Vegan Banh Mi Bowl

This recipe is from Hot for Vegan Food Comfort Classics. This book is quickly becoming one of my favs!!

  • Jalapeño Aioli (1/2 c vegan mayo, 2 tbsp pickled jalapeños, 1 tbsp lemon juice blitzed in a small processor)
  • 1 16 oz brick firm tofu, cubed
  • 1/4 c cornstarch
  • 1/2 c barbecue sauce
  • 2 heads of romaine shredded
  • 3 green onions, sliced thin
  • 2 c shredded carrots
  • 2 c English cucumber, sliced thin
  • 1 cilantros, chopped
  • 1/2 c pickled jalapeños

Preheat oven to 425.

Toss the tofu with the cornstarch. Spread on a baking sheet and bake 20 minutes. Toss with BBQ sauce and bake 10 more minutes.

In a large bowl combine lettuce, carrots, onions, cucumber and cilantro with 1/4 c jalapeño aioli, toss to combine, add more if needed.

Divide among 4 plates, top with tofu and jalapeño slices

Serves 4.

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