Vegan Breakfast Recipes/ Vegan Main Dishes/ Vegan Recipes/ Vegan Sandwiches and Wraps

Scrambled Tofu Breakfast Bahn Mi

This hearty bahn mi filling of golden scrambled tofu packed in a toasted baguette is too good to eat only for breakfast—it also makes a casual but incredible weeknight meal. Recipe from Vegan Eats World* by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books. Photos by Isa Chandra Moskowitz. This makes four 8-inch, overstuffed sandwiches.

Scrambled Tofu Breakfast Bahn Mi

This hearty bahn mi filling of golden scrambled tofu packed in a toasted baguette is too good to eat only for breakfast—it also makes a casual but incredible weeknight meal.
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Course: Sandwich
Cuisine: Vegan / Breakfast
Diet: Vegan, Vegetarian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Author: Veg Kitchen

Ingredients

  • 1/2 pound white or brown mushrooms cleaned and thinly sliced
  • 2 tablespoons vegetable oil
  • 3/4 cup thinly sliced shallots
  • 4 scallions white and green parts divided and very thinly sliced
  • 4 cloves garlic peeled and minced
  • 1 pound firm or extra-firm tofu drained
  • 1/2 cup vegetable broth
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 teaspoons ground coriander
  • 1 teaspoon ground white pepper
  • 2 teaspoons Madras curry powder or East Indian-style curry powder

Sandwiches

  • Four 6- to 8-inch crusty sandwich rolls or sliced from 2 baguettes
  • Vegan mayonnaise
  • Cilantro sprigs
  • Thin slices of ripe tomato
  • Paper-thin slices of red radish or matchsticks of daikon or jicama
  • Asian garlic chili sauce such as Sriracha or sambal oelek

Instructions

  • Heat a wok or cast-iron skillet until nearly smoking, then sauté mushrooms with 1 tablespoon of the oil until tender and browned, about 4 to 6 minutes. Remove from wok.
  • Wipe down the surface, and add remaining oil. Add the shallots and stir-fry until golden, about 4 minutes, then add the white parts of the scallion and the garlic and stir-fry for 1 minute.
  • Crumble in the tofu, add the mushrooms, and stir-fry for 2 minutes. Whisk together vegetable broth, soy sauce, lime juice, coriander, white pepper, and curry powder and pour over tofu. Use a large wooden spoon or rubber spatula to stir-fry tofu until all of the liquid has been absorbed and tofu is golden, about 8 to 10 minutes. Tofu should be moist, but not wet.
  • Add the green tops of the scallions, fry for another minute, and remove from the heat.
  • Slice the rolls in half and toast if desired. Spread insides with mayo and distribute the tofu mixture evenly on the sandwiches.
  • Top each sandwich with cilantro, tomato, radish, and chili sauce. Eat immediately, and over a plate … these bahn mi are messy goodness.

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Scrambled Tofu Breakfast Bahn Mi by Terry Hope Romero from Vegan Eats World

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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2 Comments

  • Reply
    monsha khera
    July 9, 2014 at 5:33 am

    Want. More recipe. Of. Tofu. Thnx.

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