Banh Mi Chay (Vegetarian/Vegan Vietnamese Sandwich)

🛒 Ingredients

• Vietnamese Baguette 100 g · 280 kcal
• Extra-firm Tofu 120 g · 91 kcal
• Carrot 40 g · 16 kcal
• Daikon Radish 40 g · 6 kcal
• Rice Vinegar 20 g · 4 kcal
• Sugar 10 g · 40 kcal
• Soy Sauce 15 g · 7 kcal
• Vegan Mayonnaise 20 g · 120 kcal
• Cucumber 30 g · 4 kcal
• Cilantro 5 g · 1 kcal
• Jalapeño 5 g · 2 kcal
• Vegetable Oil 10 g · 88 kcal

👨‍🍳 Instructions

1. Thinly slice carrot and daikon radish into matchsticks. In a bowl, combine them with rice vinegar, sugar, and a pinch of salt; let them pickle for at least 15-20 minutes.
2. Press extra-firm tofu to remove excess water, then slice into thin rectangular pieces. Heat vegetable oil in a pan over medium-high heat and pan-fry the tofu until golden brown and slightly crispy on all sides; season lightly with salt and pepper.
3. Prepare the sauce by combining vegan mayonnaise with a dash of soy sauce and sriracha (if desired) in a small bowl for a creamy, savory, and spicy spread.
4. Lightly toast the Vietnamese baguette until warm and slightly crisp. Slice it lengthwise, but not all the way through, to create a pocket.
5. Spread the prepared vegan mayonnaise mixture generously on both sides of the baguette. Layer with the pan-fried tofu, drained pickled carrots and daikon, fresh cucumber slices, cilantro sprigs, and jalapeño slices (if desired).
6. Close the baguette and serve immediately. Enjoy your authentic Banh Mi Chay!