Name: Scrambled Tofu Breakfast Bahn Mi
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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; 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)

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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.

Recipe

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.

5 from 1 vote

Print Pin Rate

Course: Sandwich

Cuisine: Vegan / Breakfast

Diet: Vegan, Vegetarian

Keyword: scrambled tofu

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 195kcal

Author: Veg Kitchen

Ingredients

½ pound white or brown mushrooms cleaned and thinly sliced
2 tablespoons vegetable oil
¾ 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
½ 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

US Customary - Metric

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.

Nutrition

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