BM# 68-Cooking Carnival: Day 16
Theme of Week 4: Bread based Street Foods
Dish: Vietnamese Banh Mi Sandwich
This is a vegan version of the traditional meat based sandwich and is made with baked tofu. You can either make your own baked tofu or use store bought one. I used Trader Joe’s sriracha flavored tofu and the sandwich turned out a little spicy and yummy.
There’s a lot going on in this sandwich in terms of textures and flavors. Pickled veggies add a nice sweet and sour flavor with a fresh crunch. The spicy mayonnaise spread adds a slightly spicy and tart flavor. I followed the recipe from Vegetarian Times magazine.
Vegan Bánh mì Sandwich
- 1 Baguette Small French (split in half lengthwise)
- 4 oz Tofu . Baked (I used Trader Joe's Sriracha baked tofu), thinly sliced
- 1 tbsp Vegan Mayonnaise
- 2 tsps Sriracha sauce (or other hot sauce)
- 1/4 tsp Tamari Soy sauce or Low-sodium
- 1 Cucumber Small , thinly sliced
- 3 tbsps Cilantro
- 6 ~ 8 Cherry Tomatoes , thinly sliced
- 4 ~ 6 Lettuce leaves , torn
- To taste Salt Pepper &
For the quick pickled veggies:
- 1/4 cup Carrot , shredded
- 1/4 cup Daikon Radish , shredded
- 1/4 cup Rice Vinegar Apple cider vinegar or
- 2 tsps Agave honey sugar nectar, or
- 1/2 ~ 1 tsp Red Pepper flakes
Make Pickled Veggies:
- In a small bowl, combine vinegar, agave, red pepper flakes and mix well. Add the shredded veggies and mix well. Let stand for 15~30 minutes, stirring occasionally.
Prep the Bread:
- Preheat the oven to 350°F. Place the baguette on a baking sheet and bake for 5 minutes or until the bread is crisp. Cool for 2~3 minutes.
Make spicy Mayonnaise:
- In a small bowl, combine mayo and 1tsp sriracha sauce. Mix well and set aside.
Make Bahn Mi Sandwich:
- Spread spicy mayo on both sides of the bread. Fill with sliced tofu, cucumber and cilantro.
- Drain the pickled veggies and spread on the sandwich. Top with tomatoes and lettuce and season with salt and pepper.
- Press top of baguette on sandwich, and slice the sandwich in half. Serve right away.