VEGAN BANH MI SANDWICH
Sandwiches are one of my favorite foods. Why? Because who doesn’t like awesome fillings between two slices of perfectly toasted bread, tangy sourdough, or a chewy ciabatta? There’s even such a thing as cookie sandwiches! Not only is it inexpensive to make, you only need your hands to eat it and literally anyone can create one– you don’t need any crazy kitchen skills or fancy equipment. One of my favorite favorites is a vegan banh mi sandwich.
This Vietnamese sandwich is full of flavor and texture thanks to the humble yet delicious ingredients it is packed with. The bread gives it a nice chewiness, jalapenos gives it a kick, the mayo makes it creamy, and the picked daikon and carrots give it a sour and sweet note.
Banh mi is a Vietnamese term for all kinds of bread. A single serving baguette, which was introduced the French during its colonial period, is the most commonly found type of bread in Vietnam so the term banh mi has become synonymous with it. Traditionally, banh mi sandwiches are filled with different types of meat but tofu can be easily substituted to make a vegan banh mi sandwich. Give it a try whirl and let me know what you think!
This recipe includes directions on how to make quick pickled carrots and daikon. You can make this 30 minutes – 1 hour beforehand or the night before.
- 1 Baguette (or your favorite type of bread / loaf will work too!)
- 1 package of Trader Joe's organic baked tofu (these are seasoned either savory or teriyaki-- if you want unseasoned baked tofu you can find it at 99 Ranch Market or a local Asian grocery store), thinly sliced
- 1 medium carrot
- 6" piece of daikon radish (about 2" in diameter- available at 99 Ranch Markets and local Asian grocery stores)
- 1/2 cup of rice vinegar
- 1/4 cup of water
- 1 TBSP sugar
- 1 tsp salt
- 1 package of Trader Joe's organic cilantro (or a few generous handfuls), leaves only
- 1 or 2 cucumbers (Persian and Japanese are recommended because they have fewer seeds), thinly sliced at a diagonal
- 1/2 a red onion, thinly sliced
- Vegan mayo, for spreading on the baguette
- Japapeno slices (optional- add if you want to spice up your sandwich!)
- PICKLED DAIKON & CARROTS: You can make this the night before you are making your sandwiches or 30 min - 1 hour beforehand. Wash and peel the carrots and daikon then cut them into small strips. You can julienne them or use a thick grater depending on how you like the consistency. In a small bowl, place the daikon, carrots, rice vinegar, water, sugar, and salt. Stir well, cover with plastic wrap, then let the mixture sit in the refrigerator for desired time.
- Put your baguette in the oven to toast or finish baking as instructed on the package if it is par-baked.
- Prep your vegetables / tofu / fillings.
- When all the ingredients are ready, begin assembling your sandwich. Cut the baguette into 4 equal sections about 6" long. Split each section in half and leave the inside part facing up so you can assemble the sandwich.
- Start with a generous layer of vegan mayo on both sides of the bread then layer the fillings starting from the bottom with: tofu, cucumbers, red onions, the pickled carrots and daikon (drained), and finishing with the cilantro leaves. Close the sandwich and serve.
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