Name: Vietnamese banh mi (tofu version)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 2 pc baguette (soft, light crust); 300 g firm tofu (sliced, marinated); 2 tbsp soy sauce + maple syrup (marinade); 1 medium carrot (julienne, pickled); 100 g daikon radish (julienne, pickled); 2 tbsp rice vinegar + sugar (for pickle); 1 small cucumber (sliced); 30 g fresh cilantro (whole leaves); 1 pc fresh chili (sliced, optional); 2 tbsp vegan mayo + sriracha; 2 tbsp neutral oil (for frying tofu)

Recettes
Vietnamese banh mi (tofu version)
VégétalienVégétarien

Vietnamese street sandwich — crispy fried tofu, sweet-sour pickled carrot + daikon, fresh cucumber, cilantro mountain, in a crackly baguette with sriracha mayo.

kilocalories

540

P

24g

C

70g

F

18g

⏱ 35 min✂ 20 préparation👤 2 pers.🧊 1frigo

Ingrédients

2 pc baguette (soft, light crust)
300 g firm tofu (sliced, marinated)
2 tbsp soy sauce + maple syrup (marinade)
1 medium carrot (julienne, pickled)
100 g daikon radish (julienne, pickled)
2 tbsp rice vinegar + sugar (for pickle)
1 small cucumber (sliced)
30 g fresh cilantro (whole leaves)

Étapes

Pickle: combine carrot + daikon + vinegar + sugar + pinch of salt; rest 20 min.
Press tofu 10 min; slice; marinate in soy + maple 5 min.
Pan-fry tofu in oil 3 min per side until golden.
Halve baguettes lengthwise; spread vegan mayo + sriracha.
Layer tofu + pickle + cucumber + cilantro + chili.
Press gently; eat immediately while bread is crackly.

Micros par portion

% de l'apport quotidien adulte (FDA/EFSA moyenne)

Fer
25 %

1 pc fresh chili (sliced, optional)

2 tbsp vegan mayo + sriracha

2 tbsp neutral oil (for frying tofu)

Calcium

28 %

B12

0 %

Oméga-3

36 %

Zinc

25 %

Cette recette contient une quantité négligeable de B12. Les véganes doivent supplémenter la B12 séparément (le seul nutriment que les plantes ne fournissent pas de manière fiable).

Traduction en cours — version anglaise affichée.

Toutes les recettes