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Healthier Coconut Oil Mayonnaise + A Vegetarian Banh Mi

Course Healthy Snacks
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Ana Stanciu

Ingredients

For the Coconut Oil Mayonnaise

  • 2 egg yolks at room temperature
  • 1/3 cup extra virgin olive oil
  • 1/3 cup unrefined coconut oil
  • 1 tbsp lemon juice
  • 1 tsp good quality mustard regular or Dijon
  • A pinch pink Himalayan salt

For the Banh Mi Sandwich

  • 1 small whole wheat baguette sliced into sandwich sized halves
  • 1/2 cup extra firm tofu
  • 2 carrots cut into thin stripes
  • 2 cucumbers cut into thin slices
  • Fresh cilantro or parsley leaves
  • 2 tbsp tamari
  • 1 tsp coconut oil
  • 1 tsp rice vinegar
  • 4 tsp coconut oil mayonnaise
  • Freshly ground black pepper

Instructions

  1. Make the coconut oil mayonnaise - add the egg yolks into a blender and whisk until smooth.
  2. Add the lemon and mustard, and process to incorporate.
  3. Add gradually the olive oil while processing at low speed. Continue the same with the coconut oil.
  4. Season with salt, transfer into an airtight jar and refrigerate.
  5. Add the diced cucumbers and carrots into a bowl, together with the rice vinegar and freshly ground pepper, mix and set aside.
  6. Mix the tamari and coconut oil into a small bowl, cut the firm tofu into 1/2 inch slices and soak into the mixture.
  7. Heat a non stick skillet over medium heat, then add the marinated tofu slices and cook for four or five minutes on each side, until golden. Remove and set aside.
  8. Assemble the sandwiches with tofu, marinated cucumbers, carrots and mayonnaise.
  9. Add fresh cilantro or parsley leaves, then serve.