Banh Mi Sandwich
Vegetarian Banh Mi Sandwiches We love making these sandwiches when we have lots of cucumbers, peppers and Thai Basil. Treat this recipe as a rough guide, but get creative and substitute with whatever veggies you have that you need to use -umm, Roasted Eggplant? yes! Sweet peppers, yes!
So delicious with a little Thai basil and jalapeño
Banh Mi Sandwich
Author: Love & Lemons
Prep Time: 20minutes mins
Cook Time: 20minutes mins
Total Time: 40minutes mins
Serves 4
This yummy banh mi recipe is a vegetarian version of the popular Vietnamese sandwich. I stuff it with seared tofu, pickled carrots and daikon, cucumbers, jalapeños, and more!
Ingredients
1 (14-ounce) package extra-firm tofu
Extra-virgin olive oil, for the pan
4 baguette pieces, sliced in half
Fresh cilantro
Pickled Veggies
1 small daikon radish, sliced into matchsticks
2 small carrots, sliced into matchsticks
½ small cucumber, seeded and sliced into matchsticks
½ jalapeño pepper, thinly sliced
⅓ cup rice vinegar, plus more as needed
⅓ cup water, plus more as needed
Tofu Marinade
1 tablespoon olive oil
2 tablespoons tamari
Juice of ½ lime
½ teaspoon lime zest
1 garlic clove, minced
½ teaspoon minced fresh ginger
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Instructions
Make the pickles ahead: Place the daikon, carrots, cucumbers, and jalapeños in a medium jar with the vinegar and water and pinches of sugar and salt. If the liquids don’t cover the veggies, add more water and vinegar if necessary. Let chill for at least an hour, or store in the fridge for up to a week.
Drain the tofu and slice it into ½-inch slices. Place it on a towel and gently pat dry to remove excess water.
Make the marinade: In a small bowl, whisk together the olive oil, tamari, lime juice and zest, garlic, ginger, and pepper.
Place the tofu in a shallow pan and pour the marinade on top. Flip the tofu to fully coat it, adding more tamari if necessary. Let the tofu marinate for at least 15 minutes.
Heat a nonstick skillet to medium-high heat. Add a little oil to the pan and place the tofu pieces with enough space between each so that they’re not too crowded, working in batches if necessary. Without moving the tofu slices around too much, let them cook for a few minutes per side until they’re deeply golden brown and caramelized around the edges. Remove from heat and season to taste.
Assemble sandwiches on the baguette with the spicy mayo, tofu slices, pickled veggies, and cilantro.
Notes
For the pickled veggies: If you can't find daikon, use a few red radishes or just skip it. If you're sensitive to spice, go light on the jalapeños.
Turnip & Leek Soup
This recipe was shared with us from a CSA member, and it’s a keeper! perfect fall meal, especially when you’re not sure what to do with all those turnips!