Indulge in the amazing flavors of this vegan Banh Mi sandwich. Packed with crispy tofu, pickled vegetables, fresh herbs, and a tangy sauce, this sandwich is both healthy and satisfying. It's a perfect blend of Vietnamese and American cuisine, making it a crowd-pleasing option for any occasion. This recipe can be easily customized to suit your taste and dietary preferences.
Ingredients
- 1 block of firm tofu
- 1 French baguette
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 jalapeno, sliced
- 1/4 cup sliced radishes
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Sriracha sauce
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Directions
- Press the tofu by placing it between two paper towels and putting a heavy object on top. Let it drain for 15 minutes.
- Preheat the oven to 400°F (200°C). Cut the tofu into thin slices and toss them with soy sauce, maple syrup, and vegetable oil. Place the slices on a baking sheet and bake for 20 minutes, flipping halfway through.
- In a small bowl, whisk together rice vinegar, maple syrup, Sriracha sauce, and lime juice to make the dressing for the pickled vegetables. Add the shredded carrots, sliced cucumber, jalapeno, and radishes to the bowl and toss to coat. Let it marinate for at least 15 minutes.
- Slice the baguette lengthwise and lightly toast it in the oven for a few minutes.
- Assemble the banh mi sandwich by spreading a layer of the pickled vegetables on the bottom half of the baguette. Top with the baked tofu slices, fresh cilantro, and mint. Sprinkle with salt and pepper.
- Serve the vegan banh mi sandwich immediately and enjoy!
