Try this twist on the classic banh mi Vietnamese sandwich for brunch, with lightly toasted, chewy bagels. Choose good-quality, pre-pressed tofu and pan-fry it until golden, then simply allow the pickled radishes, peanut butter and hot sauce to shine! The radishes and peanut spread can be prepared the night before, for a fuss-free brunch or lunch.

Method:

• Add the radishes, spring onion and chilli flakes to a bowl and spoon over the cider vinegar. Allow to stand for at least 1 hour, or overnight, to pickle.
• Cut the block of tofu horizontally into 4 slices, then cut each slice into 3 triangles.
• Heat the sunflower oil in a flat pan over a medium-high heat, then add the tofu triangles. Cook for 4–5 minutes until crisp and golden, then use tongs to turn the tofu. Cook for another 4 minutes on the other side.
• Meanwhile, in a small bowl, mix together the peanut butter, soy sauce and sesame seeds.
• Lightly toast the bagels, then spread over the peanut butter mix.
• Load the hot tofu into the bagels, then spoon in the pickled radishes. Sprinkle in the coriander and drizzle over the sriracha sauce to taste.

Extracted from Vegan Pantry (Quadrille)