This banh mi sandwich was created after my friend Anne went to Harvard for a while and I flew to Boston a lot to hang out with her. Our ritual was having breakfast at a yoga school café. We basically worked our way through their whole menu, and everything we tried was great, but there was this one combination that turned out to be my favourite: it was the Vietnamese banh mi sandwich and the hyper monkey smoothie. So I tried making something similar at home and I’m very happy with the result. You can find the smoothie here as snickers-cappuccino smoothie.
My banh mi sandwich is made with tofu and recommend using a tofu press* for this dish, it not only creates a much firmer texture, it also makes the tofu absorb the spices better. Whenever I cook something with tofu, I put the tofu into the tofu press about two hours before -it’s super easy, just put it in, close the lid and fasten the rubber bands.
You can buy bread or bake some nice baguette yourself. I love the banh mi sandwich with my fluffy pretzel twist baguettes that you can see in the pictures. I have to point out though, that they are not extremely stable. If you want to take sandwiches with you, maybe it’s better to skip the twisting and just form 4 little baguettes.
Recipe for the banh mi sandwich
about 25 minutes, serves 2-3
- 1 carrot, grated
- juice of 1/2 lime
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1/3 cup vegan mayo
- 1 tablespoon sriracha sauce
- 7 oz tofu, cut in slices (150 g)
- 1 tablespoon soy sauce
- 1/2 teaspoon maple syrup
- 1 teaspoon rice vinegar
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (Pimentón de la vera)
- 1 french baguette or 4 little baguette rolls
- 1/4 red cabbage, shredded
- 1/3 cucumber, sliced
- salt and pepper
How to make the banh mi sandwich
Combine carrot, lime juice, brown sugar and rice vinegar, then put aside.
Mix vegan mayo and sriracha sauce.
Combine garlic powder, onion powder, paprika powder, soy sauce, maple sirup and rice vinegar.
Cut tofu into thin slices and roast in a little oil, applying the marinade.
After 2-3 minutes, turn and apply marinade on other side.
Cut the baguettes in halves and apply sandwich sauce. Layer in drained carrot mix, red cabbage, tofu slices, cucumber and cilantro, then salt and pepper to taste.
Have you made this recipe? I would love to see your picture on Instagram @flymetotheveganbuffet or #flymetotheveganbuffet.
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