Tofu Banh Mi Sandwich

This vegan version of the classic Vietnamese sandwich is easy to make in just 20 minutes! The combination of crispy baked tofu slices with shredded carrots, cucumber slices and jalapeno peppers is sure to be a hit! Enjoy this delicious Tofu Banh Mi sandwich for lunch or dinner!

Cooking Equipment:

Baking sheet; Small bowl; Knife; Cutting board

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Vietnamese

Keywords:

Tofu, Banh Mi, Sandwich, Vietnamese, Vegan

Meal:

Main Course

Cooking Method:

Baking

Dietary Restrictions:

Vegan

Servings:

Ingredients:

200g firm tofu, drained and pressed

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/4 teaspoon ground black pepper

2 tablespoons soy sauce or tamari sauce

2 tablespoons rice vinegar

2 tablespoons maple syrup

1 tablespoon sesame oil

2 teaspoons sriracha sauce (optional)

4 small French rolls or baguettes

1/2 cup shredded carrots

1/4 cup sliced cucumber

1/4 cup sliced jalapeno peppers (optional)

Cooking Instructions:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Cut the tofu into thin slices and place on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, and black pepper. Bake for 10 minutes until golden brown and crispy.

In a small bowl, whisk together soy sauce or tamari sauce, rice vinegar, maple syrup, sesame oil and sriracha sauce (if using). Set aside.

Slice the French rolls or baguettes in half lengthwise and spread each side with the prepared sauce mixture.

Place the baked tofu slices on one side of each roll or baguette and top with shredded carrots, cucumber slices and jalapeno peppers (if using). Close the sandwiches and serve immediately.

Nutrition:

Calories – 441 kcal; Fat – 18.3 g; Carbohydrates – 44.7 g; Protein – 21.3 g; Sodium – 845 mg; Sugar – 6.2 g

Rating:

Tofu Banh Mi Sandwich

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