Vegan Tofu Banh Mi
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan banh mi features marinated tofu with pickled carrots and daikon, served on bread with spicy sriracha mayo and fresh cucumber and cilantro. Tangy, spicy, and satisfying, it captures the essence of the Vietnamese sandwich.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb extra-firm tofu (drained and patted dry)
- 2 tbsp tamari (40 g)
- 1 tbsp maple syrup (20 g)
- 2 tsp sesame oil
- 1 tsp sriracha
- 2 tbsp lime juice
- 1 tsp garlic powder
- ½ tsp ground ginger
- 1 carrot peeled (then cut into thin matchsticks (2 cups/ 170 g))
- 1 small daikon radish (peeled, then cut into thin matchsticks (about 1.5 cups/120 g))
- 1 jalapeno (thinly sliced and seeds removed, optional (45 g/ ½ cup))
- 2 tbsp sugar
- 1 tsp salt
- 1 cup water (240 ml)
- ½ cup rice vinegar (120 ml)
- ¼ cup vegan mayo (55 g)
- 2 tsp hoisin sauce
- 1 tsp tamari
- 1 French baguette (cut into quarters and halved lengthwise, almost all the way through (leave a hinge))
- ½ a cucumber (thinly sliced)
- chopped fresh cilantro leaves
- more sriracha (if desired)
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
- 30m
- Cook
- 30m
- Sodium
- 1902mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 455mg
- Calcium
- 440mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1902MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.