There’s nothing more appealing than a fresh, healthy sandwich to start the summer and a Vietnamese bánh mì is one that just hits the spot. Loaded with delicious pickled vegetables, hearty marinated and seared tofu steaks, and fresh cilantro, lime and jalapeño there is just nothing quite like it.
I used the Hampton Creek Garlic Just Mayo on these sandwiches and I highly recommend it. Not only is it the exact texture of eggy-mayo but it also has a delicious, deep, rich garlic flavor that enhances this sandwich more than you could imagine.
Check it out and let me know what you think!
- 1 block extra firm tofu, pressed
- 2 tbsp reduced sodium soy sauce
- 2 cloves garlic, pressed or minced
- 1/2" fresh ginger knob, pureed or minced
- 1 tsp Sriracha
- 1 tsp toasted sesame oil
- 1 tsp hot chili oil
- 1/2 cup carrot, cut into matchsticks
- 1/2 cup daikon radish, cut into matchsticks
- 1/2 cup cucumber, seeds removed and cut into matchsticks
- 2 tbsp unseasoned rice Vinegar
- 2 tbsp sugar or agave
- 2 tsp salt
- 4 crust baguettes
- handful cilantro
- jalapeño, cut into thin slices
- fresh limes
- vegan mayonnaise
- Cut tofu into (8) equal "steaks". Mix soy sauce, garlic, ginger and Sriracha and pour of tofu. Let sit for 15-30 minutes. When read to make sandwiches heat sesame and chili oil in a pan together and sear the tofu for 2-3 minutes on each side until well charred. Serve hot.
- Heat 2 cups water to a boil. Add vinegar, sugar and salt and stir until dissolved. Removed from heat and let cool a little. Pour over vegetables, cover and refrigerate until cold. You can do this step 1-3 days in advance.
- Toast baguette a little. Slather some vegan mayonnaise on each side and add tofu. Top with a healthy serving of pickled vegetables, cilantro, lime juice and jalapeño. Enjoy!