This week my partner made four different sandwiches. I’m not kidding. By far, my favorite sandwich was the vegan banh mi. He scoured Cleveland’s bakeries to find the perfect french baguette. All the trouble was worth it.
The sandwich was the perfect blend of acidic and creamy. The veggies went well with the thinly sliced fried tofu. I scarfed it down. I won’t lie – this is definitely a “splurge” meal, but it’s one you’ll eat with no regrets.
Check out the recipe below, and give this sandwich a try! Let me know what you think.
Vegan Banh Mi
Prep Time: ~20 minutes; Cook Time: ~10 minutes; Yield: Serves 2
- 1/2 block extra firm tofu
- 1/2 cup carrot, shredded
- 1 cup cabbage, shredded
- 1/4 cup red onion
- 1/2 cucumber, sliced
- 2 large lettuce leaves, torn
- 1/2 jalapeño, thinly sliced and seeded
- 1/2-3/4 cup Rice Wine vinegar
- 2 tsp. vegan sugar
- 4 sprigs cilantro
- 2 tbs vegan mayo (I used Just Mayo)
- 1 tbs spicy mustard
- 2 6″ french baguette
- Olive oil, for frying
- Salt and pepper, to taste
- Slice the carrots, onion, cabbage, and cucumber.
- Be sure to keep the cucumber separate from the other veggies.
- Combine the rice wine vinegar, vegan sugar, and a pinch of salt and pepper in a small bowl.
- Add the carrot, cabbage, and onion.
- Mix together until well coated.
- Set aside for 15 minutes, mixing occasionally.
- Thinly slice the tofu block so you achieve eight 1.5″x4″ pieces that are .25″ thick.
- Pat dry to remove excess moisture.
- Place the tofu in a shallow pan with a drizzle of olive oil or on a griddle.
- Let the tofu sauté until it is well browned on both slides, flipping, occasionally.
- Thinly slice and seed the jalapeño.
- Rinse and tear the lettuce leaves.
- Preheat the oven to 350 degrees.
- Toast each side of the buns for a few minutes.
- You want to achieve a slight crisp, but do not burn the buns.
- Assemble the sandwiches with mayo, mustard, tofu slices, pickled veggies, cucumber, jalapeño, and cilantro.