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Vegan Banh Mi
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
1
Pickle carrots and daikon in rice vinegar and sugar for 30 minutes.
2
Marinate tofu in soy sauce and sesame oil 20 minutes.
3
Pan-fry tofu over high heat until golden and crispy on both sides.
4
Mix vegan mayo with sriracha.
5
Split baguettes and toast cut sides.
6
Spread sriracha mayo on both sides.
7
Fill with crispy tofu and pickled vegetables.
8
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
Reviews
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★★★★★
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