tofu bahn mi with almond sriracha aioli

Tofu Bahn Mi with Almond Sriracha Aioli

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

4

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

1 (14-ounce) package extra firm tofu, drained and pressed in towels to remove liquid

1 tablespoon avocado oil

1 baguette, quartered and sliced in half

Cilantro

 

Pickled Veggies:

1 cup matchstick carrots

1 small cucumber, sliced into matchsticks

1 jalapeño, thinly sliced (deseed if heat sensitive)

1/2 cup white vinegar

1/2 cup rice vinegar

1/2 cup water

1 1/2 teaspoons sugar

2 teaspoons salt

 

Tofu Marinade:

1 tablespoon avocado oil

2 tablespoons coconut aminos

1 tablespoon JUSTIN’S® Classic Almond Butter

Juice of 1 lime

1 garlic clove, minced

1/2 teaspoon minced ginger

Freshly ground black pepper

 

Almond-Sriracha Aioli:

3 tablespoons JUSTIN’S® Classic Almond Butter

2 tablespoons sriracha

2 tablespoons avocado oil mayonnaise

1 tablespoon honey

2-3 tablespoons warm water

DIRECTIONS

  1. To make the pickled veggies, place the carrots, cucumbers, and jalapeños in a medium jar with the vinegars, water, sugar, and salt. Chill for at least an hour, and store in the fridge for up to a week.
  2. Slice the tofu into 1/2-inch slices. In a small bowl, whisk together the avocado oil, coconut aminos, almond butter, lime juice, garlic, ginger, and pepper. Place the tofu in a shallow pan and pour the marinade on top. Flip the tofu to fully, and marinate for 30 minutes.
  3. In a nonstick skillet or grill pan over medium-high heat, heat 1 tablespoon of avocado oil. Place the tofu slices in the pan in an even layer. Cook 3-4 minutes per side, or until golden brown and slightly crispy around the edges.
  4. To make the almond-sriracha aioli, whisk together all ingredients in a small bowl, adding just enough warm water to create a drizzly sauce.
  5. To assemble the bahn mi, spread the almond-sriracha aioli on the base of one slice of the baguette. Top with 2 slices of tofu, pickled veggies, cilantro, and an extra drizzle of aioli, as desired. Repeat with remaining bread. Serve immediately.

This Recipe Serves 4

INGREDIENTS

1 (14-ounce) package extra firm tofu, drained and pressed in towels to remove liquid

1 tablespoon avocado oil

1 baguette, quartered and sliced in half

Cilantro

 

Pickled Veggies:

1 cup matchstick carrots

1 small cucumber, sliced into matchsticks

1 jalapeño, thinly sliced (deseed if heat sensitive)

1/2 cup white vinegar

1/2 cup rice vinegar

1/2 cup water

1 1/2 teaspoons sugar

2 teaspoons salt

 

Tofu Marinade:

1 tablespoon avocado oil

2 tablespoons coconut aminos

1 tablespoon JUSTIN’S® Classic Almond Butter

Juice of 1 lime

1 garlic clove, minced

1/2 teaspoon minced ginger

Freshly ground black pepper

 

Almond-Sriracha Aioli:

3 tablespoons JUSTIN’S® Classic Almond Butter

2 tablespoons sriracha

2 tablespoons avocado oil mayonnaise

1 tablespoon honey

2-3 tablespoons warm water

DIRECTIONS
  1. To make the pickled veggies, place the carrots, cucumbers, and jalapeños in a medium jar with the vinegars, water, sugar, and salt. Chill for at least an hour, and store in the fridge for up to a week.
  2. Slice the tofu into 1/2-inch slices. In a small bowl, whisk together the avocado oil, coconut aminos, almond butter, lime juice, garlic, ginger, and pepper. Place the tofu in a shallow pan and pour the marinade on top. Flip the tofu to fully, and marinate for 30 minutes.
  3. In a nonstick skillet or grill pan over medium-high heat, heat 1 tablespoon of avocado oil. Place the tofu slices in the pan in an even layer. Cook 3-4 minutes per side, or until golden brown and slightly crispy around the edges.
  4. To make the almond-sriracha aioli, whisk together all ingredients in a small bowl, adding just enough warm water to create a drizzly sauce.
  5. To assemble the bahn mi, spread the almond-sriracha aioli on the base of one slice of the baguette. Top with 2 slices of tofu, pickled veggies, cilantro, and an extra drizzle of aioli, as desired. Repeat with remaining bread. Serve immediately.

This Recipe Serves 4

Great Summer Recipes
Strawberry Shortcakes stacked atop each other, topped with Dairy-Free Coconut Cream and on a small ceramic plate

The best desserts are made with fresh fruits and simple ingredients. My Strawberry Shortcakes with Dairy-Free Coconut Cream are just that! Made with fresh strawberries, JUSTIN’S® Coconut Almond Butter, and dairy-free coconut cream, this recipe is the perfect treat for any occasion.

Warm Autumn Salad with Almond Butter Vinaigrette in a white bowl on a tartan pattern background with gold cutlery

Roasted veggies are delicious by themselves. We took the savory flavor of warm roasted vegetables and tossed them with a creamy almond butter vinaigrette. Warm Autumn Salad with Almond Butter Vinaigrette is the perfect main dish or side for any meal.