Recipes
Vegan Bánh Mì

Vegan Bánh Mì | Recipe

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Vegan Bánh Mì | Recipe

Name: Vegan Bánh Mì
Cook time: 30 min
Yield: 4 Personen
Ingredients: 350 g mixed salad vegetables of your choice (e.g. carrot, cucumber and radish); 2 tsp sugar; 1 tsp salt; 4 tbsp vinegar; 2 tsp JS Chicken Seasoning; 1 block tofu (200 g); Some vegetable oil for frying; 2 tbsp soy sauce; 4 tbsp vegan mayonnaise; 2 baguettes or crusty bread; 4 tsp sriracha; 1/2 lime, juiced; To garnish coriander and/or spring onions

Nils – Head Chef

Rating:

0 % of 100

(0) Rate the recipe

Cooking Time:

30 min

Difficulty:

Easy

Persons

Ingredients

For the pickled vegetables:
350 g

mixed salad vegetables of your choice (e.g. carrot, cucumber and radish)
2 tsp

sugar
1 tsp

salt
4 tbsp

vinegar
For the bánh mì:
2 tsp

Chicken Seasoning
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1 block

tofu (200 g)
Some

vegetable oil for frying
2 tbsp

soy sauce
4 tbsp

vegan mayonnaise
2

baguettes or crusty bread
4 tsp

sriracha
1/2

lime, juiced
To garnish

coriander and/or spring onions

Method

Cut the salad vegetables into thin strips.

Mix the sugar and salt with the vinegar until both have dissolved. Add the vegetables to the mixture, stir well and ideally leave in the fridge overnight.

Cut the tofu into thin strips using a vegetable peeler.

Heat the vegetable oil in a frying pan over a medium heat. Fry the tofu slices until golden brown and crispy, about 4–5 minutes per side. Finally, add the soy sauce and Chicken Seasoning and fry briefly. Set to one side.

Spread the vegan mayonnaise on one side of the baguette. Place the tofu slices on top of the mayonnaise. Spread the pickled vegetables over the tofu. Drizzle the sriracha sauce over the vegetables and squeeze the lime juice on top. Garnish with coriander and/or spring onions as desired.

Cover with the other slice of baguette and serve immediately.

Nutritional information: (Per person)

Calories
576 kcal

Carbohydrates
93 g

Protein
20 g

Fat
13 g

Method

Cut the salad vegetables into thin strips.

Mix the sugar and salt with the vinegar until both have dissolved. Add the vegetables to the mixture, stir well and ideally leave in the fridge overnight.

Cut the tofu into thin strips using a vegetable peeler.

Cover with the other slice of baguette and serve immediately.

Nutritional information: (Per person)

Calories
576 kcal

Carbohydrates
93 g

Protein
20 g

Fat
13 g

Vegan bánh mì

Bánh mì, the Vietnamese street food, is easily made vegan with crispy fried strips of tofu and quick-pickled veggies. Quick enough to make for lunch while working from home, you can also whip up this delicious Vietnamese sandwich recipe for picnics or parties. And using our Chicken Seasoning means saying goodbye to bland-tasting tofu and hello to amazing flavour!

More vegan recipes

We have lots of vegan and vegetarian recipes for you to choose from – with recipes from all over the world! Vegan Italian food, you say? Try our Italian roast vegetables and vegan tiramisu. Vegan Thai food? Look no further than our Vegan Thai soup in a jar. And Spanish vegan food? How about this wonderful Spanish butter bean salad? What vegan cuisine do you like best? Let us know on social media. #justspices_uk

Ingredients

Persons

For the pickled vegetables:
350 g

mixed salad vegetables of your choice (e.g. carrot, cucumber and radish)
2 tsp

sugar
1 tsp

salt
4 tbsp

vinegar
For the bánh mì:
2 tsp

Chicken Seasoning
Pep up your poultry! £0.00 £50.51/kg incl. 0% tax, excl. shipping
Discover more products
1 block

tofu (200 g)
Some

vegetable oil for frying
2 tbsp

soy sauce
4 tbsp

vegan mayonnaise
2

baguettes or crusty bread
4 tsp

sriracha
1/2

lime, juiced
To garnish

coriander and/or spring onions

Recipe

Vegan Bánh Mì | Recipe

Ingredients

For the pickled vegetables:

For the bánh mì:

Method

Vegan bánh mì

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