Vegan Bánh Mì
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Vietnamese-inspired sandwich with baked sriracha tofu, pickled carrots and radishes, and dairy-free sauce on crusty bread. Spicy, tangy, and crunchy, it brings bold Vietnamese flavors to a completely vegan format.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 small carrots (peeled and cut into matchsticks (about 1 cup))
- 1 small daikon radish (peeled and cut into matchsticks (about 1 cup))
- 1/2 cup rice vinegar
- 1/2 cup water
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 14.5 ounce block extra-firm tofu
- 4 tablespoons low-sodium soy sauce
- 3 tablespoons sriracha hot sauce
- 2 tablespoons vegetable oil
- 1/2 cup vegan mayo
- 1 tablespoon hoisin sauce
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons granulated sugar
- 2 teaspoons sriracha hot sauce
- 17-20 inch baguette (or 3 smaller baguettes)
- few sprigs fresh cilantro
- 1/2 medium jalapeño pepper (sliced, optional)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 25m
- Sodium
- 2347mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 782mg
- Calcium
- 469mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2347MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.