Healthier Coconut Oil Mayonnaise + A Vegetarian Banh Mi
Servings: 2
Ingredients
For the Coconut Oil Mayonnaise
- 2 egg yolks at room temperature
- ⅓ cup extra virgin olive oil
- ⅓ cup unrefined coconut oil
- 1 tablespoon lemon juice
- 1 teaspoon 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
- ½ cup extra firm tofu
- 2 carrots cut into thin stripes
- 2 cucumbers cut into thin slices
- Fresh cilantro or parsley leaves
- 2 tablespoon tamari
- 1 teaspoon coconut oil
- 1 teaspoon rice vinegar
- 4 teaspoon coconut oil mayonnaise
- Freshly ground black pepper
Instructions
- Make the coconut oil mayonnaise - add the egg yolks into a blender and whisk until smooth.
- Add the lemon and mustard, and process to incorporate.
- Add gradually the olive oil while processing at low speed. Continue the same with the coconut oil.
- Season with salt, transfer into an airtight jar and refrigerate.
- Add the diced cucumbers and carrots into a bowl, together with the rice vinegar and freshly ground pepper, mix and set aside.
- Mix the tamari and coconut oil into a small bowl, cut the firm tofu into ½ inch slices and soak into the mixture.
- 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.
- Assemble the sandwiches with tofu, marinated cucumbers, carrots and mayonnaise.
- Add fresh cilantro or parsley leaves, then serve.