Curried Tofu Banh Mi Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Curried Tofu Banh Mi is a Vietnamese-inspired vegan sandwich with curried tofu, pickled vegetables, and a creamy curry sauce on bread. Refreshing and flavorful. A satisfying lunch or dinner that's nut-free and easily made gluten-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1/2 cup rice wine vinegar (or apple cider vinegar or white vinegar)
- 1/3 cup hot water
- 1/4 teaspoon sea salt
- 1 teaspoon maple syrup
- 2/3 cup thinly sliced or shredded carrot
- 1/2 cup sliced cucumber
- 1/2 cup shredded or thinly sliced daikon (or white radish, optional)
- 1 jalapeno (thinly sliced, optional)
- 3/4 cup coconut milk
- 1/2 teaspoon flour (Use rice flour for gluten-free.)
- 1/2 teaspoon curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sugar
- 14 ounces firm or extra firm tofu (pressed for atleast 20 mins)
- 1 teaspoon curry powder (less or more, to preference)
- 1 1/2 teaspoons soy sauce ( or tamari, for gluten-free)
- 1 teaspoon maple syrup (or sugar)
- 3 tablespoon coconut cream (scoop from a can of full fat coconut milk)
- cilantro or mint (or both)
- lettuce (or crunchy baby greens)
- 3 mini baguettes (Use gluten-free, if needed.)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 25m
- Sodium
- 1813mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 720mg
- Calcium
- 1188mg
- Iron
- 13mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 1813MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.