Meatless Monday: Tofu Bahn Mi Collard WrapsPosted: September 22, 2014
The LifeVest office has been eating well lately, and we want you to join in with us!
For our last company lunch, our food blogger and LifeVester Grace brought us these Tofu Banh Mi Collards Wraps. Banh mi is a traditional Vietnamese sandwich, generally filled with some type of protein, and layered with cucumbers, cilantro, pickled carrots, and sometimes various other veggies. In its translation, the word “Banh mi” actually means loaf, or slice of bread, so generally, you’ll find all of those ingredients encompassed by an airy baguette. Grace’s version, however, is obviously a bit different — and healthier, too!
Any office skepticism about bread being lifted for leaves was quickly erased after our first bite from this recipe. The swap for collards makes these wraps significantly lighter, but even more notably, enables bahn mi to really show its true flavors. As Grace puts it:
“Here, collard wraps are able to balance the delicate freshness of the traditional Banh mi composition, while adding an even extra layer of freshness on top of it all. It lightens up the whole meal, while enabling more flavor to shine through. Peel back that one-inch layer of bread, and the notes of deliciousness from the slaw, cilantro and other jamboree of ingredients are able to reach their fullest potential.”
Ditch white bread, seize some autumn greens, and get wrapping. You can easily make these the night before, and pack them in aluminum foil for a grab-and-go lunch you can feel good about. Head on over to Grace’s blog for the recipe.