Banh Mi Chay is a delightful vegan twist on the classic Vietnamese sandwich, proving that plant-based ingredients can create a dish that’s just as satisfying and flavourful as the original. These fresh components add a burst of flavour and texture to every bite, while also providing essential nutrients and vitamins.
Savour the explosion of flavours and textures – the tangy crunch of pickled vegetables, the umami richness of marinated tofu, and the freshness of herbs, all encased in a crusty baguette. Whether enjoyed as a quick and satisfying meal on the go or savoured as a delicious and nutritious lunch option, Banh Mi Chay continues to captivate diners with its irresistible taste and wholesome goodness.
Banh Mi Chay (Vegan Banh Mi)
Banh Mi Chay is a testament to the power of fresh ingredients and bold flavours, packed into a crispy baguette. We'll fill ours with marinated tofu, pickled vegetables, and a generous spread of vegan mayo, topped with cilantro and jalapeños for that extra kick. This sandwich is a harmony of textures and tastes, capturing the vibrant street food spirit of Hanoi.
Ingredients
For the Marinated Tofu:
- 1 block firm tofu pressed and sliced
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup or sugar
- 1 tablespoon rice vinegar
- 1 clove garlic minced
- 1 teaspoon grated ginger
- 1 tablespoon vegetable oil
For the Pickled Vegetables:
- 1 carrot julienned
- 1 daikon radish julienned (or substitute with regular radish)
- 1/2 cup warm water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
For the Sandwich:
- Baguettes sliced lengthwise (use vegan baguettes if available)
- Vegan mayonnaise
- Fresh cilantro
- Sliced jalapeños
- Cucumber slices
- Soy sauce or Maggi seasoning for drizzling
- Optional: Sriracha or vegan chili sauce
Instructions
Marinate the Tofu:
- In a bowl, whisk together soy sauce, maple syrup, rice vinegar, garlic, and ginger. Add the tofu slices and ensure they are well coated with the marinade. Let them sit for at least 15 minutes, preferably longer.
- Heat vegetable oil in a pan over medium heat. Add the marinated tofu and cook until browned on both sides. Set aside.
Prepare the Pickled Vegetables:
- In a bowl, combine warm water, rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved.
- Add the julienned carrot and daikon to the vinegar mixture. Let them pickle for at least 15 minutes. Drain before using.
Assemble the Banh Mi:
- Spread a generous amount of vegan mayonnaise on the inside of each baguette.
- Layer the marinated tofu, pickled vegetables, cucumber slices, fresh cilantro, and sliced jalapeños inside the baguette.
- Drizzle a little soy sauce or Maggi seasoning over the filling for extra flavour. Add Sriracha or vegan chili sauce if you like it spicy.
Serve:
- Cut the baguette into sandwich-sized portions and serve immediately.
Nutrition
Calories: 148kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 1645mg | Potassium: 526mg | Fiber: 4g | Sugar: 12g | Vitamin A: 5095IU | Vitamin C: 39mg | Calcium: 65mg | Iron: 1mg
