I have a confession to make, I didn`t technically make this, I conceptualized it, finished it, and seasoned it, but I did not make it. The husband did, under my direction, but he did. He came home to watch the March Madness and I went to the gym. When I got home from work, I took everything out and said cook this, chop all this and stick it in a big bowl. He looked a bit confused, but I think he was just trying to get out of the cooking. He did not succeed.
If you looked at my On Deck this week, you saw that I bought a bulgur wheat-quinoa blend. Since it was warm, I thought it would make for a nice salad with the red pepper, cucumber, and tomatoes I had on hand. It also leaves me with leftovers and I need something to bring to work for lunch tomorrow – this is it. It`s fast, easy, super healthy, and perfect for a warm day. It`s also vegan and can be made gluten-free if you skip the bulgur and go with all quinoa. This will go on rotation.
I could not decide whether to make this tonight or do avocado sandwiches. I decided on this, my tofu had marinated 2 days and was quite tasty uncooked, so banh mi it was.
Other than the recipes for the pickled daikon and carrots, and the tofu marinade, this is all pretty simple. Just bake the tofu and assemble with some cucumber, sriracha-mayo, jalapenos, and cilantro. I suppose you could leave off the mayo and call it vegan.
So I bake the tofu here, yes bake it. I find that baking tofu makes it firm up nicer and, obviously, it does not require oil. This is perfect for a warm spring night, or whenever.