Bahn Mi Flatbreads

🌱✖⚡ 

What to get out of the bag

SAUCE (THE red ONE)

carrot & Daikon

flatbreads

mushrooms

Tofu+marinade

cilantro

japapeno

ingredients: found at the end of this page

STEP 1

Pre-heat your oven to 450F

GF: bring your rice up to a boil + 1 cup of water and a pinch of salt. Once boiling turn down to a simmer, cover and let sit for ~12 min

STEP 2

Remove your veggies and cut as shown. 🌱

STEP 3

Bring a pan with 1 tbsp of oil up to medium high heat. Once hot, add in your mushrooms + tofu & marinade and cook for ~6 minutes just until things start to brown, stirring occasionally.

GF: continue to cook your mushroom and tofu for ~12 minutes total until the sauce thickens up and the tofu + mushrooms are nice and browned

STEP 4

When your mushrooms + tofu are done, start building your flatbreads by placing them on a baking tray. Spread your sauce on the bottom, then add your mushroom + tofu spreading them around your 3 flatbreads.

***be sure to save ~1/4 of your sauce off to the side for the end

STEP 6

Transfer to the oven and cook for ~13 minutes until the edges of the flatbreads just begin to brown.

STEP 7

When your flatbreads are cooked let them cool for 2 minutes. Drizzle with your extra sauce then top with your carrot & daikon, cilantro + only as much jalapeno as you can handle.

GF: build over your rice and don’t forget to add your arugula

INGREDIENTS📚

ingredients: naan bread, mushrooms, jalapeno, cilantro, pickled carrot and daikon

sauce: silken tofu, siracha, lime juice, GF soy, brown sugar, rice vinegar

marinated tofu: tofu, GF soy, sesame oil, five spice