:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/O_j_-WasO2KYt359FtEx/12f1980f209b475b0aa68e59dc7f67.png "Tofu Crispy Vegan Banh Mi Sandwich")
Tofu Crispy Vegan Banh Mi Sandwich
Indulge in the flavors of Vietnam with this vegan twist on the classic Banh Mi sandwich. Crispy tofu slices paired with tangy pickled vegetables and fresh herbs, tucked in a crusty baguette, make this sandwich a vibrant feast you'll crave for lunch or dinner.
Ingredients
For the Sandwich:
- 1 baguette
- 14 oz of firm tofu
- 2 tbls of soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or agave syrup
- 1 clove of garlic, minced
For Pickled Vegetables:
- 1 carrot, julienned
- 1 daikon radish, julienned
- 1 cucumber, julienned
- 1⁄2 Cup of rice vinegar
- 2 tbls of sugar
- 1 teaspoon salt
For Garnish:
- Fresh cilantro
- Sliced jalapeno
- Veganaise or mayo, optional
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Directions
Start by preparing the pickled vegetables. In a bowl, combine the carrot, daikon radish, and cucumber. In a separate bowl, stir together the vinegar, sugar and salt until they dissolve. Pour the mixture over the vegetables and let them pickle for at least 30 minutes, stirring occasionally.
Meanwhile, prep the tofu by draining it and pressing out excess moisture. Cut it into 1/2 inch thick slices.
In a bowl, mix together soy sauce, sesame oil, honey and minced garlic. Marinate the tofu slices in the mixture for about 15 minutes.
Heat a non-stick pan over medium heat. Add the tofu slices and the marinade to pan. Cook for about 5-6 minutes on each side, until golden brown and crispy.
To assemble the sandwiches, split the baguettes lengthwise, leaving one side attached. Spread Veganaise or mayo on the inside if desired, layer the tofu slices, then top with pickled vegetables, fresh cilantro and sliced jalapeno.
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