Vietnamese Banh Mi Sandwich
1 medium red onion, sliced thin
1/4 cup red wine vinegar
2 TBSP sugar
1/2 tsp salt
1 medium carrot, julienned
1/2 cucumber, peeled and sliced thin
1/2 pkg extra form tofu, rinsed
1/4 cup soy sauce or Braggs Aminos
1 clove garlic, minced
1/4 tsp black pepper
1/2 tsp dried basil
Juice of one lime
1/4 cup vegan mayonnaise
2 TBSP tobasco
2 small French baguettes or rolls
1 TBSP olive oil
A few sprigs each of cilantro and mint
One diced jalapeño (optional)
For the pickled onions:
In a medium bowl, whisk together red wine vinegar, sugar and salt.
Add red onion and stir.
Cover and let marinate for at least a half hour.
For tofu marinade:
In a medium bowl, combine soy sauce, garlic, dried basil, pepper and lime juice.
Cut tofu into four slices, about 1/2 an inch thick.
Place tofu in the bowl with the marinade and let set for about 15 minutes.
After tofu has marinated, grill on grill pan or in sauté pan for about 4-5 minutes on each side (use olive oil or canola spray to keep tofu from sticking).
Cut baguette or roll in half and brush the inside with olive oil.
Place oiled-side down on grill pan for a few minutes to brown.
To assemble sandwich:
Place a thin layer of cucumbers on the bottom of the roll.
Add the tofu (2 pieces per sandwich).
On top of the tofu, add the cilantro, julienned carrots, pickled onions and basil.
Spread the mayo mixture on the top part of the roll.
Serve with additional lime slices and sliced jalapeños.
Pairs Well With
Food trucks have made the Banh Mi pretty popular. I'm not a big food truck gal, but I do like recreating 'trendy-foods,' especially if I can make a vegan substitute. This is a really tasty sandwich. It does involve a few steps, but it's totally worth it.