorite mayonnaise with a few drops of sriracha sauce and a splash of soy sauce.

Cashew-hemp herbed dressing:

1/2 cup cashews

1/2 cup hemp seed hearts

3/4 cup water

Juice from 1/2 of a lemon

1 tsp nutritional yeast

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp salt or to taste

Fresh herbs like cilantro, basil, dill

Blend in a blender, add water if needed for desired consistency. Adjust seasonings to taste.

To make a sandwich, use greens, sliced cucumber, picked radish and carrots, tofu, sesame seeds, cilantro and dressing with your favorite bread.

To make a bowl, layer greens into bowl. Add your favorite cooked grains. Add greens, cucumber, pickled radish and carrot, and tofu. Top with dressing, sesame seeds and cilantro.

Enjoy!

Jeannette