Banh Mi Chay (Vegan Vietnamese Sandwich)
This vegan banh mi features marinated baked tofu, pickled carrots and daikon, and fresh herbs, all nestled in a crusty baguette. It's a flavorful and satisfying sandwich with a wonderful contrast of textures.
Una recepta original de Forkin
- Temps total
- 55 min
- Racions
- 2
- Dificultat
- Mitjana
- Per ració
- 564 kcal
Informació sobre al·lèrgens: pot contenir gluten i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
tofu marinade
- 250 gextra-firm tofu, pressed and sliced into 1/4-inch thick strips
- 1 cssoy sauce
- 1 csrice vinegar
- 1 csmaple syrup
- 0,5 ctgarlic powder
- 0,25 ctblack pepper, freshly ground
pickled vegetables
- 1 ucarrot, julienned
- 0,5 udaikon radish, julienned
- 0,25 tassarice vinegar
- 0,25 tassawater
- 1 cssugar
- 0,5 ctsalt
sandwich assembly
- 2 csvegan mayonnaise
- 1 ctsriracha(opcional)
- 2 ubaguette, small, or one large cut in half
- 0,5 ucucumber, sliced into thin strips
- 0,25 tassacilantro, fresh leaves
- 0,5 ujalapeño, thinly sliced(opcional)
Estris
shallow dish · small bowls · baking sheet · parchment paper · whisk · cutting board · knife
Elaboració
Pas a pas
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Uns 5 min
- 2
In a shallow dish, whisk together the soy sauce, rice vinegar, maple syrup, garlic powder, and black pepper for the tofu marinade.
Uns 1 min
- 3
Add the pressed tofu strips to the marinade, ensuring all pieces are coated. Let it marinate for at least 15 minutes while you prepare other components.
Uns 15 min
Nota de cuina: Marinating longer, up to 30 minutes, will infuse more flavor into the tofu.
- 4
While the tofu marinates, prepare the pickled vegetables. In a small bowl, combine the julienned carrot and daikon.
Uns 2 min
- 5
In a separate small bowl, whisk together the rice vinegar, water, sugar, and salt until the sugar and salt dissolve.
Uns 1 min
- 6
Pour the pickling liquid over the carrot and daikon. Set aside to pickle for at least 15 minutes.
Uns 15 min
Nota de cuina: The longer the vegetables pickle, the softer and more tangy they become.
- 7
Arrange the marinated tofu strips in a single layer on the prepared baking sheet.
Uns 1 min
- 8
Bake the tofu for 20-25 minutes, flipping halfway through, until golden brown and slightly crispy.
Uns 25 min
- 9
While the tofu bakes, prepare the spicy mayonnaise by combining the vegan mayonnaise and sriracha in a small bowl. Mix well.
Uns 1 min
Nota de cuina: Adjust the amount of sriracha to your preferred spice level.
- 10
Slice the baguettes lengthwise, but not all the way through, creating a pocket.
Uns 1 min
- 11
Spread a generous layer of the spicy mayonnaise on both cut sides of each baguette.
Uns 1 min
- 12
Once the tofu is cooked, remove it from the oven.
- 13
Drain the pickled carrot and daikon, discarding the pickling liquid.
Uns 1 min
- 14
Assemble the sandwiches by layering the baked tofu, pickled carrot and daikon, cucumber strips, fresh cilantro, and sliced jalapeño (if using) inside the baguettes.
Uns 2 min
Nota de cuina: Don't overfill the baguettes, or they will be difficult to eat.
- 15
Serve immediately and enjoy your homemade Banh Mi Chay.
Per ració
Nutrició
- Calories
- 563,7kcal
- Proteïnes
- 21,8g
- Hidrats de carboni
- 79,5g
- Greixos
- 18,9g
- Fibra
- 5,6g
- Sucre
- 21,8g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Banh mi is best eaten fresh. Individual components like pickled vegetables and baked tofu can be stored separately.