“banhmicuits” use pan fried tofu, avocado crema, quick pickled veggies, and sriracha mayo to echo the fresh flavors of Vietnamese banh mi sandwiches all topped on TRISCUIT Sriracha Crackers!
Guys, I have a burning question for you: are you a sweet or savory kind of snacker? The answer, obviously, is savory. Okay, fine, I suppose this is a matter of so-called “personal opinion” but in my heart of hearts, savory is the way to go.
It’s not that I’d flat out say no to Strawberry Rhubarb Pie Ice Cream (I’m human, after all) but if you put a bowl of it next to another bowl of crackers, it would be a super hard decision for me. I am the kind of girl who has eaten a bowl of parmesan popcorn for dinner on more than one occasion, after all.
Though if said bowl of crackers was TRISCUIT Sriracha crackers then the answer would be simple: I’d shove that lovely bowl of ice cream out of the way and dig right in. Because have you had these? Did you even know these amazing things existed!?
And they are miraculous.
I was lucky enough to find the last box in the entire Walmart (note: Warren with his eagle eye spotted it from afar and I leaped with joy). Seriously, how cool is this box?
And because I was craving a Vietnamese Banh Mi Sandwich when I bought these (though let’s be real, when am I not craving banh mi?) I thought I would translate all those gorgeous, fresh flavors into an elegant little appetizer.
(Also, I had just had some amazing sushi so pretty presentation was on my mind in a major way.)
I’m on board with anything served on a cracker–particularly straight up sharp cheddar cheese–but it doesn’t take that much effort to elevate the simple cracker into an elegant small bite that would be comfortable at any backyard soiree.
It all starts with pan fried tofu. You already know how I feel about pan frying (re: Pan Fried Steak and Pan Fried Chicken) so it was only a matter of time before this happened. And I’m so glad it did.
While these pretty crackers would taste wonderful with just about any pan fried protein, I love the creaminess tofu brings. Plus it’s a great vegetarian option if you serve these along with a few other tapas-y plates.
And since banh mi wouldn’t be banh mi without pickles, I used my trusty julienne shredder (like a vegetable peeler but with little teeth to quickly and thinly slice veggies–it is awesome!) to whip up a batch of quick pickles to use as a pretty little crown on each banhmicuit (heh heh, get it?)
Once you have your tofu and veggies prepared, mash a California Avocado with Greek yogurt and you’re all set. From here on out it’s all a matter of artful arranging. And with this magical combination of toppings, you really can’t go wrong!
And don’t forget to drizzle a little sriracha mayo over each one!
If you answered my original question with “sweet” I really hope you give these bad boys a chance–they might just sway you to the savory side and there will be no turning back once you’re there!
I love the crisp texture of the sriracha crackers and how it contrasts so perfectly with the cool banh mi flavors. And now that I’ve found this winning topping combination, I can’t wait to try others!
I’m thinking a skinny offering made on TRISCUIT Reduced Fat Crackers –maybe a twist on Blackened Shrimp Tacos?
If you’re looking for more fun ideas on how to dress up your crackers, there are some amazing ideas here!
Banhmicuits On Triscuit Sriracha Crackers
- 12 TRISCUIT Sriracha Crackers
- Avocado Crema
- Pan Fried Tofu
- Quick Pickled Vegetables
- Sriracha Mayo
- ½ ripe California Avocado, mashed
- 1 individual-sized cup of plain Greek yogurt
- juice and zest of half a lime
- 1 tablespoon cilantro, minced
- 12 slices (about ¼-inch thick) extra firm tofu
- salt and pepper to taste
- flour to coat each side of tofu
- olive oil for frying
- 1 small carrot, sliced thinly
- 1 small cucumber, sliced thinly
- 1-2 tablespoons rice vinegar
- 1 teaspoon sugar
- To make the avocado crema, mash avocado in a small bowl then add Greek yogurt, lime zest and juice, cilantro, and a pinch of salt. Mix until completely incorporated and smooth. Set aside.
- To make the pan fried tofu, sprinkle each slice with a little salt and pepper. Coat both sides of each slice with flour (this is an optional step) then fry in olive oil over medium heat until both sides are golden (about 2-3 minutes per side).
- While the tofu is frying, make the quick pickled veggies. Put julienned carrots and cucumbers in a bowl and sprinkle with rice vinegar and sugar. Stir to combine and set aside
- To assemble the bannmicuits, arrange 12 TRISCUIT Sriracha Crackers on a tray. Put a small dollop of avocado crema on each cracker. Top with a slice of pan fried tofu and drizzle each assembled cracker with a pinch of pickled veggies and drizzle of sriracha mayo.