A Gluten-Free and Vegetarian take on the classic Vietnamese "sandwich"
Lemongrass Tofu “Banh Mi” Bowl
Savory, Tangy Spicy and Delish!
Before my son had to eat gluten-free I fell in love with a vegetarian tofu Banh Mi sandwich recipe from Cooking Light. It had lemongrass pan seared tofu, pickled carrot, radish and cilantro relish, and spicy Sriracha mayo.
Craving this sandwich, I used the flavors as inspiration for this Buddha bowl with brown rice, lemongrass roasted tofu, pickled carrots and radishes, spicy pickled cucumbers, avocado and of course a Sriracha mayo drizzle.
Savory, tangy, spicy, creamy, crunchy— this bowl has it all going on and it is amazing!
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...