Vegan Bánh Mì
This crave-worthy, hormone-friendly sandwich is packed with flavorful pan-seared tofu, fresh herbs, and tangy veggies on a delicious, toasty baguette.
Servings: 3
Calories: 495kcal
Ingredients
Pickled Vegetables
- 1 cup shredded or julienned carrots
- 1 cup julienned or thinly sliced daikon radish
- ½ cup rice vinegar
- 1 tbsp maple syrup
- ½ tsp salt
Marinated Tofu
- 8 oz super-firm tofu, pressed and sliced into 6 pieces
- 1 tbsp tamari or soy sauce
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 1 tsp sesame oil
- 1 clove garlic, grated or minced
Sandwich Assembly
- 3 whole-grain or sourdough baguette-style sandwich rolls (such as Dave's Killer) toasted if desired
- ½ English cucumber, thinly sliced
- Fresh cilantro
- Jalapeño slices (optional)
- Shredded red or green cabbage
Creamy Spread
- 3 tbsp vegan mayonnaise
- 1 tsp sriracha
Instructions
- Pickle the vegetables by placing the shredded carrots and daikon in a jar or dish along with the vinegar, maple syrup, and salt. Stir gently and set aside for at least 15 minutes.
- Marinate the tofu by combining tamari, rice vinegar, maple syrup, sesame oil, and garlic in a medium-sized bowl. Carefully toss the tofu slices in the marinade and let sit for 10-15 minutes. (See marinating tips in the Notes & Storage section of post.)
- Meanwhile, make the creamy spread by combining the sriracha with the mayonnaise. Finish prepping the vegetables you are using to assemble the sandwiches if necessary.
- Cook the tofu by adding a bit of avocado or sesame oil to a nonstick skillet over medium heat. Pan-sear the tofu until it is golden on both sides (about 3-4 minutes per side).
- Assemble the sandwiches by spreading the mayonnaise on the inside of the sandwich rolls. Layer each sandwich with tofu, pickled vegetables, cabbage, cucumber, cilantro, and jalapeño (if using).
Notes
Nutrition
Serving: 1 sandwich | Calories: 495kcal | Carbohydrates: 54g | Protein: 25g | Fat: 20g | Saturated Fat: 2g | Fiber: 8g | Sugar: 18g