Vegan Banh Mi

About this recipe

Experience the vibrant flavors of Vietnam with this vegan banh mi, where crispy, marinated tofu meets tangy pickled vegetables, all wrapped in a crusty baguette. Perfect for a quick yet satisfying lunch that brings a taste of street food into your kitchen.

Ingredients

• 1 baguette
• 8 ounces firm tofu, sliced
• 1 carrot, julienned
• 1 cucumber, thinly sliced
• 1 jalapeno, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1/4 cup vegan mayonnaise
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 tablespoon sriracha sauce
• 1 clove garlic, minced
• Salt and pepper to taste

Directions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Slice the baguette horizontally and toast in the oven for 5 minutes until crispy.

3. 3

   Heat a skillet over medium heat, add tofu slices, and cook each side for 5 minutes until golden brown.

4. 4

   Whisk together vegan mayonnaise, soy sauce, rice vinegar, maple syrup, sriracha, minced garlic, salt, and pepper.

5. 5

   Spread the sauce on both sides of the baguette.

6. 6

   Layer tofu, carrot, cucumber, jalapeno, cilantro, and mint on one half of the baguette.

7. 7

   Close the baguette and slice into servings.

8. 8

   Serve immediately.