Vegan Banh Mi

Name: Vegan Banh Mi
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 400g firm tofu, sliced and pressed; 4 tbsp soy sauce; 1 tbsp sesame oil; 2 small baguettes or bread rolls; 2 carrots, julienned; 1 daikon or cucumber, julienned; 4 tbsp rice vinegar; 1 tbsp sugar; 4 tbsp vegan mayonnaise; 2 tbsp sriracha; 1 handful fresh coriander; 1 jalapeno, sliced

Vietnamese banh mi with crispy tofu, pickled vegetables, coriander and sriracha mayo in a crusty baguette.

Total time

45 min

Prep

35 min

Cook

10 min

Difficulty

easy

Cuisine

Vegan

vegetarianvegan

Ingredients

400gfirm tofu, sliced and pressed

4 tbspsoy sauce

1 tbspsesame oil

2small baguettes or bread rolls

2carrots, julienned

1daikon or cucumber, julienned

4 tbsprice vinegar

1 tbspsugar

4 tbspvegan mayonnaise

2 tbspsriracha

1 handfulfresh coriander

1jalapeno, sliced

Instructions

Pickle carrots and daikon in rice vinegar and sugar for 30 minutes.

Marinate tofu in soy sauce and sesame oil 20 minutes.

Pan-fry tofu over high heat until golden and crispy on both sides.

Mix vegan mayo with sriracha.

Split baguettes and toast cut sides.

Spread sriracha mayo on both sides.

Fill with crispy tofu and pickled vegetables.

Add coriander and sliced jalapeno, close and serve immediately.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

218

Protein

17.5g

Fat

12.4g

Carbs

11.6g

Fiber

2.5g

Sodium

1007mg

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