Tofu Banh Mi Breakfast Sandwich

Unbelievably simple vegan banh mi sandwiches made with tofu and quick, homemade pickles. Serve them on a bagel for a satisfying savory breakfast!

For the Quick Pickles:
1 small carrot, sliced into thin rounds
1 small cucumber, sliced into thin rounds
1 small jalapeño, sliced into thin rounds (adjust to your spiciness preference, remove the seeds to reduce the heat)
1/2 cup white wine vinegar
1/2 cup water
1 tablespoon vegan cane sugar
1 teaspoon fine grain sea salt

For the Tofu:
2 tablespoons reduced sodium soy sauce
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil, plus extra for greasing the pan
1 medium clove garlic, minced
1/2 package (8 ounces) extra firm tofu, sliced 1/4 inch thick and gently pressed between paper towels to remove excess water

For the Sandwiches:
plain bagels, toasted if you like (gluten-free if necessary)
avocado slices
vegan mayo
fresh cilantro
sriracha

View the full recipe at Pickles & Honey →