This Vietnamese street food has a special place in our hearts.
Crusty bread, creamy veganaise, spicy chili sauce, cool cucumbers, cilantro, tomatoes, savory fried tofu, and the finale: tangy-sweet-spicy carrot/radish slaw. Mmm!
The beloved Banh Mi is a Vietnamese sandwich that I can’t celebrate enough. It is the most delicious sandwich on earth, period. This is not the most budget-friendly meal because the veganaise and tofu will run you $8.00 before you buy the other ingredients. Because of that, we tend to make it only on special occasions. If we could, we’d eat it twice a week. Okay, three times a week.
Ingredients for 2 Banh Mis
- 1 fresh french baguette cut in half, then sliced lengthwise. You can dig out the bread on the inside to make room for more filling, as I do, or live dangerously and leave it as-is.
For the tofu:
- 1 block of super firm tofu, sliced into rectangles
- 1 tsp tamari soy sauce
- nutritional yeast for sprinkling
For the slaw:
- 1/4 cup shredded carrot
- 1/4 cup shredded daikon radish
- 1 tsp crushed red pepper
- 1/3 cup rice vinegar
- 2 tsp agave nectar
- 1 small cucumber, cut into strips
- a handful of thinly sliced grape tomatos or campari tomatoes
- a handful of cilantro, chopped
- Veganaise, for spreading to taste
- Sriracha, to taste
1. Put some olive oil in a non-stick pan, fry tofu rectangles on medium-low until slightly brown, then pour soy sauce in the pan and stir to coat tofu. Once tofu dries a little, dust with light layer of nutritional yeast until evenly coated. Set prepared tofu aside.
2. While tofu is frying, chop up your veggies and cilantro, shred your carrot and diakon.
3. Make the slaw by combining the shredded carrot and daikon with rice vinegar, agave nectar and red pepper flakes in a bowl and mix well. Cover slaw and let sit for 15-30 minutes.
*Note: While extremely delicious, the daikon in this slaw creates a reaction with the vinegar that releases a sulfur odor as it sits. If you save the slaw for later, it will stink up your entire fridge and kitchen. Now I know to only make enough slaw to be consumed at that time.
4. Spread veganaise on inside of bread slices, squirt a generous amount of sriracha on top of veganaise layer, pile on your veggies and cilantro on one side, lay tofu on the other.
5. Drain vinegar from slaw, then add slaw to sandwich right before eating to avoid saturating bread with slaw-juice.
Eat with a pile of napkins nearby, especially if you used extra slaw. 🙂