-
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.
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