This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner.
A sandwich to take down all sandwiches, the Banh Mi. Our friend Lindsey made us a plant friendly version with her own delicious twist, a turmeric yogurt dressing!
- 1 baguette
- 1 box tofu (soy sauce to coat)
For the Pickled Veggies
- 1/2 cup julienned carrots
- 1/2 cup julienned daikon
- 1/2 cup julienned cucumbers 1/2 bundle cilantro
- 1 cup vinegar
- 1 cup water
- 1 tablespoon peppercorns
- 1 tablespoon salt
For the Dressing
- 1/4 cup Probiotic Dairy Free Yogurt
- 1/4 cup vegan mayonnaise
- 1 teaspoon turmeric
- 1⁄2 tablespoon garlic
- 1 teaspoon apple cider vinegar
- salt and pepper to taste
To marinate your tofu, slice into longer slices and mix with soy sauce, set aside for 1-2 hours.
In the meantime, make your dressing by mixing your yogurt, vegan mayo, turmeric, garlic, apple cider vinegar, and salt and pepper. Mix well and set aside.
Next, make your pickled veggies by thinly slicing carrots, daikon and cucumbers. Mix in a tall jar with vinegar, cilantro, vinegar, water, peppercorns and salt.
Begin to grill our tofu and cook through about 5 minutes on each side. Start to assemble by slicing your baguette in half, placing on your dressing, the cooked tofu and pickled veggies! Top with more dressing, close the sandwich and enjoy!