Peanut butter toast never tasted so good! Inspired by the flavors of banh mi and our love for all Vietnamese food, this savory toast is the perfect breakfast or snack any time of day🍴Its super easy with little prep time, and so full of flavours!
INGREDIENTS:
- Vegan Peanut Butter or Almond Butter
- Pickled Veggies:
- 1 small radish or daikon, sliced into matchsticks
- 1 small carrot, sliced into matchsticks
- ½ small cucumber, sliced
- 4 tbsp apple cider vinegar, more as needed
- Pinch of sugar
- Pinch of salt
- Water as needed
- Moong Sprouts
- Springs of Cilantro
- Mint leaves
- Chopped red chillies
INSTRUCTIONS:
- The main flavour maker are the pickled vegetables. Make the pickles ahead if you can, for robust flavours. But if you don't have the time, making it on the spot works well too. Place the radish and carrots in a medium jar with the apple cider vinegar, sugar, and salt. Press them down gently to cover. If the liquids don’t cover the veggies, add a little water and more vinegar if required. Let it chill for at least an hour. You can store it in the fridge for up to a week.
- Toast your bread slices.
- Slather your toast generously with nut butter of your choice. We went with the peanut butter.
- Now layer it with the pickled veggies, herbs, chopped chillies and lots of freshly chopped cilantro and mint!!
- One final drizzle of peanut butter and enjoy!
SPECIAL TIPS/ NOTES:
- For the pickled veggies: if you can't find daikon, use radish or just skip it.
- If you like more spice, add the green chilli or jalapeños to the pickled vegetables.
- Since we wanted to keep this recipe quick and easy, we skipped the spiced mayo and marinated tofu. Here is the tofu marinade recipe:
- Tofu Marinade:
- 1 tbsp good quality cold pressed oil like olive, peanut, etc.
- 2 tablespoons naturally fermented soy sauce or tamari
- Juice of ½ lime
- 1 garlic clove, minced
- ½ tsp minced ginger
- Freshly ground black pepper
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