Vegan Banh Mi
Huỳnh Ngọc Thuỳ
6 months ago
A delicious and flavorful vegan version of the classic Vietnamese sandwich, Banh Mi. Packed with fresh vegetables, tofu, and a tangy sauce, this sandwich is sure to satisfy your cravings.
Cooking Time
20 minutes
Serving Size
2 servings
Nutrition Per Serving
Cal
350
Protein
15g
Fat
12g
Sat Fat
2g
Carbs
45g
Chole
0mg
Fiber
6g
Sugar
8g
Sodium
800mg
Ingredients
- 1 baguette
- 8 ounces of firm tofu, sliced
- 1 carrot, julienned
- 1 cucumber, thinly sliced
- 1 jalapeno, thinly sliced
- 1/4 cup of fresh cilantro leaves
- 1/4 cup of fresh mint leaves
- 1/4 cup of vegan mayonnaise
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of maple syrup
- 1 tablespoon of sriracha sauce
- 1 clove of garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the baguette in half lengthwise and place it on a baking sheet. Toast it in the oven for about 5 minutes, or until it is crispy.
- While the baguette is toasting, prepare the tofu. Heat a non-stick skillet over medium heat and add the sliced tofu. Cook for about 5 minutes on each side, or until it is golden brown and crispy.
- In a small bowl, whisk together the vegan mayonnaise, soy sauce, rice vinegar, maple syrup, sriracha sauce, minced garlic, salt, and pepper. Set aside.
- Once the baguette is toasted, remove it from the oven and let it cool slightly. Spread the vegan mayonnaise mixture on both sides of the baguette.
- Layer the tofu, julienned carrot, sliced cucumber, jalapeno slices, cilantro leaves, and mint leaves on one side of the baguette.
- Fold the other side of the baguette over the filling to create a sandwich.
- Slice the sandwich into individual servings and serve immediately.
- Enjoy your delicious vegan Banh Mi!
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