These tofu banh mi vegan sliders are packed with flavour and a twist on the classic. They're great as appetizers for a party, or as a delicious dinner.
Total Time
30min
4.8
11 Ratings
Author: My Second Breakfast
Servings:
2
Ingredients
•
7
oz
Firm Tofu
•
1
Farmhouse Eggs® Large Brown Egg
•
1
cup
Panko Breadcrumbs
•
1
tsp
Salt
•
1
bunch
Scallions
, thinly sliced
•
1/4
Lime
, juiced
•
4
Tbsp
Mayonnaise
•
2
Tbsp
Chili Sauce
or Sambal Olek or Sriracha
•
1
Baguette
•
1
Carrot
, shredded
•
1
handful
Fresh Cilantro
, roughly chopped
•
1
Cucumber
, thinly sliced
•
to taste
Pickled Hot Chili Peppers
•
1
handful
Lettuce
Cooking Instructions
1.
Preheat oven to 375 degrees F (190 degrees C).
2.
Pat Firm Tofu (7 oz) dry with paper towels and cut into 1/2 inch slices.
3.
On a plate, mix together Panko Breadcrumbs (1 cup) and Salt (1 tsp).
4.
In a small bowl lightly beat the Farmhouse Eggs® Large Brown Egg (1).
5.
Line a baking sheet with parchment paper.
6.
Dip tofu slices in the egg and coat with panko crumbs. Place on the prepared baking sheet. Bake for 20 minutes, until golden brown, flipping midway through.
7.
For chili mayonnaise, mix Scallions (1 bunch), Lime (1/4), Mayonnaise (4 Tbsp), and Chili Sauce (2 Tbsp) together in a bowl.
8.
Halve the Baguette (1) into 2 6-inch portions.
9.
To assemble, layer the tofu, Carrot (1), Fresh Cilantro (1 handful), Cucumber (1), Pickled Hot Chili Peppers (to taste), and Lettuce (1 handful). Enjoy!
Nutrition Per Serving
CALORIES
386
FAT
27.2 g
PROTEIN
12.8 g
CARBS
21.6 g
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