Egg Scramble Banh Mi

Yields: 2 Servings

Recipe, Photo, & Styling by Brittney Chung | Brit’s Bites

These fresh Tofu Scramble Banh Mi's will leave you wanting more. Topped with pickled carrots and daikon and a delicious Sriracha aioli, adding a little bit of spice in each bite. 

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Ingredients

Tofu

• 1 (8oz) Hodo All-Day Egg Scramble Locate Product

• 2 tbsp tamari

• 1 tbsp maple syrup

• 1 tbsp sesame oil

• 1 tbsp lime juice

• Neutral oil for cooking

Pickled carrots and daikon

• ½ cup white vinegar

• ½ cup hot water

• ½ tsp salt

• 1 tbsp granulated sugar

• 1 cup carrot, shredded

• 1 cup daikon, shredded

Sriracha Aioli

• 1 cup vegan mayo

• 2 tbsp sriracha

Assembly

• 2 large baguettes, toasted

• 2 tbsp sriracha aioli

• 1 cucumber, sliced

• ½ cup fresh cilantro

• 1 small jalapeño, thinly sliced (optional)

• Pickled carrots and daikon

Instructions

How to make pickled carrots and daikon

1. To a glass jar, add vinegar, hot water, salt, and sugar stirring to dissolve salt and sugar.

2. Then add carrot and radish, stir to coat, and push down to submerge. Cover and place in the refrigerator to chill, where they will pickle until the sandwich is ready.

3. The pickled carrots can be made ahead of time and stored for up to 2 weeks.

How to make tofu

1. In a small bowl, add tamari, maple syrup, sesame oil, lime juice, and whisk. Then add the scramble and toss to combine.

2. To a large on medium-high heat, add the oil and cook the scramble for 3-5 minutes, or until golden.

Sriracha Aioli

1. Whisk together all the ingredients in a bowl.

2. Serve at room temperature.

Assembly

1. Spread aioli inside each half of the toasted baguette. Layer on the tofu scramble, pickled carrots, daikon, cucumber, cilantro and jalapeño.

2. Enjoy! Best when fresh, though ingredients can be prepared beforehand and stored in the fridge.