Vegan Banh-Mi-Bowl

Vegan Bahn-Mi Bowl 

This bowl has quite a few components and the first time you make it, you'll think it's allot of work, but once you prep ahead of time, it is really easy to assemble and soo worth it...It's one of my all time favorite bowls. 

• Pickled Vegetables
• 2 cups julienne daikon radish
• 2 cups julienne carrot
• 2 small jalapenos sliced
• 1 cup water
• 1/2 cup vinegar
• 1/2 cup rice vinegar
• 1/4 cup agave syrup
• 1/2 teaspoon salt
• Combine all ingredients except veggies and mix well. Add the veggies and place in sealed container in the fridge overnight or for at least an hour
• 
  
Smoky Lemon-Tamari Tofu
• One 14-ounce block of extra firm tofu, drained, sliced into 4 rectangles (chop the block in half widthwise and then slice each half lengthwise, so you have 4 flat rectangles), and pressed for at least 1 hour
• 2 tablespoons tamari
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 1 teaspoon siracha or other hot sauce
• 1 teaspoon liquid smoke
• 1/2 teaspoon garlic powder
• Mix all the ingredients except the tofu well. add tofu and marinate for at least an hour or overnight
• When ready to assemble the dish. Place a minute amount of olive oil in a pan and pan fry the tofu until edges are crispy

Cabbage & Kale Slaw

• 2 cups chopped kale
• 1 cup shredded red cabbage 
• 2 tablespoons fresh lemon juice
• 1 teaspoon sesame oil
• Rub the kale with the lemon juice and sesame oil with your hands, massaging it well until it softens, add the cabbage and combine
• 
  
Bowl
• 2 cups warm  white or brown rice or warm Quinoa
• 1 cup thinly sliced cucumber
• 1/2 cup thinly sliced radish
• 1 avocado, chopped or sliced
• sliced jalapeno for garnish (optional)
• cilantro and sesame seeds for garnish ( optional )
• 
  
• Siracha Aioli 
• Mix these together
• 1 Tablespoon Vegan mayo
• 1 tbsp Siracha
• Thin with a little water and a little rice wine vinegar

Assemble the bowl. 

Place the rice in the bottom of the bowl. place a cup of the cabbage and kale slaw around it. Top with pickled veggies. Garnish with remaining items from bowl ingredients and top with Siracha aioli. 
Recipe by Keepin it Kind