Vietnamese · PANTRYHOP RECIPE
Bánh Mì Chay (Vegetarian Vietnamese Sandwich)
20 minutes · 2 servings · vegetarian
A familiar meatless banh mi using tofu in place of deli meat.
Ingredients
Check you have the quantities below.
- 1 large baguette
- 8 oz (225 g) firm tofu, sliced
- 1 tbsp soy sauce
- 1 tbsp neutral oil
- 2 tbsp mayonnaise
- 1/2 cup pickled carrot and daikon
- 1/2 cup cucumber, sliced
- 1/4 cup cilantro
- 1 tsp, optional chili sauce
Let’s make it
- Pan-fry the tofu in oil over medium heat for 6 to 8 minutes, seasoning with soy sauce.
- Warm and split the baguette, then spread with mayonnaise.
- Fill with tofu, pickled vegetables, cucumber, and cilantro.
- Add chili sauce if desired and serve.
Leave out the chili sauce for children and cut the sandwich into smaller pieces.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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