Vegan Tofu Banh Mi
Traveler's elegance with a splash of femininity. Discover this dish as if you're wandering the bustling streets of Saigon, appreciating the blend of flavors, and reveling in its vegan beauty.
- 1 small baguette (preferably whole grain)
- 100 g firm tofu (sliced)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil
- 1/2 small cucumber, (thinly sliced)
- 1 small carrot (julienned)
- 1/4 cup fresh cilantro leaves
- 1 tbsp vegan mayonnaise
- 1 tbsp pickled daikon radish (optional)
- A dash of black pepper
- Red chili flakes (optional, to taste)
In a pan over medium heat, sear the tofu slices after marinating them in soy sauce and sesame oil until they're golden brown on each side.
Slit the baguette down the center, but not all the way through.
Spread the vegan mayonnaise on the inside.
Layer the tofu slices, followed by cucumber, carrot, cilantro, and pickled daikon radish.
Season with black pepper and optional red chili flakes.
Press the sandwich slightly to marry the flavors. Enjoy!
Servings 1
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 2g10%
- Sodium 700mg30%
- Potassium 400mg12%
- Total Carbohydrate 50g17%
- Dietary Fiber 6g24%
- Sugars 7g
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Substitutions:
- Tamari for soy sauce (for gluten-free). Seitan can be used in place of tofu for a different texture.
Pairing:
- This sandwich pairs wonderfully with a fresh mango salad or a glass of iced green tea with a squeeze of lime.
Tip:
- Marinating the tofu overnight will enhance the flavors even further.