Recipe Index

Scramble Tofu Breakfast Bahn Mi

Makes 4 eight inch sandwiches


Not just for breakfast, this hearty bahn mi sandwich packed in a toasted baguette is worth the effort for a weeknight meal. You could always just use carrot and cilantro for garnish, but for really amazing sandwiches make the 30 Minute Daikon and Carrot Star Anise pickles!


3 tablespoon vegetable oil

½ pound white or brown mushrooms, thinly sliced

3/4 cup thinly sliced shallots

2 clove garlic, mince

4 scallions, white and green parts separated and diced

1 pound firm tofu

1/2 cup vegetable broth

3 tablespoons soy sauce

1 tablespoon lime juice

1 teaspoon ground turmeric

½ teaspoon ground coriander

1/2 teaspoon ground white pepper



For the sandwiches:

4 six to eight inch crusty sandwich rolls or sliced baguettes

Vegan mayo 

Cilantro springs

Thin slices of ripe tomato

Asian garlic chile (Sriracha-style) sauce (if desired)

1/2 recipe 30 minute Daikon Star Anise pickles (optional but awesome) 


1. Heat a wok or cast iron skillet until nearly smoking, then saute mushrooms with 1 tablespoon of oil until browned. Remove from wok, wipe down the surface and add remaining oil. Stir-fry the shallots until golden, then add white parts of scallion and garlic and stir fry for 1 minute. Crumble in tofu, add mushrooms and stir-fry for another minute,. Whisk together vegetable broth, soy sauce, lime juice, turmeric, coriander and white pepper and pour over tofu. Use a large wooden spoon or rubber spatula to stir fry tofu until all of the liquid has been absorbed and tofu is golden, about 8-10 minutes. Tofu should be moist, even slightly dry but not wet. Turn off heat and set aside.


2. Slice rolls in half and toast if desired. Spread insides with mayo and distribute the tofu evenly on the sandwiches. Top with cilantro, tomato, chile sauce and pickles. Serve immediately!