Dairy-Free Banh Mi Scramble

Ingredients

• 1 block Extra-Firm Tofu
• 1/2 teaspoon Turmeric
• 2 tablespoons Nutritional Yeast
• 1 tablespoon Soy Sauce
• 1/2 cup Vegan Mayonnaise
• 1 tablespoon Sriracha
• 1 loaf Baguette
• 1 cup Pickled Carrots and Daikon
• 1/2 cup Cucumber
• 1/4 cup Cilantro
• 1 small Jalapeno
• 2 Scallions

Instructions

1. 1Place the 1 block Extra-Firm Tofu on a clean surface. Use your hands or a tofu press to squeeze out as much water as possible. Once pressed, crumble the tofu into small, irregular pieces into a medium bowl.
2. 2Add the 1/2 teaspoon Turmeric, 2 tablespoons Nutritional Yeast, and 1 tablespoon Soy Sauce to the bowl with the crumbled tofu. Gently mix everything together with a spoon until the tofu is evenly coated with the spices and soy sauce.
3. 3Place a 10-inch skillet on the stovetop and set the heat to medium. Add a small amount of cooking oil (not listed, use what you have) to the skillet. Once the oil is shimmering, carefully add the seasoned tofu mixture. Cook for 8 to 10 minutes, stirring occasionally, until the tofu is heated through and has some lightly browned edges.
4. 4While the tofu is cooking, prepare the spicy mayo. In a small bowl, combine the 1/2 cup Vegan Mayonnaise and 1 tablespoon Sriracha. Whisk together until smooth and well combined.
5. 5Slice the 1 loaf Baguette into 1-inch thick pieces. Place the baguette slices on a baking sheet and toast them in an oven or toaster oven until lightly golden brown. This should take about 3 to 5 minutes.
6. 6Thinly slice the 1/2 cup Cucumber and the 1 small Jalapeno (remove seeds if you prefer less heat). Thinly slice the 2 Scallions.
7. 7To assemble, place the toasted baguette slices on plates. Top each slice with a portion of the cooked tofu scramble. Add a generous amount of the 1 cup Pickled Carrots and Daikon, some of the sliced cucumber, and a sprinkle of the chopped cilantro. Drizzle with the spicy mayo, and finish with the sliced jalapeno and scallions as desired.

Substitutions

Related Guides