Vietnamese Brunch Feast: Banh Mi Bread Bowls with Tofu Scramble & Veggie Delight

Allergens

Soy (from tofu)

Ingredients

• 6 mini baguettes (preferably day
• old)
• 2 cups firm tofu, crumbled
• 3 tbsp soy sauce
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 1 bell pepper, diced
• 1 cup button mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup spinach leaves, roughly chopped
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F (175°C).
2. Slice the top off each baguette and remove some of the interior to create a bowl. Toast the bread bowls in the preheated oven for about 8 10 minutes, or until golden brown. Set aside.
3. In a large pan, heat the vegetable oil over medium heat. Add onion, bell pepper, mushrooms, and garlic, cooking until tender.
4. Crumble tofu into the pan and add soy sauce, salt, and pepper. Stir well and cook for 5 minutes, or until the mixture is heated through.
5. Stuff each bread bowl with a generous portion of the tofu scramble and top with spinach leaves and cilantro. Serve immediately.

Chef’s Insight

The secret to perfect Banh Mi Bread Bowls is using day-old baguettes for optimal texture and crispiness.

Notes

This recipe can be easily doubled or tripled for larger gatherings.