William and Susan Brinson
Hoisin, seasoned vinegar, jalapeño, and sriracha give this veggie-loaded sandwich a wallop of bold flavor.
June 11, 2024
Thanks to Robin Robertson’s Veganize It!: Easy DIY Recipes for a Plant-Based Kitchen, the classic Vietnamese bánh mì gets a delicious plant-based twist with hoisin-glazed tofu, creamy vegan mayo, and loads of fresh, crunchy vegetables. We’re pairing these flavorful sandwiches with a tall glass of lychee lemonade and thick-cut black pepper potato chips for a bold, satisfying lunch.
What you need:
1 cup shredded carrot
2 tablespoons rice vinegar
1 teaspoon sugar
¼ teaspoon salt
1 tablespoon vegetable oil
8 thin slices extra-firm tofu
2 tablespoons hoisin sauce
4 (6-inch) baguette rolls
½ cup vegan mayonnaise
1 to 2 tablespoons sriracha
1 cucumber, peeled, seeded, and thinly sliced
1 cup cilantro
2 tablespoons chopped jalapeño slices
What you do:
- In a small bowl, combine carrot, vinegar, sugar, and salt. Mix well and set aside.
- In a skillet over medium heat, heat oil. Add tofu and cook until lightly browned, turning frequently, about 5 minutes. Add hoisin, turning to coat, and glaze tofu slices for another minute or two. Remove from heat and set aside to cool.
- To assemble, spread inside of each roll with mayonnaise and drizzle with sriracha to taste. Arrange 2 tofu slices on bottom half of each baguette. Top each with cucumber, cilantro, jalapeños, and reserved pickled carrots. Close up sandwiches and serve at once.
For more plant-based recipes like this, read:
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