There is often heaps of room for improvement when you are talking about your favourite take aways and fast food. Personally I have always wanted to have a go at making my own Vegan Banh Mi. I love sandwiches and love the freshness of Vietnamese cuisine so Banh Mi are a match make in heaven for me. 

How to make Vegan Banh Mi / Vietnamese Tofu Sandwiches

Vegan Banh Mi
Serves 2
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Ingredients
  1. Makes 2
  2. ¼ cup apple cider vinegar
  3. 1 tablespoon of agave
  4. 2 small / 1 large carrot
  5. ½ red onion
  6. 1 medium Lebanese cucumber
  7. 3 medium radishes
  8. 1 red chilli
  9. 6 sprigs of fresh coriander leaves
  10. 2 large Vietnamese long white bread rolls
  11. 175g pre-marinated chilli tofu
  12. 1 teaspoon olive oil
  13. 2 tablespoons Vegenaise (vegan mayo)
  14. 2 teaspoons soy sauce
Instructions
  1. Start by making the quick pickle.
  2. In a small saucepan combine the apple cider vinegar and agave.
  3. Heat and stir until hot and the two are well mixed.
  4. Remove from the heat.
  5. Peel and slice the carrots and red onion.
  6. Combine the sliced carrots & red onion and vinegar mixture in a bowl, cover and refrigerate for 1 hour.
  7. Prepare all the other sandwich ingredients by slicing the cucumber, radishes and chilli.
  8. Wash the coriander and set-aside at least 6 sprigs of leaves.
  9. Heat your oven or grill, cut the bread rolls in half and warm for 5 minutes.
  10. Heat the pre-marinated tofu in a pan with a small amount of oil.
  11. Assemble the sandwiches by spreading each side of the bread with Vegenaise, sprinkling with soy sauce and layering on the sliced salad, picked veggies, hot tofu, slices of chilli before topping off with the coriander.
  12. Eat immediately and enjoy the taste explosion in your mouth.
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How to make Vegan Banh Mi / Vietnamese Tofu Sandwiches

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How to make Vegan Banh Mi / Vietnamese Tofu Sandwiches