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Tofu Crispy Vegan Banh Mi Sandwich

Indulge in the flavors of Vietnam with this vegan twist on the classic Banh Mi sandwich. Crispy tofu slices paired with tangy pickled vegetables and fresh herbs, tucked in a crusty baguette, make this sandwich a vibrant feast you'll crave for lunch or dinner.

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Ingredients

number of servings
5

For the Sandwich:

  • 1 baguette Added to
  • 14 oz of firm tofu Added to
  • 2 tbls of soy sauce Added to
  • 1 tablespoon sesame oil Added to
  • 1 tablespoon honey or agave syrup Added to
  • 1 clove of garlic, minced Added to

For Pickled Vegetables:

  • 1 carrot, julienned Added to
  • 1 daikon radish, julienned Added to
  • 1 cucumber, julienned Added to
  • 12 Cup of rice vinegar Added to
  • 2 tbls of sugar Added to
  • 1 teaspoon salt Added to

For Garnish:

  • Fresh cilantro Added to
  • Sliced jalapeno Added to
  • Veganaise or mayo, optional Added to
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Directions

60 min.
1. Step

Start by preparing the pickled vegetables. In a bowl, combine the carrot, daikon radish, and cucumber. In a separate bowl, stir together the vinegar, sugar and salt until they dissolve. Pour the mixture over the vegetables and let them pickle for at least 30 minutes, stirring occasionally.

2. Step

Meanwhile, prep the tofu by draining it and pressing out excess moisture. Cut it into 1/2 inch thick slices.

3. Step

In a bowl, mix together soy sauce, sesame oil, honey and minced garlic. Marinate the tofu slices in the mixture for about 15 minutes.

4. Step

Heat a non-stick pan over medium heat. Add the tofu slices and the marinade to pan. Cook for about 5-6 minutes on each side, until golden brown and crispy.

5. Step

To assemble the sandwiches, split the baguettes lengthwise, leaving one side attached. Spread Veganaise or mayo on the inside if desired, layer the tofu slices, then top with pickled vegetables, fresh cilantro and sliced jalapeno.

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