Vietnamese banh mi (tofu version)

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)

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

⏱ 35min✂ 20prep👤 2serves🧊 1dfridge540kcal24 gP70 gC18 gF

VeganVegetarian

Per serving micros

% of adult daily reference intake (FDA/EFSA averaged)

Iron
25%
Calcium
28%
B12
0%
Omega-3
36%
Zinc
25%

This recipe has negligible B12. Vegans should supplement separately (B12 is the one nutrient plants don't reliably provide).

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)

Steps

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