When a friend of mine went to Harvard for a while, 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 it at home and I’m very happy with the result.
I 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.
Ingredients for the Banh Mi sandwich
for the sandwich sauce:
1/4 cup oil (60 ml)
1/3 cup plant milk (80 ml)
1 teaspoon mustard
1 tablespoon sriracha sauce
or, if you want it a little easier just mix 1/3 cup mayo and 1 tablespoon Sriracha
for the pickled carrot:
1 carrot, grated
juice of 1/2 lime
1 tablespoon brown sugar
1 tablespoon rice vinegar
for the tofu:
5 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)
for the sandwich:
1 french baguette or 2 baguette rolls
1/4 red cabbage, shredded
salt and pepper
for the smoothie:
1 espresso/ double espresso
1/4 cup dark chocolate (40 g)
1/4 cup peanut butter (55 g)
3/4 cup plant milk (180 ml)
1/2 teaspoon maple syrup
pinch of salt
How to make the banh mi sandwich and hyper monkey
Combine carrot, lime juice, brown sugar and rice vinegar, then put aside.
Mix plant milk, oil, mustard and sriracha sauce in a blender.
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 and cilantro, then salt and pepper to taste.
Melt the dark chocolate in espresso and mix all the smoothie ingredients in a blender*.
Have you made this recipe? I would love to see your picture on Instagram @flymetotheveganbuffet or #flymetotheveganbuffet.
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