Vegan banh mi bowl

This Vegan Bánh Mi Bowl is a plant-based take on the popular Vietnamese Banh-Mi sandwich and are filled with crispy tofu, fluffy cauliflower rice, colorful vegetables and a creamy Sriracha sauce and make the perfect light and healthy lunch or dinner.

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KEY INGREDIENTS

INSTRUCTIONS

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Whisk the mayo, coconut aminos, almond butter, sriracha, apple cider vinegar, sesame oil, garlic powder, salt and pepper. Cut the carrots into ribbons, cucumber into semi circles, and radishes into sticks. Heat oil in a large non stick pan. Cook the tofu for 3-4 minutes on each side. Learn more

Divide the cauliflower rice evenly among the bowls. Top with the tofu, veggies and jalapeno.

Garnish with cilantro, sesame seeds, and a drizzle of sauce.

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