Yeast Free Vegan Tofu Banh Mi Wrap
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the quick pickles
- ¼ cup rice vinegar
- ¼ cup water
- 1 tbsp granulated sugar
- 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
- 1 tsp garlic powder
- 1 tbsp neutral oil (such as canola or avocado oil)
For the sriracha mayo
- ¼ cup vegan mayonnaise
- 1–2 tsp sriracha
- 1 tsp lime juice
For assembly
- 4 large flour tortillas (10-inch)
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!