Tofu Banh Mi Sandwich
Tofu Banh Mi with Vietnamese pickled veggies, cilantro, and a mayo-hoisin sauce – one of the most delicious sandwiches ever!
Servings 4 small sandwiches
- 1 cup carrots julienne strips
- ½ cup daikon radish, radish, or both mixed julienne strips
- 1.5 tbsp rice vinegar
- 1 tbsp sugar
- ¼ tsp salt
- 3 tbsp vegan mayo
- 1.5 tbsp hoisin sauce
- 1.5 tsp sriracha use more or less to adapt your own spice level
- 1 large baguette
- 1 pkg. cilantro
Cover the tofu in a paper towel and press to remove excess water. Cut into thin slices (~0.5 inch/1cm).
Mix all the ingredients for the marinade, place the tofu slices in a large casserole, drizzle with the sauce and let it sit for at least 15 minutes - Flip the tofu a few times.
Heat a nonstick frying pan with oil and cook each side of the tofu for 5 minutes until brown and lightly crispy. I always add the remaining marinade to the pan for more flavorful tofu - be aware that it can get a little messy with all the sauce in the pan.
Slice the carrot and radish into julienne strips. Place in a bowl, add the rice vinegar, sugar, salt and massage with your hands. Leave it to sit for at least 15 minutes.
Cut the baguette in 4 pieces and slice each one open in the middle, but don't cut entirely through, so that one end still holds together.
Mix all the ingredients for the Hoisin-Mayo and spread the bread with it. Add tofu, pickled veggies, and cilantro.
- The recipe is for four small or two large sandwiches.
- All ingredients can be stored up to two days in the fridge.
- Sandwiches can be prepared in advance and kept for max. one day in the fridge.
Calories: 357kcal | Carbohydrates: 46g | Protein: 10g | Fat: 13g | Saturated Fat: 1g | Sodium: 1324mg | Potassium: 310mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5365IU | Vitamin C: 7.6mg | Calcium: 84mg | Iron: 2.9mg