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We love Mellissa at The Stingy Vegan, and we LOVE this pint-sized recipe of Vietnamese Banh Mi heaven! She even includes how to make vegan mayo from scratch!!
Original Post: Thestingyvegan.com
Tofu Banh Mi Vegan Sliders
INGREDIENTS
- 450 grams (16 oz) extra-firm tofu, drained and pressed – $1.75
- 4 tablespoons soy sauce – $0.20
- 3 tablespoons water – $0.00
- 2 tablespoons maple syrup – $0.67
- 2 tablespoons tomato paste – $0.17
- 1 tablespoon brown sugar – $0.09
- 2 cloves of garlic, grated or finely minced – $0.16
- 1 teaspoon ginger, grated or finely minced – $0.02
- 1/8 teaspoon liquid smoke – $0.02
- 2 large carrots, peeled and julienned – $0.22
- 250 grams (4 oz) daikon radish, peeled and julienned (can sub winter radish or red radishes) – $0.00 (free from my garden)
- 1 cup (240 ml) apple cider or rice vinegar – $0.96
- ½ cup water – $0.00
- 1 tablespoon sea salt – $0.09
- 2 tablespoons white sugar – $0.12
- 3 tablespoons aquafaba* (garbanzo cooking liquid) – $0.00
- ½ cup (120 ml) neutral-tasting oil – $0.40
- 1 ½ tablespoons sriracha or sambal oelek (adjust to taste) – $0.20
- 2 tablespoons oil, for frying – $0.10
- 10 slider buns – $1.45
- 1 small cucumber, sliced – $0.38
- 4 green onions, very thinly sliced – $0.40
- 2 long green chili peppers, sliced – $0.96
- A handful of cilantro – $0.10
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