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Vegan Bánh Mì Sandwich
Course: Main Course
  • Tofu sliced into finger-wide thin sticks
  • Carrots ribboned (we used a peeler to cut ribbons)
  • Daikon Radish ribboned (peeler)
  • Seasoned Rice Vinegar
  • Cucumber sliced
  • Jalapeno sliced (optional)
  • Cilantro
  • Thai Basil
  • French Baguette you could substitute a hoagie roll, but a piece of baguette cut lengthwise worked well
  • Vegan Mayo we love the Tofu-Cashew Mayo from the PlantPure Cookbook
  • Liquid Aminos you could sub soy sauce - we used just a spritz, so you don't need much
  • Sriracha optional
  1. Preheat oven to 450
  2. Toss Carrots and Daikon ribbons in Seasoned Rice Vinegar, set aside

  3. Cut tofu, lay on parchment paper, season with salt and pepper
  4. Bake tofu for 15-20 minutes per side; you want the outside slightly crispy and the inside chewy
  5. Slice cucumber and jalapeno
  6. Slice baguette lengthwise