• 20
    min
    Prep Time
  • 30
    min
    Cook Time
  • 50
    min
    Ready in

  • per
    Yield
  • 450
    cal
    Calories
  • User Review:
    0
  • User Rating:

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:

  1. Press tofu to remove excess water, then slice into 1/4-inch slices.
  2. Marinate tofu slices in a mixture of soy sauce, maple syrup, minced garlic, and sesame oil for 15 minutes.
  3. Bake tofu at 400°F (205°C) for 20 minutes, flipping halfway through.
  4. Combine rice vinegar, sugar, with julienned daikon and carrot to pickle them, let sit for at least 30 minutes.
  5. Slice baguette lengthwise and spread with vegan mayonnaise.
  6. Drizzle with soy sauce and Sriracha if desired.

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