Vegan Banh Mi Sandwich

Our Vegan Banh Mi Sandwich is a plant-based twist on the classic Vietnamese favorite. Featuring marinated tofu, pickled vegetables, and a creamy sriracha mayo, this sandwich offers a delightful combination of flavors and textures. Perfect for lunch or dinner, it’s a healthy and satisfying meal that will impress your taste buds.

Ingredients:

• 1 baguette, sliced into 4 sections
• 1 block firm tofu, drained and pressed
• 1/4 cup soy sauce
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 cucumber, thinly sliced
• 1 carrot, julienned
• 1/4 cup daikon radish, julienned
• 1/4 cup rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1/4 cup vegan mayonnaise
• 1 tbsp sriracha sauce
• Fresh cilantro
• Jalapeño slices (optional)

Instructions:

1. Marinate the Tofu:

   • Slice the tofu into 1/2-inch thick pieces.
   • In a bowl, combine soy sauce, maple syrup, sesame oil, rice vinegar, and minced garlic. Marinate the tofu slices for at least 30 minutes.

2. Prepare the Pickled Vegetables:

   • In a bowl, combine the julienned carrot, daikon radish, rice vinegar, sugar, and salt. Let it sit for at least 30 minutes, stirring occasionally.

3. Cook the Tofu:

   • Heat a non-stick skillet over medium heat. Cook the marinated tofu slices for about 4-5 minutes on each side until golden brown and crispy.

4. Make the Sriracha Mayo:

   • In a small bowl, mix the vegan mayonnaise and sriracha sauce until well combined.

5. Assemble the Sandwich:

   • Slice each baguette section in half. Spread the sriracha mayo on both sides of the bread.
   • Layer the cooked tofu, pickled vegetables, cucumber slices, fresh cilantro, and jalapeño slices (if using) on the baguette.
   • Close the sandwich and serve immediately.