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Sesame Garlic Tempeh Bahn Mi

When the French brought the baguette to Vietnam, we got the Bahn Mi! Easily transform this into a Bahn Mi salad by chopping up the sesame garlic tempeh and tossing with fresh greens – simply whisk in 2 tablespoons water to the sriracha mayo for a creamy dressing.

Makes 4 servings

what you’ll need:

½ cup rice vinegar
2 tablespoons sugar
½ teaspoon sea salt
2 medium carrots, peeled and thinly sliced into matchsticks
1 medium daikon radish, peeled and thinly sliced into matchsticks
¼ cup vegan mayonnaise
1 teaspoon sriracha or other chili-sauce
1 ½ tablespoons oil
1 baguette, halved lengthwise, cut into 4 portions and toasted
¼ cup chopped cilantro
1 package Tofurky® Sesame Garlic Marinated Tempeh

how to make:

1. In a medium bowl, whisk together vinegar, sugar, and salt until sugar has dissolved. Add carrots and radish, and toss until well combined. Allow to marinate at room temperature for at least 30 minutes.
2. In a small bowl, combine mayonnaise and sriracha. Set aside.
3. In a large skillet, warm oil over high heat and arrange tempeh slices in a single layer. Cook until browned, about 2-3 minutes per side.
4. Evenly distribute tempeh on the bottom halves of each sandwich, then top with pickled veggies and cilantro. Evenly spread sriracha mayo on the other halves of baguettes and place on top of the sandwiches.

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Jennifer Bryman is the President and Culinary Director at The Heart’s Kitchen where she works with natural food producers and health organizations nationwide to provide recipe and menu development, food styling and photography, nutrition and health content and bilingual services.

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