Name: Vegan Bánh mì Sandwich
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 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 (&); 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)

Jump to Recipe

BM# 68-Cooking Carnival: Day 16
Theme of Week 4: Bread based Street Foods
Dish: Vietnamese Banh Mi Sandwich

Continuing with our ‘Cooking Carnival’, this week I’m going to post recipes with Bread in Street foods. First up is this delicious Vietnamese sandwich called Bánh mì. This is one of the product of French colonial Vietnam. This sandwich combines crusty French baguette with cold cuts or roasted meats, a smear of mayo and plenty of vegetables – cucumber, cilantro and pickled carrots and daikon.

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

Vegan Banh Mi Sandwich made with spicy baked tofu and quick pickled shredded veggies.

Author: Pavani

Print Pin Rate

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Course: sandwich

Cuisine: vietnamese

Servings: serving

Ingredients

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

Instructions

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.

Notes

Comments

Gayathri Kumar

September 19, 2016 at 12:05 pm

That is a nice filling sandwich. Very interesting textures and flavours in the sandwich.

usha

September 19, 2016 at 1:07 pm

Sriracha flavored tofu sounds really yummy! That is a colorful, tempting and a filling sandwich.

Nalini

September 20, 2016 at 1:46 am

This is one such colorful and filling sandwich,looks awesome..

vaishalisabnani

September 20, 2016 at 3:19 am

That is one jumbo sandwich !..loads of veggies , tofu siracha…oh such amazing flavors..I am drooling Pavani. I am a big fan of sandwiches..and you all know that.

harini-jaya

September 20, 2016 at 8:57 pm

Definitely a filling and healthy sandwich

srividhya

September 22, 2016 at 6:11 pm

that looks amazing. love the way you grated that cucumber. so thin. yum

Priya

September 24, 2016 at 6:51 pm

Such an ultimate Banh mi sandwich, i have tasted the non veg version and am sure this vegan version will definitely tickle my tastebuds.

Kalyani

September 26, 2016 at 3:17 am

I Love everything that goes in here, and that pickled veggies especially tickle me quite a bit 🙂

Smruti Shah

October 07, 2016 at 12:39 am

The sandwiches look so tempting! I love how you made a vegetarian version of this famous sandwich!

Archana

October 09, 2016 at 6:29 am

Mmmm! I am imagining myself eat it an wondering how big my aaaa will be. Delicious and yummy.

Sowmya

October 13, 2016 at 2:30 am

This is surely my favorite theme – bread and street food sound awesome! Love this vegan sandwich. I am guessing my husband would love it too if I make it spicy like yours. Yumm

Srivalli

October 20, 2016 at 8:15 am

So beautifully done and I know I am going to love this week’s theme..

sapana

October 31, 2016 at 9:42 pm

Oh my you are killing me with these$scrumptious sandwiches. Too good to resist.

Priya Srinivasan

November 23, 2016 at 9:59 am

Such a filling loaf!!! totally yumm! Pickled veggies, baked tofu, i m just imagining the flavors in my mouth and i m just salivating!!!!

Suma Gandlur

December 01, 2016 at 6:22 pm

A lovely and filling sandwich to include in your sandwich series.