A Very Nice Vegan Banh Mi
a handful of rice noodles, dry (maybe 12 noodles or so)
4 oz. fried tofu
1/2 C. sliced red onion
1 or 2 minced garlic cloves
1/4 C. thai basil, chopped
1/4 C. mint, chopped
1 tsp. soy sauce or tamari
1/4 tsp. balsamic vinegar
2 Tbsp. hummous
1/2 tsp. miso
1/2 tsp. nutritional yeast
oil for saute
1/4 C. shredded cucumber
1/4 C. shredded carrot
1/4 C. shredded cabbage
1 tsp. rice vinegar
1/4 tsp. ground ginger or 1/2 tsp. grated fresh
(add jalapeno or other chili for hotter)
vegan mayo, hoisin, mustard and chili sauce
2 french rolls or baguette
Mix cucumber, carrot, cabbage, rice vinegar, salt and ginger and set aside.
Heat the oil in a saute pan with a pinch of salt and add rice noodles, broken into pieces. Fry, turning, until they puff up crispily- take them out and drain on absorbent paper.
Saute red onion with pinch salt and balsamic for 2 minutes, then add tofu, garlic and soy sauce and cook for 4-5 minutes more. Set aside.
Heat hummous in the pan until it starts to gurgle, add nutritional yeast and miso and set aside.
Split rolls and toast.
Spread some mayo and mustard on the breads (top half and bottom half), then some of the hummous goop. Lay the fried tofu and onions down next, followed by the slaw and then the fried noodles and herbs. Streak with hoisin and chili sauce.