Description
Finally, a FODMAP safe banh mi sandwich packed with fresh herbs and pickled vegetables.
Ingredients
Scale
Pickled Vegetables:
- 1/2 cup carrots, matchstick
- 1/3 cup cucumbers, matchstick
- 1/4 cup rice wine vinegar
- 2 tbsp white sugar
- 1 tbsp salt
Tofu marinade:
- 1 package of extra firm tofu
- 2 tbsp sesame oil
- 1 tsp brown sugar
- 2 tbsp tamari or soy sauce
- 1 tsp fresh ginger, minced
- 1/2 lime, juiced
- pepper, to taste
- *FODMAP safe baguette
- **Optional ingredients: cilantro, jalapenos and sriracha mayo.
Instructions
The night before the meal (or the morning of):
- In a medium-size bowl, whisk the rice wine vinegar, sugar and salt.
- Add the carrots and cucumbers to the bowl.
- Cover the bowl and refrigerate.
- In a medium-size bowl, combine the tofu marinade ingredients and set aside (everything but the actual tofu).
- Press the tofu for at least 30 minutes between sheets of paper towels to absorb excess liquid. Replace the paper towels halfway through as the towels will be soaked. (I use something heavy like a plate or pan for extra weight.)
- Once pressed, cut tofu into 2 inch long rectangles.
- Add tofu to the sauce and gently mix.
- Cover the bowl and refrigerate.
The next day:
- Preheat the oven to 400 degrees.
- On a lined baked sheet, add the tofu and brush the extra sauce on top.
- Bake for 35-40 minutes until tofu is browned and crispy.
- Pile on the pickled vegetables, tofu onto the baguette.
Notes
*Schar brand baguette is my absolute favorite. I order mine from Thrive Market online.
**Sriracha mayo-sriracha has a small amount of garlic listed in the ingredients. I am highly sensitive to garlic but am okay with this. Note this would be a moderate FODMAP spread!
Keywords: gluten-free sandwiches, fodmap sandwich, fodmap recipes
