
Tofu Vietnamese Sub (Bánh Mì)
25 min
Meal
Servings
Total
25 minPrep
15 minCook
10 minContains
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Ingredients
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15.8 oz (450 g)extra firm tofu, pressed
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3cloves garlic, crushed
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2 tsp (8 g)granulated sugar
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1 tsp (5 mL)sesame oil
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½lime, juiced
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2carrots, julienned
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½ cup (120 mL)boiling water
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½ cup (120 mL)white vinegar
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1½ Tbsp (19 g)granulated sugar
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1 tsp (6 g)salt
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½ Tbsp (7 mL)vegetable oil
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2baguettes
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2 Tbsp (30 mL)vegan mayonnaise
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1cucumber, sliced
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1red hot chili, thinly sliced
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½ cup (8 g)fresh cilantro
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2 Tbsp (30 mL)hoisin sauce
Directions
- Gently squeeze the block of tofu to remove as much liquid as possible, then thinly cut into ¼ inch (½ cm) thick slices.
- To a large shallow dish, add the garlic, soy sauce, Sriracha, sugar, sesame oil, lime juice, and whisk. Then add the tofu to the marinade and gently toss to coat. Set aside.
- To make the pickled carrots, to a mason jar, add the carrots, the boiling water, vinegar, sugar, and salt. Screw on the lid and give it a gentle shake to dissolve the sugar, and let sit while preparing the rest of the recipe.
- To a large pan on medium-high heat, add the vegetable oil and place the tofu slices in a single layer on the pan, cooking for 3 - 5 minutes, or until golden and crispy. Do not disturb the tofu as they cook, as this can cause them to crumble.
- Spoon the leftover marinade over the top of the tofu slices before giving it a flip to cook on the other side for another 3 - 5 minutes.
- Split the baguette down the centre and, if desired, bake in the oven until crispy on the outside.
- Spread on some mayonnaise and hot sauce inside each baguette. Layer on the tofu slices, pickled carrots, cucumber, chili pepper, and cilantro. Serve with hoisin on the side.
Storage
- This sandwich is best if enjoyed immediately.
- The tofu can be made ahead of time and stored in an airtight container in the fridge for up to 3 days.
- The pickled carrots can be made ahead of time and stored for up to 2 weeks.
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Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains 71%
• baguette
Proteins 9%
• extra firm tofu
Fruits & Veggies 20%
• clove garlic
• lime
• carrot
• cucumber
• red hot chili
• fresh cilantro
Calcium
• extra firm tofu
Fat
• sesame oil
• vegetable oil
• vegan mayonnaise
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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Discussion & Rating
This recipe is delicious and easy to make! I like to add ginger to the marinade! My boyfriend cooked it for his parents and sister and they liked it as well!