William and Susan Brinson
Hoisin sauce, seasoned vinegar, jalapeño, and Sriracha give this veggie-packed sandwich bold flavor.
June 11, 2024
Robin Robertson’s Cooking vegan!: Easy DIY recipes for your plant-based kitchen, This delicious plant-based twist on the traditional Vietnamese banh mi features hoisin-glazed tofu, creamy vegan mayonnaise and plenty of fresh, crunchy vegetables. Serve this flavorful sandwich with a glass of lychee lemonade and thick-cut black pepper potato chips for a bold, satisfying lunch.
What you need:
1 cup shredded carrots
2 tablespoons rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
1 tablespoon vegetable oil
8 thin slices of extra thick tofu
2 tablespoons hoisin sauce
4 baguette rolls (6 inch)
1/2 cup vegan mayonnaise
1-2 tablespoons Sriracha sauce
1 cucumber, peeled, seeded, and sliced
1 cup coriander
2 tablespoons chopped jalapeno
what you do:
- In a small bowl, mix the carrots, vinegar, sugar, and salt together and set aside.
- Heat oil in a frying pan over medium heat. Add the tofu and stir-fry for about 5 minutes, turning frequently, until lightly browned. Add the hoisin sauce and mix into the tofu slices, then stir-fry for an additional 1 to 2 minutes. Remove from heat and allow to cool.
- To assemble, spread mayonnaise on the inside of each roll and drizzle with Sriracha sauce, if desired. Arrange 2 slices of tofu on the bottom half of each baguette. Top each baguette with the cucumber, cilantro, jalapeño, and reserved pickled carrots. Close sandwiches and serve immediately.
For more plant-based recipes like this one, read on.
At VegNews, we live the vegan lifestyle and only recommend products that we feel will make your life amazing. Our articles may contain shopping links, from which we may earn a small commission. This does not in any way influence VegNews’ editorial policy.
