Banh Mi Baguette (Vegan)
Ingredients:
- 1 baguette, split lengthwise
- 14 oz firm tofu, marinated and pan-fried into strips
- 1/4 cup vegan mayonnaise
- 2 tbsp pate-style mushroom spread (optional)
- 1 cup pickled carrots and daikon
- 1/2 cucumber, thinly sliced
- 2 tbsp fresh cilantro
- 1-2 jalapeños, sliced
- Soy sauce, to taste
Equipments:
Features:
20 minutes or less
Raw
Grain-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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If you're pickling the carrots and daikon yourself, do it at least an hour ahead — quick-pickled vegetables need that time to turn crisp and tangy rather than tasting like raw vegetables in vinegar.
Instructions:
- Spread the Bread: Spread vegan mayonnaise and mushroom pate (if using) on the inside of the baguette.
- Layer the Tofu: Layer the pan-fried tofu strips along the length of the bread.
- Top: Top with pickled carrots and daikon, cucumber slices, cilantro, and jalapeños.
- Drizzle: Drizzle lightly with soy sauce.
- Close & Serve: Close the baguette, slice into portions, and serve immediately.
Notes: Press the tofu firmly before using — excess moisture keeps it from browning or absorbing marinade properly.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Extra-firm tofu can be swapped for firm tofu (press longer) or tempeh for a firmer, nuttier bite.
Every ingredient here earns its place, but a few really shape the dish. The firm tofu provides protein and soaks up the surrounding flavors. The pate-style mushroom spread adds a savory, meaty depth. The pickled carrots and daikon adds natural sweetness and color. The cucumber adds a cool, crisp freshness.
Banh Mi Baguette (Vegan)
Ingredients:
- 1 baguette, split lengthwise
- 14 oz firm tofu, marinated and pan-fried into strips
- 1/4 cup vegan mayonnaise
- 2 tbsp pate-style mushroom spread (optional)
- 1 cup pickled carrots and daikon
- 1/2 cucumber, thinly sliced
- 2 tbsp fresh cilantro
- 1-2 jalapeños, sliced
- Soy sauce, to taste
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The firm tofu provides protein and soaks up the surrounding flavors. The pate-style mushroom spread adds a savory, meaty depth. The pickled carrots and daikon adds natural sweetness and color. The cucumber adds a cool, crisp freshness.
Prep:
If you're pickling the carrots and daikon yourself, do it at least an hour ahead — quick-pickled vegetables need that time to turn crisp and tangy rather than tasting like raw vegetables in vinegar.
Instructions:
- Spread the Bread: Spread vegan mayonnaise and mushroom pate (if using) on the inside of the baguette.
- Layer the Tofu: Layer the pan-fried tofu strips along the length of the bread.
- Top: Top with pickled carrots and daikon, cucumber slices, cilantro, and jalapeños.
- Drizzle: Drizzle lightly with soy sauce.
- Close & Serve: Close the baguette, slice into portions, and serve immediately.
