-
20
minPrep Time -
30
minCook Time -
50
minReady in -
perYield -
450
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan Sandwich
- Allergens:soy,wheat
- Seasons:summer,spring,fall
- Cuisines:
- Courses:lunch,dinner,snacks
Recipe Description
A vegan twist on the classic Vietnamese sandwich, featuring marinated tofu, pickled vegetables, and fresh herbs on a crusty baguette.
Ingredients
- 1 block firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 garlic clove, minced
- 1 teaspoon sesame oil
- 1 cup daikon radish, julienned
- 1 cup carrot, julienned
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 baguette
- Vegan mayonnaise
- Cilantro
- Sliced cucumber
- Sliced jalapeno
- Soy sauce
Steps:
- Press tofu to remove excess water, then slice into 1/4-inch slices.
- Marinate tofu slices in a mixture of soy sauce, maple syrup, minced garlic, and sesame oil for 15 minutes.
- Bake tofu at 400°F (205°C) for 20 minutes, flipping halfway through.
- Combine rice vinegar, sugar, with julienned daikon and carrot to pickle them, let sit for at least 30 minutes.
- Slice baguette lengthwise and spread with vegan mayonnaise.
- Drizzle with soy sauce and Sriracha if desired.
Similar recipes that you might like:

Fasulye Pilaki
This vegan Fasulye Pilaki blends the sublime flavors of white beans with tomatoes, carrots, and a kiss of lemon, offering a nourishing tribute to Turkish culinary tradition. Prepared with a devotion to simplicity and health, it stands as a satisfying meal or an exquisite side dish.

Stir-Fried Kale with Fermented Soybean
A vegan delight that marries the nutritious kale with umami-rich fermented soybeans; perfect for a quick, flavorful, and healthy meal.

Vegan Breakfast Cookies
Crafted with the finest oats, nuts, seeds, and fruits, these Vegan Breakfast Cookies offer the perfect balance of nutrition and flavor, making mornings irresistibly delightful.
Birthdays, Cuisines, Dinner, Game Night, Lunch, Snacks, Vietnamese | No Comments » on Banh Mi Chay