Bread making is a labor of love and when you put together the perfect sandwich, something magical happens to your cooking confidence. This recipe is a tad bit more detailed than most that I normally share, but sometimes the kitchen therapy in undisputed. I used Mary’s Test Kitchen’s French Baguette recipe to get the perfect I hope you enjoy this incredibly delicious Banh Mi sandwich and don’t forget to share your cooking experiences. Happy Eating!
Homemade Plant Based Banh Mi
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 4 1x
- Category: Sandwiches
- Cuisine: Vietnamese
- Diet: Vegan
Ingredients
Recipe for French Baguette: https://www.marystestkitchen.com/how-to-make-vietnamese-baguettes-banh-mi/
Recipe for Banh Mi:
- 1 block extra firm tofu
- 2 Tbsp soy sauce or tamari
- 1 Tbsp maple syrup
- 1 Tbsp rice vinegar
- 1 tsp sriracha
- 1 garlic clove, grate
- 1 tsp grated ginger
- vegan mayo
- cilantro
- basil
- English cucumber
- pickled vegetables (I like to pickle carrots and diakon in a simple pickling liquid the night before)
- extra sriracha for garnish
Instructions
Follow instructions for making French baguette or purchase a soft baguette for use.
For the Tofu:
Slice the tofu into 1/2 inch planks and marinate in a glass container with the soy sauce through the ginger. Set in fridge for 20 minutes or overnight. Cook the tofu in a non-stick pan over medium heat and top with the remaining marinade ingredients for extra flavor. Tofu should be browned on both sides, about 4 minutes per side. Remove from heat and assemble sandwiches. Place a good amount of mayo on both sides of the baguette, top with tofu, cucumber, pickled vegetables, cilantro, basil, and sriracha. Apply to face and have a great day!
Notes
Get creative with your fillings for this banh mi by trying a vegan pate, tempeh instead of tofu, or even use plant based chicken nuggets for the kiddos.
Bread making is a labor of love and when you put together the perfect sandwich, something magical happens to your cooking confidence. This recipe is a tad bit more detailed than most that I normally share, but sometimes the kitchen therapy in undisputed. I used Mary’s Test Kitchen’s French Baguette recipe to get the perfect I hope you enjoy this incredibly delicious Banh Mi sandwich and don’t forget to share your cooking experiences. Happy Eating!
Homemade Plant Based Banh Mi
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 4 1x
- Category: Sandwiches
- Cuisine: Vietnamese
- Diet: Vegan
Ingredients
Recipe for French Baguette: https://www.marystestkitchen.com/how-to-make-vietnamese-baguettes-banh-mi/
Recipe for Banh Mi:
- 1 block extra firm tofu
- 2 Tbsp soy sauce or tamari
- 1 Tbsp maple syrup
- 1 Tbsp rice vinegar
- 1 tsp sriracha
- 1 garlic clove, grate
- 1 tsp grated ginger
- vegan mayo
- cilantro
- basil
- English cucumber
- pickled vegetables (I like to pickle carrots and diakon in a simple pickling liquid the night before)
- extra sriracha for garnish
Instructions
Follow instructions for making French baguette or purchase a soft baguette for use.
For the Tofu:
Slice the tofu into 1/2 inch planks and marinate in a glass container with the soy sauce through the ginger. Set in fridge for 20 minutes or overnight. Cook the tofu in a non-stick pan over medium heat and top with the remaining marinade ingredients for extra flavor. Tofu should be browned on both sides, about 4 minutes per side. Remove from heat and assemble sandwiches. Place a good amount of mayo on both sides of the baguette, top with tofu, cucumber, pickled vegetables, cilantro, basil, and sriracha. Apply to face and have a great day!
Notes
Get creative with your fillings for this banh mi by trying a vegan pate, tempeh instead of tofu, or even use plant based chicken nuggets for the kiddos.
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