A stunning tableau of a rich beet-red hash contrasted by jolts of yellow tofu scramble peeping from the crispy, golden half sandwich. The dish is accented with bright specks of green coriander and red chili flakes. A lime wedge placed strategically on the side of the plate pops a dash of summery green.

Beet Hash Bánh Mì with Scramble Tofu

Name: Beet Hash Bánh Mì with Scramble Tofu
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Vietnamese
Ingredients: medium beet, 4 peeled and grated; extra-firm tofu packet, 1 crumbled; garlic cloves, 2 minced; shallots, 2 finely chopped; French baguette, 1 cut into 4 pieces; green chilis, 2 finely sliced; fresh coriander, handful roughly chopped; soy sauce, 4 tbsps none; fresh lime, 1 wedged; black pepper, 2 tsps none; chili flakes, to taste none; vegetable oil, 4 tbsps none; salt, to taste none

Category Breakfast

Prep 15 minutes

Cook 25 minutes

Style Vietnamese

Technique Sauté

Diet Friendly Vegan

Daily Recipe: November 27, 2025

In this unexpected Vietnamese-inspired breakfast, your taste buds will embark on a delightful journey. First, you will encounter the earthy sweetness of beet hash, followed by the crispy crunch of a baguette, and lastly, the subtle heat from black pepper and chili flakes that feigns the warmth of Southeast Asia. Enhanced with scrambled tofu bringing in a protein punch, this breakfast will give your cold morning a warm and cosy start.

Ingredients (for 4)

Medium beet - 4 - peeled and grated
Extra-firm tofu packet - 1 - crumbled
Garlic cloves - 2 - minced
Shallots - 2 - finely chopped
French baguette - 1 - cut into 4 pieces
Green chilis - 2 - finely sliced
Fresh coriander - handful - roughly chopped
Soy sauce - 4 tbsps - none
Fresh lime - 1 - wedged
Black pepper - 2 tsps - none
Chili flakes - to taste - none
Vegetable oil - 4 tbsps - none
Salt - to taste - none

Preparation

Step 1 - 🍳🧅🔥

Heat half the vegetable oil in a large pan over medium heat. Add finely chopped shallots and minced garlic, stirring until they become fragrant.
Step 2 - 🍲🥕💧

Add the peeled and grated beet to the pan. Cook until the mixture softens and the excess liquid has evaporated.
Step 3 - 🧂🌶️✌️

Sprinkle the beet mixture with salt, black pepper, and chili flakes based on your preference. Set aside when done.
Step 4 - 🥘🍚🏮

In a separate pan, heat the remaining oil. Crumble the tofu into the pan, then pour the soy sauce over it. Stir fry until golden brown. Season with salt and pepper.
Step 5 - 🥖🥬🥪

Slice the French baguette into 4 pieces and further cut each piece half way through. Stuff each piece with the freshly cooked beet hash and scrambled tofu.
Step 6 - 🌿🍋🍽️

Top it off with finely sliced green chilis and roughly chopped fresh coriander. Squeeze a fresh lime wedge over and it's ready to serve!

Additional

For kids, you can remove chili flakes and green chilis for a less spicy version. You can also replace tofu with eggs for a non-vegan option. This dish pairs wonderfully with a refreshing glass of homemade iced coffee to complement the rich beet hash.