Banh Mi Chay (Vegan Lemongrass Tofu Baguette)

Vietnamese · 30 min · Tofu · vegetarian, vegan, dairy-free

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Ingredients

• 12 oz firm tofu, sliced into planks
• 2 rolls Vietnamese baguettes
• 1 tbsp lemongrass, minced
• 2 tbsp soy sauce
• 2 tbsp vegan mayonnaise
• 1 cup pickled carrot and daikon
• 1 cucumber, sliced
• 1/2 cup cilantro sprigs
• 1 jalapeno, sliced

Method

1. Press tofu 10 minutes, slice into planks, and marinate with lemongrass and soy sauce for 10 minutes.
2. Pan-fry the tofu over medium-high 4-5 minutes per side until golden and crisp.
3. Warm the baguettes in a 350F oven 3-4 minutes until crisp.
4. Split the baguettes and spread the inside with vegan mayonnaise.
5. Fill with tofu, pickled vegetables, cucumber, jalapeno, and cilantro.
6. Close and cut to serve.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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