Howdy friends, hope you’re all doing well, I know I am… Finals are over! Damn, right! I am back with delightful creations, guaranteed to make you happy, healthy and save you money. You in? Because today is taco day, Vegan Banh Mi Tacos Day.
Yeah, you heard me.
I don’t mean mayo, although this thing has some, I’m talking Mayo, as in the month of May, one of my favourite of the year. The month of May brings me so much joy, for a simple reason. NO MORE SNOW.
That’s a big deal to us Montrealers, and even a bigger deal for a Moroccan turned Montrealer.
I grew up in Marrakech, and loved it. Never saw any snow, only the blistering dry heat of Southern Moroccan sun. Can you tell I miss the heat?
The month of May brings more sunny days, and with it an abundance of food which floods the farmers’ market, making May perfect for fresh summery recipes like this one. May is now Taco month for me, and this is a guaranteed winner.
Now here is the thing about tacos, they are easy to make, and even easier to screw up. The secret to a perfect taco is simplicity.
What you’ll need is:
A perfectly warm and toasty tortilla + some kind of protein of your choice + some fresh veggies to give it that nice crunch and freshness + perfect dressing to bind it all together.
That’s the ultimate combo. This is all you need to remember, if you take away anything from this post. If you do, your tacos will forever be bomb.
Banh Mi Tacos:
I love the idea of a vegan protein, Asian flavoured taco. Somehow, Vietnamese flavour and corn tortillas just work. However, I will let you know off the bat that I did not use any pâté here. I find that it makes the taco too dense.
Here is how I made mine.
The protein I chose is of course tofu, my favourite vegan delicacy. I marinated it in a sweet and savoury barbecue sauce, topped it with fresh crispy radishes and marinated carots.
The result was just divine.
What you get is a Vegan Taco, made with perfectly toasted, barbecue flavoured tofu topped with seasame flavoured carrots, and to balance that deep flavour a fresh bunch of thinly sliced daikon radish and of course, a drizzle of vegan smoky & spicy mayo.
That made me happy. It made wifey hella happy too.
I hope that you will enjoy this recipe, I know we did. In the meantime, leave us your suggestions in the comment section and don’t forget to subscribe to our newsletter to help us grow our blog!
Have a great week,
- Half a pack of extra firm tofu, sliced thinly (approx. ¼”)
- 2Tbsp of hoisin sauce
- 1Tbsp of Sriracha. You can put less or more depending on how spicy you like your food.
- ½ Tsp of Sesame oil
- 1 Tsp of soy sauce
- 1 Large carrot
- 1 Tsp Sesame oil
- 1 Tsp soy sauce
- 2 Tbsp of vegan mayo. I use Hellman’s you can find it on amazon.com
- 1 Tbsp of Sriracha.
- ½ Tsp of liquid smoke.
- 5 Small Tortillas. You can use corn or flour tortillas. Up to you.
- 1 Cup of sliced daikon radishes. I use a mandolin to slice them.
- 1 Cup of thinly sliced cucumber. You can cut them any way you want, I use a potato peeler to get thin slices.
- *you can sub the radishes for cucumbers, or use both, go wild.
- 1 Tbsp of canola oil or grapeseed oil to fry your tofu.
- Using a potato peeler, start peeling your carrots. Once you’re done peeling the outer layer, use your peeler to make thin long slices of carrots. You can achieve that by peeling from top to bottom, by using long strokes and by focusing on one side at a time of your carrot.
- Place your carrots in a bowl and add sesame oil and soy sauce. Stir and set aside.
- In a bowl, add your tofu marinade and mix it using a whisk.
- Add your tofu and make sure the marinade covers it.
- Heat a non-stick pan on medium-high and add your canola oil.
- Once the pan is hot, add your marinated tofu. You will probably have some left over marinade, don’t throw it away!
- Let it fry on each side for about 3-4 minutes, or until it forms a crispy brown crust.
- While your tofu is frying, you can use some of that left over marinade by brushing your tofu with it. This will ensure that your tofu is both crispy and sticky.
- Once cooked set your tofu aside and start making your spicy may by mixing all the ingredients together (mayo-sriracha-liquid smoke). Set aside.
- Warm up your tortillas on hot pan. Make sure they don’t burn.
- *if you are using corn tortillas, it will be much better for you to steam them.
- Now you are ready to assemble. Take one tortilla, place a piece of tofu in the middle of it. Add some sliced radishes, sesame carrots, cucumbers and, a drizzle of spicy mayo.
- Serve and Enjoy !
Endlessly curious hipster
Vegan dabbler (I try !)