Bánh Mì Chay (Vegetarian Sandwich)
A vegetarian version of the classic Vietnamese sandwich, Banh Mi, packed with tofu, pickled vegetables, and a shellfish-free mayo. Great vegetarian breakfast or brunch option.
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Ingredients
- 4 Baguettes
- about 450 g Firm tofu
- 2 tbsp Soy sauce
- 1 cup Pickled carrots and daikon
- 0.5 cup Cilantro
- 1 Jalapeño
- 0.5 cup Vegan mayonnaise
- 0.25 cup Shellfish-free sauce
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Press the about 450 g firm tofu to remove excess water. Cut the pressed tofu into about 2.5 cm cubes. Place the tofu cubes in a bowl and add the 2 tbsp soy sauce. Gently toss to coat all the tofu. Let the tofu marinate for 15 minutes.
- 2Heat an approximately 30 cm skillet over medium-high heat. Add the marinated tofu in a single layer. Cook for 5-7 minutes per side, until all sides are golden brown and slightly crispy. Remove the tofu from the skillet and set aside.
- 3Slice the 4 baguettes horizontally, being careful not to cut all the way through. Spread about 2 tablespoons of the 0.5 cup vegan mayonnaise evenly inside each baguette half.
- 4Stuff each baguette with the cooked tofu, 1/4 cup of the pickled carrots and daikon (for each baguette), and a generous amount of the 0.5 cup cilantro.
- 5Thinly slice the 1 jalapeño. Add a few slices of jalapeño to each sandwich if desired. Drizzle about 1 tablespoon of the 0.25 cup shellfish-free sauce over the fillings in each baguette.
- 6Serve the 4 Bánh Mì Chay immediately.
Substitutions
Traditional Sauce (Maggi or Fish Sauce) → Soy sauce mixed with a touch of sugar and sesame oil
Avoids shellfish
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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