What are the main ingredients in Tofu Banh Mi?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey, Butter (optional)

What is the nutritional information of Tofu Banh Mi?

Calories: 819, Carbs: 102 grams, Fat: grams, Protein: 28.3 grams, Sugar: 15.7 grams, Salt: 1559 grams

How do I prepare Tofu Banh Mi?

PICKLE PARTY: Preheat the oven to 200°C. In a bowl, add the vinegar, the juice of 2 lime wedges, and a sweetener of choice (to taste). Mix until the sweetener is fully dissolved. Add the radish rounds and the cucumber and carrot matchsticks. Toss until fully coated and set aside to pickle. BAGUETTES, BABY!: Sprinkle the baguettes with water and place on a baking tray. Pop in the hot oven for 2-5 minutes until warmed through. On completion, remove from the oven and carefully cut the baguettes in half lengthwise. Place a pan over medium heat with a drizzle of oil or a knob of butter. When hot, add the baguette halves, cut-side down, and toast for 2-4 minutes until golden. GOLDEN TOFU: Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the tofu from the marinade (reserving any remaining marinade in the bowl) and place in the pan. Fry for 2-3 minutes per side until golden and starting to crisp. Remove from the pan on completion and season to taste. TOFU TIME: In a bowl, combine the soy sauce, sesame oil, and lime zest (to taste). Add the tofu slabs and set aside to marinate. In a separate bowl, combine the sriracha (to taste) and the mayo. Add water in 5ml increments until a drizzling consistency. BORN READY FOR THIS BANH MI!: To make your sandwich: smear the bottom baguette half with the spicy mayo (to taste). Top with the crispy tofu and some of the pickled veg. Sprinkle over the chopped coriander and close it up with the other baguette half. Side with any leftover veg, any remaining lime wedges, and any remaining marinade for dunking. Enjoy!

What should be prepared from my kitchen to make Tofu Banh Mi?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey, Butter (optional)

Tofu Banh Mi

Name: Tofu Banh Mi
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Sugar/Sweetener/Honey; Butter (optional)

A delicious Asian-inspired pickled vegetable and fried tofu sandwich. Fresh baguettes are filled with lime and soy-marinated tofu slabs and a zingy radish, cucumber and carrot mini salad, all doused in a spicy sriracha mayo!

Tofu Banh Mi

with pickled cucumber, radish & fresh coriander

Hands on Time: 10 - 25 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

Baguette
Baguettes
Carrot
Cucumber
Fresh Coriander
Lime
Limes
Low-Sodium Soy Sauce
Non-GMO Tofu
Radish
Rice Wine Vinegar
Sesame Oil
Sriracha
That Mayo (Vegan)

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey
Butter (optional)

Serves 1

PICKLE PARTY
Preheat the oven to 200°C. In a bowl, add the vinegar, the juice of 1 lime wedge, and a sweetener of choice (to taste). Mix until the sweetener is fully dissolved. Add the radish rounds and the cucumber and carrot matchsticks. Toss until fully coated and set aside to pickle.
TOFU TIME
In a bowl, combine the soy sauce, sesame oil, and lime zest (to taste). Add the tofu slabs and set aside to marinate. In a separate bowl, combine the sriracha (to taste) and the mayo. Add water in 5ml increments until a drizzling consistency.
BAGUETTES, BABY!
Sprinkle the baguette with water and place on a baking tray. Pop in the hot oven for 2-5 minutes until warmed through. On completion, remove from the oven and carefully cut the baguette in half lengthwise. Place a pan over medium heat with a drizzle of oil or a knob of butter. When hot, add the baguette halves, cut-side down, and toast for 2-4 minutes until golden.
GOLDEN TOFU
Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the tofu from the marinade (reserving any remaining marinade in the bowl) and place in the pan. Fry for 2-3 minutes per side until golden and starting to crisp. Remove from the pan on completion and season to taste.
BORN READY FOR THIS BANH MI!
To make your sandwich: smear the bottom baguette half with the spicy mayo (to taste). Top with the crispy tofu and some of the pickled veg. Sprinkle over the chopped coriander and close it up with the other baguette half. Side with any leftover veg, any remaining lime wedges, and any remaining marinade for dunking. Enjoy!

Rice Wine Vinegar - 15ml
Lime - 1
Radish - 20g
Cucumber - 100g
Carrot - 120g
Low Sodium Soy Sauce - 15ml
Sesame Oil - 15ml
Non-GMO Tofu - 110g
Sriracha - 5ml
That Mayo (Vegan) - 30ml
Baguette - 1
Fresh Coriander - 4g

Download the Recipe

Serves 2

PICKLE PARTY
Preheat the oven to 200°C. In a bowl, add the vinegar, the juice of 2 lime wedges, and a sweetener of choice (to taste). Mix until the sweetener is fully dissolved. Add the radish rounds and the cucumber and carrot matchsticks. Toss until fully coated and set aside to pickle.
TOFU TIME
In a bowl, combine the soy sauce, sesame oil, and lime zest (to taste). Add the tofu slabs and set aside to marinate. In a separate bowl, combine the sriracha (to taste) and the mayo. Add water in 5ml increments until a drizzling consistency.
BAGUETTES, BABY!
Sprinkle the baguettes with water and place on a baking tray. Pop in the hot oven for 2-5 minutes until warmed through. On completion, remove from the oven and carefully cut the baguettes in half lengthwise. Place a pan over medium heat with a drizzle of oil or a knob of butter. When hot, add the baguette halves, cut-side down, and toast for 2-4 minutes until golden.
GOLDEN TOFU
Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the tofu from the marinade (reserving any remaining marinade in the bowl) and place in the pan. Fry for 2-3 minutes per side until golden and starting to crisp. Remove from the pan on completion and season to taste.
BORN READY FOR THIS BANH MI!
To make your sandwich: smear the bottom baguette half with the spicy mayo (to taste). Top with the crispy tofu and some of the pickled veg. Sprinkle over the chopped coriander and close it up with the other baguette half. Side with any leftover veg, any remaining lime wedges, and any remaining marinade for dunking. Enjoy!

Rice Wine Vinegar - 30ml
Lime - 1
Radish - 40g
Cucumber - 200g
Carrot - 240g
Low Sodium Soy Sauce - 30ml
Sesame Oil - 30ml
Non-GMO Tofu - 220g
Sriracha - 10ml
That Mayo (Vegan) - 60ml
Baguettes - 2
Fresh Coriander - 8g

Download the Recipe

Serves 3

PICKLE PARTY
Preheat the oven to 200°C. In a bowl, add the vinegar, the juice of 3 lime wedges, and a sweetener of choice (to taste). Mix until the sweetener is fully dissolved. Add the radish rounds and the cucumber and carrot matchsticks. Toss until fully coated and set aside to pickle.
TOFU TIME
In a bowl, combine the soy sauce, sesame oil, and lime zest (to taste). Add the tofu slabs and set aside to marinate. In a separate bowl, combine the sriracha (to taste) and the mayo. Add water in 5ml increments until a drizzling consistency.
BAGUETTES, BABY!
Sprinkle the baguettes with water and place on a baking tray. Pop in the hot oven for 2-5 minutes until warmed through. On completion, remove from the oven and carefully cut the baguettes in half lengthwise. Place a pan over medium heat with a drizzle of oil or a knob of butter. When hot, add the baguette halves, cut-side down, and toast for 2-4 minutes until golden.
GOLDEN TOFU
Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the tofu from the marinade (reserving any remaining marinade in the bowl) and place in the pan. Fry for 2-3 minutes per side until golden and starting to crisp. Remove from the pan on completion and season to taste.
BORN READY FOR THIS BANH MI!
To make your sandwich: smear the bottom baguette half with the spicy mayo (to taste). Top with the crispy tofu and some of the pickled veg. Sprinkle over the chopped coriander and close it up with the other baguette half. Side with any leftover veg, any remaining lime wedges, and any remaining marinade for dunking. Enjoy!

Rice Wine Vinegar - 45ml
Limes - 2
Radish - 60g
Cucumber - 300g
Carrot - 360g
Low Sodium Soy Sauce - 45ml
Sesame Oil - 45ml
Non-GMO Tofu - 330g
Sriracha - 15ml
That Mayo (Vegan) - 85ml
Baguettes - 3
Fresh Coriander - 12g

Download the Recipe

Serves 4

PICKLE PARTY
Preheat the oven to 200°C. In a bowl, add the vinegar, the juice of 4 lime wedges, and a sweetener of choice (to taste). Mix until the sweetener is fully dissolved. Add the radish rounds and the cucumber and carrot matchsticks. Toss until fully coated and set aside to pickle.
TOFU TIME
In a bowl, combine the soy sauce, sesame oil, and lime zest (to taste). Add the tofu slabs and set aside to marinate. In a separate bowl, combine the sriracha (to taste) and the mayo. Add water in 5ml increments until a drizzling consistency.
BAGUETTES, BABY!
Sprinkle the baguettes with water and place on a baking tray. Pop in the hot oven for 2-5 minutes until warmed through. On completion, remove from the oven and carefully cut the baguettes in half lengthwise. Place a pan over medium heat with a drizzle of oil or a knob of butter. When hot, add the baguette halves, cut-side down, and toast for 2-4 minutes until golden.
GOLDEN TOFU
Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the tofu from the marinade (reserving any remaining marinade in the bowl) and place in the pan. Fry for 2-3 minutes per side until golden and starting to crisp. Remove from the pan on completion and season to taste.
BORN READY FOR THIS BANH MI!
To make your sandwich: smear the bottom baguette half with the spicy mayo (to taste). Top with the crispy tofu and some of the pickled veg. Sprinkle over the chopped coriander and close it up with the other baguette half. Side with any leftover veg, any remaining lime wedges, and any remaining marinade for dunking. Enjoy!