How to Make Tofu Báhn Mi
We’re heading to Southeast Asia for a vegan take on a traditional Vietnamese sandwich, a tofu Báhn Mi. A Báhn Mi is vibrantly coloured and delicious! In this sandwich, you’ll find crispy and savoury tofu in place of a classic meal filling, tangy vegetables, spicy vegan mayo all on a fresh baguette. In fact, Báhn Mi actually means baguette in Vietnamese.
- Yield: 4 1x
Ingredients
Scale
Ingredients:
- 4 crispy rolls or one large baguette cut into 4 pieces
- 1 block of extra firm tofu sliced crosswise into ½ inch thick slabs
- ½ red onion thinly sliced
- ½ cup of shredded carrot
- ½ cucumber peeled halved lengthwise and thinly sliced
- 2 cups of finely shredded purple cabbage
- 1/3 cup of fresh cilantro leave
- ¼ cup of vegan mayo (recipe here)
- 1 tbsp of Sriracha
- 3 tbsp of vegetable oil
- Salt and pepper to taste
Vegetable Marinade:
- 3 tbsp of soya sauce or tamari
- 2 tbsp of mirin
- 3 tbsp of Braggs Liquid Aminos
- 2 tsp salt
- 1 tbsp freshly squeezed lime juice plus 1 tsp lime zest
Instructions
- Spread tofu on paper towel-lined baking sheet and let drain for 20mins. Gently press dry with paper towels and season with salt and pepper.
- Meanwhile, combine carrots, cabbage, cucumber and onion with vegetable marinade in a bowl and let sit for 15mins.
- In a second bowl, whisk together vegan mayo and Sriracha.
- Line a plate with paper towel. Spread cornstarch in a shallow dish. Add salt and pepper to taste. Dredge tofu in cornstarch and transfer to plate. Heat oil in a large skillet over medium-high heat. Add tofu and cook until crisp and browned (about 4 mins per side). Transfer to paper-towel lined plate.
- Spread mayonnaise mixture evenly over cut sides of each roll. Layer tofu, pickled vegetables (leave extra liquid in the bowl) and cilantro evenly. Press gently on sandwiches.
Find it online: https://susancooksvegan.com/tofu-bahn-mi/