Description
Craving a Vietnamese classic? This mouthwatering vegetable banh mi sandwich blends crisp vegetables, zesty pickles, and savory tofu between crusty baguette slices. Packed with bold flavors, you’ll savor each delicious bite of this plant-powered culinary delight.
Ingredients
Scale
Main Ingredients:
- 4 French baguettes
- 1/2 cup tofu, grilled or baked
- 1/2 cup shredded lettuce
Vegetables and Garnishes:
- 1 medium carrot, julienned
- 1 small cucumber, sliced thin
- 1 small daikon radish, julienned
- 1/2 cup fresh cilantro leaves
- 1 jalapeño, sliced thin
Sauces and Seasonings:
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce
- Soy sauce (optional)
Instructions
- Prepare quick pickled vegetables by mixing julienned carrots and daikon radish with rice vinegar, sugar, and salt. Let marinate for 15-20 minutes to develop tangy flavors.
- Create spicy mayo by whisking mayonnaise and sriracha sauce until smooth and well-blended.
- Slice baguettes horizontally, creating a wide opening for generous fillings. Lightly toast bread at 350°F for 2-3 minutes to enhance crispiness.
- Generously spread sriracha mayo across both bread surfaces, ensuring complete coverage.
- Arrange grilled tofu as the primary protein layer, positioning it strategically for even distribution.
- Layer crisp cucumber slices atop tofu, creating a refreshing foundation for additional ingredients.
- Distribute pickled vegetables evenly, allowing their vibrant colors and tangy essence to shine.
- Add shredded lettuce for textural contrast and subtle crunch.
- Sprinkle fresh jalapeño slices to introduce subtle heat and zesty undertones.
- Garnish with fresh cilantro leaves, providing bright, herbaceous notes.
- Optional: Drizzle light soy sauce across filling for enhanced umami depth.
- Carefully close sandwich, pressing gently to compact ingredients, and serve immediately for optimal taste and texture.
Notes
- Pickling vegetables quickly enhances flavor and adds tangy crunch to the sandwich, so don’t skip this step.
- Experiment with tofu preparation by marinating it in soy sauce, ginger, or garlic before grilling for deeper taste profiles.
- Swap traditional baguette with gluten-free bread to make the recipe celiac-friendly and accommodating for different dietary needs.
- Adjust sriracha mayo spice level by adding more or less sauce to suit personal heat preferences.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Snacks
- Method: Pickling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 5 mg