BANH MI SANDWICH
A delicious vegan version of the Vietnamese banh mi sandwich - one of my favourite breakfast ideas!
Recommended Equipment
Ingredients
- 1 medium sized carrot
- piece of cucumber about 10 cm
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 200 g smoked tofu
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon smoked paprika powder Pimentón de la vera
- 100 ml vegan mayonnaise
- 1 tablespoon Sriracha sauce
- 1 french baguette
- 1 tablespoon pickled pink onions see blogpost
- 1 handful cilantro
- 1 pinch of salt and pepper
Instructions
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything :)
- Slice carrot and cucumber into thin slices. This works well with a vegetable peeler.
- Mix carrots, cucumber, 1 tablespoon of rice vinegar and brown sugar thoroughly in a medium bowl and set aside.
- Cut the smoked tofu into 3-5 mm thick slices; thinner is better. Heat a large pan, add some plant oil and fry the tofu slices over medium to high heat on one side for 5 minutes.
- In the meantime, combine maple syrup, soy sauce, 1 teaspoon rice vinegar, and smoked paprika powder into a sauce in a small bowl.
- Flip the tofu slices and fry for another 5 minutes, lowering the heat.
- Now brush them with about half of the sauce. This works especially well with a brush. Quickly stir the tofu slices in the pan and transfer to a plate immediately. The soy sauce tends to burn easily.
- Mix the other half of the sauce with mayonnaise and Sriracha.
- Cut one side of the baguette open and spread the new sauce mixture on the inside from both sides. Layer it with tofu, pickled vegetables, pink onions, and cilantro leaves, sprinkle with salt and pepper, and you're ready to enjoy!
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