Mediterranean Diet Friendly Vegan Tofu Banh Mi Wrap

Total time1 hr

Prep time25 min

Cook time15 min

Mediterranean Diet Friendly Vegan Tofu Banh Mi Wrap

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Ingredients

4 servings

For the quick pickles

¼ cup rice vinegar
NAKANO Natural Organic Rice Vinegar - 12 Oz Sushi Chef Rice Vinegar Kikkoman Rice Vinegar - 10 Fl. Oz.KA-ME Rice Vinegar Mizkan Mild And Mellow Rice Vinegar - 12 Oz
See all
¼ cup water
1 tbsp granulated sugar
Chef's tip
Use the same amount and stir until it dissolves. Honey tastes a touch sweeter, so you can also use slightly less.
½ tsp salt
1 cup daikon radish, peeled and cut into matchsticks
1 cup carrots, peeled and cut into matchsticks

For the tofu

1 block (14 oz) extra-firm tofu
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp maple syrup
Chef's tip
Use the same amount; honey is a little thicker and slightly sweeter.
1 tsp garlic powder
1 tbsp neutral oil (such as canola oil or avocado oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

For the sriracha mayo

¼ cup vegan mayonnaise
1–2 tsp sriracha
1 tsp lime juice

For assembly

4 large flour tortillas (10-inch)
Chef's tip
Warm briefly before folding to improve flexibility.
1 english cucumber, thinly sliced
1 jalapeño, thinly sliced
½ cup fresh cilantro leaves
4 leaves butter lettuce

Instructions

1
In a small saucepan, combine the rice vinegar, water, sugar, and salt. Heat over medium heat, stirring, until the sugar and salt dissolve, about 2 minutes. Remove from heat, add the daikon and carrot matchsticks, and let them sit at room temperature for at least 20 minutes, until slightly softened and tangy.
2
While the pickles rest, press the tofu: wrap the block in a clean kitchen towel or several layers of paper towels and press firmly for 5 minutes, then cut into 1/2-inch-thick planks or rectangles.

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