Description
This recipe, “Vegan Banh Mi Sandwich,” is a plant-based take on the classic Vietnamese Banh Mi sandwich, typically made with meat, pickled vegetables, cilantro, and a flavorful spread on a baguette.
Ingredients
- 1 baguette, cut into 4 sections
- 1 block firm tofu, pressed and sliced
- ¼ cup soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 clove garlic, minced
- ½ cucumber, thinly sliced
- 1 carrot, julienned
- ¼ cup rice vinegar
- 1 tbsp sugar
- ½ cup fresh cilantro
- ¼ cup vegan mayonnaise
- 1 tbsp Sriracha (optional)
Instructions
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Marinate Tofu: In a bowl, mix the soy sauce, rice vinegar, maple syrup, and minced garlic. Add the tofu slices and let them marinate for at least 15 minutes. This allows the tofu to absorb the flavors.
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Quick-Pickle Vegetables: In a separate bowl, mix the rice vinegar and sugar until the sugar dissolves. Add the thinly sliced cucumber and julienned carrot, and let them pickle for at least 15 minutes. This creates a quick and easy pickle that adds tanginess and crunch to the sandwich.
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Pan-Fry Tofu: Heat a pan over medium heat and cook the marinated tofu slices until golden brown on both sides, about 3-4 minutes per side.
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Make Spicy Mayo (Optional): In a small bowl, mix the vegan mayonnaise with Sriracha, if using.
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Assemble Sandwich: To assemble the sandwich, spread the spicy mayo (if using) on the inside of each baguette section.
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Layer Ingredients: Layer the pan-fried tofu, pickled vegetables (drained), and fresh cilantro inside the baguette.
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Serve: Serve immediately.
