Vegetarian Classic Banh Mi Sandwich
Elevate your sandwich game with this irresistible Vegetarian Classic Bánh Mì Sandwich recipe, a plant-based twist on the iconic Vietnamese favorite. Featuring golden-brown marinated tofu, tangy quick-pickled veggies, and a zesty sriracha mayo, this recipe delivers a delicious balance of savory, spicy, and fresh flavors. Crisp cucumber, fragrant cilantro, and a kick of jalapeño complete the vibrant medley, all nestled inside a perfectly crusty French baguette. Ready in just 30 minutes, this vegetarian banh mi is ideal for lunch, dinner, or anytime cravings strike. Perfect for fans of global cuisine, this recipe is a must-try for vegan-friendly food lovers and sandwich enthusiasts alike!
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Ingredients
- 14 oz Firm tofu
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 cloves Garlic, minced
- 1 whole French baguette
- 2 tablespoons Mayonnaise
- 1 tablespoon Sriracha sauce
- 1 large Carrot, julienned
- 1 medium Cucumber, thinly sliced
- 0.5 cup Daikon radish, julienned
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 0.5 teaspoon Salt
- 0.25 cup Fresh cilantro
- 1 unit Jalapeño, thinly sliced
Directions
Step 1
Drain and press the tofu to remove excess moisture. Then slice it into 1/2-inch thick slices.
Step 2
In a bowl, mix soy sauce, sesame oil, and minced garlic. Marinate tofu slices in this mixture for at least 15 minutes, or up to an hour for more flavor.
Step 3
While the tofu is marinating, prepare the pickled vegetables. In a small saucepan, combine rice vinegar, sugar, and salt. Heat over medium heat until the sugar is dissolved. Remove from heat and let it cool slightly.
Step 4
Place julienned carrots and daikon radish in a jar or bowl. Pour the cooled vinegar mixture over the vegetables and let them marinate for at least 15 minutes.
Step 5
Preheat a skillet over medium heat. Add marinated tofu slices and cook for 3-4 minutes on each side until golden brown. Set aside.
Step 6
In a small bowl, mix mayonnaise and sriracha sauce to make a spicy mayo spread.
Step 7
Slice the baguette into four equal sections and cut each piece horizontally to open. Spread a layer of spicy mayo on each half.
Step 8
Layer cooked tofu slices, pickled vegetables, cucumber slices, fresh cilantro, and jalapeño slices onto the bread.
Step 9
Assemble the sandwiches by closing the baguettes. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1356.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1605.2 |
| Total Fat 56.9g | 0% |
| Saturated Fat 6.7g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 30mg | 0% |
| Sodium 4811.3mg | 0% |
| Total Carbohydrate 216.5g | 0% |
| Dietary Fiber 17.1g | 0% |
| Total Sugars 49.4g | |
| Protein 71.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 796.6mg | 0% |
| Iron 14.7mg | 0% |
| Potassium 2173.2mg | 0% |
Source of Calories