Bánh mì or banh mi is the Vietnamese word for bread, but what you put in the middle is up to you! It typically includes something spicy, something pickled, and some kind of protein. In this case, we’ve chosen tofu, but you could also use tempeh. While portobello mushrooms aren’t high in protein, they would also make for a great substitute (plus, you still get lots of other nutrients from mushrooms!). Take a trip through Vietnam without leaving the comfort of your own home with this tasty sandwich!
1tsppure maple syrup (or date paste, link in Chef’s notes)
¼tspsalt (optional)
¼cupcilantro (optional, chopped)
½tspred pepper flakes (optional)
Sandwich Fixings
4slices organic baguette (your choice, but we recommend whole grain. Cut into four 6" slices)
4tbspeasy vegan mayo (link in notes)
Directions
1
Combine all the ingredients for the tofu marinade (tamari through ginger) in a large shallow dish. Slice the tofu into four 1/4" slices and place in the marinade so that tofu is completely submerged. Marinate for at least 1 hour.
2
Combine the ingredients for the pickled vegetables in a small bowl. Cover and refrigerate until ready to use.
Once the tofu is marinated, heat vegetable broth in a large skillet over medium heat. Once the broth is hot, add the tofu. Cook for about 5–7 minutes per side, until the tofu is brown and crispy on each side.
5
Toast your baguette, if desired.
6
Spread one tablespoon of the vegan mayo over the side of each slice.
7
Add the cooked tofu and a handful of the pickled carrots and radish.
8
Top with additional fresh cilantro and serve immediately.
Chef's Notes
Substitutions Substitute organic tempeh for the tofu.
Use ¼ teaspoon of powder ginger in place of one tablespoon of fresh ginger.
Use kimchi or kraut in place of the pickled vegetables.
Press your tofu If you want the tofu to be firm and crispy when you pan fry or bake it then you’ll want to press the water out of it at least an hour before you cook it. Wrap the tofu in paper towels or a clean tea towel and set something heavy on top of it, like a cast iron pan or a few heavy books. Let it press for about an hour if possible.
Layer it up Add some greens by layering on arugula, organic kale, or organic spinach to each sandwich.
Add other sliced vegetables you have on hand.
Sprinkle calcium-rich sesame seeds on top of the tofu before you assemble the sandwich.
Sugar-free Use date paste in place of maple syrup.
Ingredients
Marinated Tofu
8ozorganic tofu (firm, pressed, see Chef’s notes)
¼cuporganic tamari (reduced-sodium or coconut aminos)
¼cuporganic rice vinegar
1tbsppure maple syrup or date paste, link in chef’s notes
1tsppure maple syrup (or date paste, link in Chef’s notes)
¼tspsalt (optional)
¼cupcilantro (optional, chopped)
½tspred pepper flakes (optional)
Sandwich Fixings
4slices organic baguette (your choice, but we recommend whole grain. Cut into four 6" slices)
4tbspeasy vegan mayo (link in notes)
Directions
1
Combine all the ingredients for the tofu marinade (tamari through ginger) in a large shallow dish. Slice the tofu into four 1/4" slices and place in the marinade so that tofu is completely submerged. Marinate for at least 1 hour.
2
Combine the ingredients for the pickled vegetables in a small bowl. Cover and refrigerate until ready to use.
Once the tofu is marinated, heat vegetable broth in a large skillet over medium heat. Once the broth is hot, add the tofu. Cook for about 5–7 minutes per side, until the tofu is brown and crispy on each side.
5
Toast your baguette, if desired.
6
Spread one tablespoon of the vegan mayo over the side of each slice.
7
Add the cooked tofu and a handful of the pickled carrots and radish.
8
Top with additional fresh cilantro and serve immediately.
