Banh Mi Chay (Vegan Lemongrass Tofu Baguette)
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Vietnamese · 30 min · Tofu · vegetarian, vegan, dairy-free
440 cal
16g protein
58g carbs
16g fat
per serving · estimated
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 (tap to check — screen stays awake)
- Press tofu 10 minutes, slice into planks, and marinate with lemongrass and soy sauce for 10 minutes.
- Pan-fry the tofu over medium-high 4-5 minutes per side until golden and crisp.
- Warm the baguettes in a 350F oven 3-4 minutes until crisp.
- Split the baguettes and spread the inside with vegan mayonnaise.
- Fill with tofu, pickled vegetables, cucumber, jalapeno, and cilantro.
- Close and cut to serve.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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