This infamous Vietnamese sandwich is filled with chunky baked sweet and smoky tofu, along with DIY pickles. Banh Mi makes for the perfect vegan lunch or snack.
Servings: 2 people
- 390 g firm tofu
- 1 tsp onion powder
- ½ tsp smoked paprika
- 2 tbsp soy sauce / tamari / coconut aminos
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 tbsp maple syrup
- ¼ tsp salt
- Pickled vegetables
- Sriracha sauce
- Vegan mayo
- 1 large baguette
Preheat oven to 200°C.
In a bowl, mix together the onion powder, smoked paprika, soy sauce, rice vinegar, sesame oil and maple syrup.
Slice the tofu into rectangles, around 10-12 chunky slices.
Brush with the marinade (can be left overnight or a few hours to soak up the flavours).
Lay on baking tray lined with greaseproof paper.
Bake for 20 minutes, flipping over halfway.
Cut the baguette into 4 pieces, then slice each one lengthways, but not all the way so that both halves are still attached at one side.
Fill with the baked tofu, coriander, vegan mayo, sriracha and pickled vegetables.
- Any vegetables can be used as a filling
- Maple syrup can be replaced with other syrups, coconut sugar, brown sugar and other such similar sweetners
- Sriracha can be omitted
- Coriander can be used alongside or replaced with herbs such as lemon balm, Thai basil or mint
Calories: 699kcal | Carbohydrates: 83g | Protein: 30g | Fat: 27g | Saturated Fat: 4g | Sodium: 2073mg | Potassium: 242mg | Fiber: 5g | Sugar: 14g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 373mg | Iron: 7mg