Tofu Banh Mi
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Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (1)

Tofu Banh Mi

NUTRITION · PER SERVING55M COOK
CAL 36%·PRO 55%
CARBS 85G48% OF CAL
6G FIBER64G OTHER14G TOTAL SUGAR
FAT 31G39% OF CAL
4G SAT27G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy air-fried tofu layered with pickled vegetables and mayo on crusty baguettes. A fresh, flavorful vegan lunch packed with crunch and tang.

mainvietnamesesandwichtofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 block extra firm tofu, pressed and sliced into ¼-inch slabs (16 oz. or 450g)
  • ½ tablespoon light soy sauce or liquid aminos (7.5 mL)
  • 1 teaspoon garlic powder (3g)
  • ½ teaspoon onion powder (1.5g)
  • 1 teaspoon paprika (2g)
  • ½ teaspoon sea salt (3g)
  • 2 teaspoons cornstarch
  • 1 teaspoon sesame oil (or other oil – 5mL)
  • ¼ teaspoon ground black pepper (0.5g)
  • 1 medium carrot (julienned )
  • 1 small daikon radish (julienned)
  • ½ cup rice vinegar (120mL)
  • 1 tablespoon sugar (12g)
  • ½ teaspoon salt (3g)
  • 4 Vietnamese baguettes or sandwich rolls – about 6-inch each
  • ½ cup vegan mayonnaise (120mL)
  • 1 tablespoon sriracha (optional, for spicy mayo – 15mL)
  • 1 small cucumber (thinly sliced)
  • 1 bunch fresh cilantro
PREP
40M
SODIUM
1401MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.