A Gluten-Free and Vegetarian take on the classic Vietnamese "sandwich"
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!