Bánh mì mit Tofu, Kimchi & Sriracha-Mayo⁠

Bánh mì with tofu, kimchi & sriracha mayo⁠

Quick topping, super tasty, full of good vegetables and protein-rich tofu. Instead of the classic carrots pickled in vinegar, we use SUUR Love Craft Kraut Kimchi style and creamy Sriracha mayo and serve the street food classic with living microorganisms on top.

⁠For 1 serving:⁠

1 baguette of your choice (here spelled baguette, the amounts of the other ingredients vary depending on the size)⁠
approx. 100 g smoked tofu, cut into slices about 0.5 cm thick (here almond-sesame from Taifun Tofu)⁠
approx. 100 g cucumber, washed and thinly sliced ​​lengthways⁠
2-4 tbsp sriracha mayo⁠
approx. 4 tablespoons SUUR Love Kraft herb kimchi style ⁠
1 tbsp coconut oil⁠
optional: ⁠
fresh coriander⁠
Black sesame for sprinkling⁠

Sriracha Mayo:⁠
2 tbsp vegan mayonnaise⁠
1 tbsp cashew butter⁠
4-6 tablespoons plant-based milk (preferably soy)⁠
2 teaspoons medium hot mustard⁠
2 tsp SUUR Sriracha Hot Sauce⁠
1 clove garlic⁠
To taste: lemon juice, salt⁠

For the Sriracha: Mix all the ingredients in a blender or with a hand blender and season to taste.⁠

Fry the tofu slices in hot coconut oil for about 3 minutes on both sides until crispy. Set aside.⁠

Cut the baguette lengthwise and spread mayo on both halves. ⁠

Cover the bottom half first with tofu, then with cucumber and finally with kimchi. Possibly sprinkle with black sesame.⁠

Fold up.⁠ Bon appetit!⁠

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