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.
En original oppskrift av Forkin
- Total tid
- 55 min
- Porsjoner
- 2
- Vanskelighetsgrad
- Middels
- Per porsjon
- 564 kcal
Allergeninformasjon: kan inneholde gluten, soya og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
tofu marinade
- 250 gextra-firm tofu, pressed and sliced into 1/4-inch thick strips
- 1 sssoy sauce
- 1 ssrice vinegar
- 1 ssmaple syrup
- 0,5 tsgarlic powder
- 0,25 tsblack pepper, freshly ground
pickled vegetables
- 1 stk.carrot, julienned
- 0,5 stk.daikon radish, julienned
- 0,25 kopprice vinegar
- 0,25 koppwater
- 1 sssugar
- 0,5 tssalt
sandwich assembly
- 2 ssvegan mayonnaise
- 1 tssriracha(valgfritt)
- 2 stk.baguette, small, or one large cut in half
- 0,5 stk.cucumber, sliced into thin strips
- 0,25 koppcilantro, fresh leaves
- 0,5 stk.jalapeño, thinly sliced(valgfritt)
Utstyr
shallow dish · small bowls · baking sheet · parchment paper · whisk · cutting board · knife
Fremgangsmåte
Trinn for trinn
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Omtrent 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.
Omtrent 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.
Omtrent 15 min
Kokkens tips: 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.
Omtrent 2 min
- 5
In a separate small bowl, whisk together the rice vinegar, water, sugar, and salt until the sugar and salt dissolve.
Omtrent 1 min
- 6
Pour the pickling liquid over the carrot and daikon. Set aside to pickle for at least 15 minutes.
Omtrent 15 min
Kokkens tips: 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.
Omtrent 1 min
- 8
Bake the tofu for 20-25 minutes, flipping halfway through, until golden brown and slightly crispy.
Omtrent 25 min
- 9
While the tofu bakes, prepare the spicy mayonnaise by combining the vegan mayonnaise and sriracha in a small bowl. Mix well.
Omtrent 1 min
Kokkens tips: Adjust the amount of sriracha to your preferred spice level.
- 10
Slice the baguettes lengthwise, but not all the way through, creating a pocket.
Omtrent 1 min
- 11
Spread a generous layer of the spicy mayonnaise on both cut sides of each baguette.
Omtrent 1 min
- 12
Once the tofu is cooked, remove it from the oven.
- 13
Drain the pickled carrot and daikon, discarding the pickling liquid.
Omtrent 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.
Omtrent 2 min
Kokkens tips: Don't overfill the baguettes, or they will be difficult to eat.
- 15
Serve immediately and enjoy your homemade Banh Mi Chay.
Per porsjon
Næringsinnhold
- Kalorier
- 563,7kcal
- Protein
- 21,8g
- Karbohydrater
- 79,5g
- Fett
- 18,9g
- Fiber
- 5,6g
- Sukker
- 21,8g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Banh mi is best eaten fresh. Individual components like pickled vegetables and baked tofu can be stored separately.