This Vegan Banh Mi is a delicious twist on the classic Vietnamese sandwich, featuring crispy peanut crusted tofu, pickled vegetables, fresh cilantro, and spicy sriracha. It's packed with flavor and makes a satisfying meal for lunch or dinner.
Ingredients: 1 block of firm tofu, pressed and sliced into thin strips. 1/2 cup peanuts, crushed. 1/4 cup soy sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 1 tablespoon sesame oil. 1/2 teaspoon garlic powder. 1/2 teaspoon ginger powder. Baguette or bread rolls. Pickled vegetables carrots, daikon radish, cucumber. Fresh cilantro. Vegan mayo. Sriracha sauce.
Instructions: Turn on the oven and heat it up to 400F 200C. Add soy sauce, rice vinegar, maple syrup, sesame oil, garlic powder, and ginger powder to a bowl. Crush the peanuts and mix them together. Put the tofu strips on a baking sheet that has been lined with parchment paper. Cover them with the peanut mixture. Tofu should be baked for 20 to 25 minutes, and it should be flipped over halfway through. Toast the baguette or bread rolls after cutting them in half. On one side of the bread, put vegan mayo. On the other side, put sriracha. On top of the bread, put the peanut-crusted tofu, pickled vegetables, and cilantro. Add more sriracha sauce to the Vegan Banh Mi when you serve it.
Prep Time: 15 minutes
Cook Time: 25 minutes
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