Curried Tofu Banh Mi Recipe

Pickled veggies:

• 1/2 cup rice wine vinegar , or sub apple cider vinegar or white vinegar
• 1/3 cup hot water
• 1/4 tsp sea salt
• 1 tsp maple syrup
• 2/3 cup thinly sliced or shredded carrot
• 1/2 cup sliced cucumber
• 1/2 cup shredded or thinly sliced daikon or white radish , optional
• 1 jalapeno, thinly sliced , optional

Curried Tofu:

• 14 oz firm or extra firm tofu , pressed for atleast 20 mins
• 1 tsp curry powder , less or more to preference
• 1.5 tsp soy sauce or tamari
• 1 tsp maple syrup or sugar
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 3 tbsp coconut cream (scoop from a can of full fat coconut milk)

Coconut curry sauce:

• 3/4 cup coconut milk
• 1/2 tsp flour , rice flour for glutenfree
• 1/2 tsp curry powder
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp sugar

Other:

• cilantro or mint or both
• lettuce or crunchy baby greens
• bread or baguettes