Vegan tofu banh mi

Vegan tofu banh mi with crispy smoked tofu, carrots and fresh coriander. An Asian lunch in a rustic French baguette.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 520 kcal per serving
• Protein: 22 g
• Fat: 18 g
• Carbs: 65 g

Ingredients

• 1 baguette
• 200g smoked tofu
• 2 tbsp soy sauce
• 2 carrots
• 1 bunch of coriander
• 2 tbsp vegan mayonnaise (made with olive or avocado oil, no seed oils)

Method

You’ll need: frying pan · chopping board · knife · grater

1. Peel the carrots and cut them into thin, long strips or grate them coarsely.
2. Cut the smoked tofu into thick slices and fry it in a pan without oil over a high heat until crisp.
3. Deglaze the tofu in the pan with the soy sauce and let it reduce until it sticks to the tofu.
4. Slice the baguette open lengthways, spread both insides with the vegan mayonnaise and fill it with the warm tofu.
5. Add the carrot strips and coriander, close the bread and press it together firmly.

Good to know

This sandwich brings together French baking and the intense flavours of Vietnam. The warm, salty tofu goes beautifully with the cool vegetables.

Swaps

Vegan mayonnaise → hummus (if you'd rather avoid industrially processed fats and use chickpea protein instead).

Cooking tips

Toast the baguette briefly in the oven first. The warm, crisp crust makes a great contrast to the soft filling.

Storage

Once assembled, the sandwich goes completely soggy after an hour. If you want to take it with you, be sure to pack the bread and filling separately.

Allergens

Contains soya and gluten. Completely lactose-free and nut-free.

Dairy-free recipes