Vegan Banh Mi sandwiches with seared tofu and tangy pickled vegetables tucked into crusty baguettes are a great way to enjoy the delicious mix of Vietnamese flavors.
Ingredients:
- 1 block firm tofu, pressed and sliced into slabs
- 4 small baguettes or sandwich rolls
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/2 cup thinly sliced radishes
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon sriracha optional
- 1/4 cup vegan mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
- Salt and pepper to taste
- Pickled jalapenos, for garnish
- Fresh cilantro leaves, for garnish
Instructions:
In a bowl, combine shredded carrots, cucumber, and radishes with rice vinegar, soy sauce, maple syrup, sesame oil, and sriracha
Let marinate for at least 30 minutes
In a separate bowl, mix vegan mayonnaise with lime juice and chopped cilantro
Season with salt and pepper to taste
Heat a non-stick skillet over medium heat
Add tofu slabs and cook until golden brown on both sides, about 3-4 minutes per side
Slice the baguettes or rolls in half lengthwise
Spread the cilantro-lime mayo on one side of each sandwich
Place a few tofu slabs on the bottom half of each sandwich, then top with the pickled vegetables
Garnish with pickled jalapenos and fresh cilantro leaves
Serve immediately and enjoy!
