easy pickled red onions

What&#x27;s a Bahn Mi Bowl? A healthy vegan deconstructed Vietnamese sandwich! Loaded with greens, raw veggies, spicy tofu, brown rice, pickled veggies, and drizzled with a tangy Sriracha vegan mayo dressing.

Vegan Bahn Mi Bowl

kale (chopped)

Romaine lettuce (chopped)

carrot (shredded)

tri-colored grape tomatoes (cut in half)

jalapeno

cilantro (chopped)

limes (quartered)

microgreens

onions

cabbage

White vinegar (amount dependent on mason jar size)

Tablespoons sriracha (add a teaspoon at

soy sauce

rice wine vinegar

raw cashews (soaked beans

lemon juice

water

apple cider vinegar

sriracha

brown rice

Press and cut the tofu into 1 to 1 12 inch cubes

Whisk together marinade

Pour over the tofu in a refrigerator-safe container.

Shake to combine.

Refrigerate overnight for the best results.

Spicy Tofu

If grilling, do not cut into cubes before grilling unless grilling the pieces in a grill basket. Otherwise cut into two equal pieces and marinate and cook the slabs whole.

Pre-heat grill to 350 or medium-low

You can place the marinated tofu directly on the grill or use a grill basket.

Grill for 7 minutes on each side

Let cool slightly, then cut into cubes

Grilling Tofu

Follow the exact directions for marinating.

Pre-heat oven to 350 degrees

Place tofu pieces on a baking sheet with parchment paper or silicone baking mats; I used my copper crisper pan.

Baking Tofu 

Place marinated cubes into the basket, not touching each other. Some people prefer dipping pieces of marinated tofu in corn starch; I don&#x27;t use the cornstarch method but feel free to do so if desired. 

Cook on 370 for 10 minutes

Open the basket and turn large tofu pieces over.

Bake for 10 more minutes

Air-Fried Tofu

Heat a non-stick skillet to medium.

Add marinated tofu, only adding a small amount of the marinade at a time.

As the tofu cooks, using a spatula, turn it over, adding the additional marinade. 

Cook until brown on all sides and the marinade has diminished

Cooking Tofu in a Skillet

Prepare 1 cup of brown rice following package instructions. 1 cup uncooked rice yields 2 cups cooked.

Cook ahead of time and reheat for a time-saving tip.

Prepare the Brown Rice

Add all ingredients to a high-speed blender. Blend until smooth.

Add Sriracha in small amounts and taste to meet individual taste preferences.

For an unspicy dressing, substitute soy sauce or tamari for the Sriracha.

For a nut-free option, substitute silken tofu or white beans for the cashews.

Refrigerate until ready to serve.

Sriracha mayo dressing

Fill an 8 ounce or 16-ounce mason jar 3/4 full of white vinegar.

Pour the vinegar into a saucepan.

Now, add 1 Tablespoon for an 8-ounce jar or 2 Tablespoons for a 16-ounce jar, of agave, maple syrup, or date syrup

Bring to a boil.

Chop purple cabbage and place it inside the mason jar.

Pour the boiling vinegar combination into the jar covering the cabbage.

Leave on the counter until the jar mixture cools to room temperature.

Cover with a lid, and place in the refrigerator overnight.

Repeat the same process to make pickled red onions

Pickling the vegetables or raw cabbage and onions

Begin with 4 separate bowls

Begin with a base of brown rice, and a combination of kale and Romaine lettuce, diving the ingredients into four bowls.

Add the raw and pickled vegetables, again dividing into 4 separate bowls.

Top with microgreens, cilantro, and lime wedges.

Drizzle with the Sriracha mayo dressing.

Making the Bahn Mi Bowl

Tangy, sweet, and quick to make—these easy pickled red onions will become your go-to topping for so many things. The pickling process removes the sharp bite from the onions.

Easy Pickled Red Onions

red onions (small-medium size)

red wine vinegar

sugar

salt

Start by making the pickling brine first. In a small saucepan, combine the water, red wine vinegar, sugar, and salt. Heat over medium, stirring occasionally, until the sugar and salt dissolve completely.

Slice your red onions and pack them into a glass mason jar. The size of the onions will determine how much you can fit in, but don't worry—once the brine is added, the onions will shrink a little.

Pour the hot brine over the onions, making sure they are fully covered by the liquid.

Allow the pickled onions to sit at room temperature for about 1 hour, letting the flavors combine.

Once cooled, cover the jar and store it in the refrigerator. The pickled onions will be ready to eat in about 30 minutes, but they taste better once they are completely cold and get an even better flavor after a few hours or overnight.

Olga, I have made many of your recipes and have each one of to be fantastic. ( Cod, porcupines meatball, chicken/potatoes, ) We especially like the Belarusian recipes.

So delicious! I always have some on hand to level up anything and add that pop of color!!

https://www.youtube.com/watch?v=BZiuuEYYvFo

These Easy Pickled Red Onions add a lovely pop of flavor to your meals. Tangy, sweet and none of the raw bite. 
Recipe: https://www.olgasflavorfactory.com/recipes/condiments-sauces/easy-pickled-red-onions/

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Easy Pickled Red Onions

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