1 week Ago By Robin Robertson
Thanks to Robin Robertson’s Veganize It!: Easy DIY Recipes for a Plant-Based Kitchen, the classic Vietnamese bánh mì gets a delicious plant-based twist with hoisin-glazed tofu, creamy vegan mayo, and loads of fresh, crunchy vegetables. We’re pairing these flavorful sandwiches with a tall glass of lychee lemonade and thick-cut black pepper potato chips for a bold, satisfying lunch.What you need:1 cup shredded carrot2 tablespoons rice vinegar1 teaspoon sugar1⁄4 teaspoon salt1 tablespoon vegetable oil8 thin slices extra-firm tofu2 tablespoons hoisin sauce4 (6-inch) baguette rolls1⁄2 cup vegan mayonnaise 1 to 2 tablespoons sriracha1 cucumber, peeled, seeded, and thinly sliced1 cup cilantro2 tablespoons chopped jalapeño slicesWhat you do:In a small bowl, combine carrot, vinegar, sugar, and salt.
Mix well and set aside.In a skillet over medium heat, heat oil. Add tofu and cook until lightly browned, turning frequently, about 5 minutes.
Add hoisin, turning to coat, and glaze tofu slices for another minute or two. Remove from heat and set aside to cool.To assemble, spread inside of each roll with mayonnaise and drizzle with sriracha to taste.
Arrange 2 tofu slices on bottom half of each baguette. Top each with cucumber, cilantro, jalapeños, and reserved pickled carrots. Close up sandwiches and serve at once.
Thanks to Robin Robertson’s Veganize It!: Easy DIY Recipes for a Plant-Based Kitchen, the classic Vietnamese bánh mì gets a delicious plant-based twist with hoisin-glazed tofu, creamy vegan mayo, and loads of fresh, crunchy vegetables. We’re pairing these flavorful sandwiches with a tall glass of lychee lemonade and thick-cut black pepper potato chips for a bold, satisfying lunch.What you need:1 cup shredded carrot2 tablespoons rice vinegar1 teaspoon sugar1⁄4 teaspoon salt1 tablespoon vegetable oil8 thin slices extra-firm tofu2 tablespoons hoisin sauce4 (6-inch) baguette rolls1⁄2 cup vegan mayonnaise 1 to 2 tablespoons sriracha1 cucumber, peeled, seeded, and thinly sliced1 cup cilantro2 tablespoons chopped jalapeño slicesWhat you do:In a small bowl, combine carrot, vinegar, sugar, and salt.
Mix well and set aside.In a skillet over medium heat, heat oil. Add tofu and cook until lightly browned, turning frequently, about 5 minutes.
Add hoisin, turning to coat, and glaze tofu slices for another minute or two. Remove from heat and set aside to cool.To assemble, spread inside of each roll with mayonnaise and drizzle with sriracha to taste.
Arrange 2 tofu slices on bottom half of each baguette. Top each with cucumber, cilantro, jalapeños, and reserved pickled carrots. Close up sandwiches and serve at once.
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