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Vegan Vietnamese Bahn Mi Sandwich with Seared Sriracha Tofu
Low-fat, Vegan and so delicious

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Vegan Vietnamese Bahn Mi Sandwich with Seared Sriracha Tofu

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Ingredients

Adjust Servings:
Baked Tofu
1 package, pressed dry Extra-firm tofu Press slowly until about an inch thick
3 Tablespoons Sriracha
1/4 cup Water
Alternate way to bake tofu without Sriacha
1/4 cup Organic Vegetable Broth
1/4 cup Water
Carrot/Daikon Slaw
3 cut into matchstick or shredded Carrots
1 large, cut into match sticks or shredded Daikon Radish
2, deseeded and cut into rings Jalapeno
3 Tablespoons Rice Wine Vinegar
3 Tablespoons White Wine Vinegar
1 teaspoon Agave Syrup or Maple Syrup
Sriracha Mayo
1/4 cup Low-Fat Vegenaise or Silken Tofu opt for silken tofu for even less fat
2 Tablespoons Sriracha
Other Ingredients
1 loaf Baguette or other bread of choice remove some other the inside of the base and top to reduce amount of "bread"
sliced thin Cucumber
2 large bunches, washed, stems removed and lightly chopped Cilantro

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Cuisine:

    This refreshing sandwich is packed with fresh cole slaw of carrots, daikon radish and jalapeños, seared Sriracha Tofu, and topped with handfuls of cilantro, crisp cucumber slices and spicy mayo.

    • 25 minutes
    • Serves 4
    • Easy

    Ingredients

    • Baked Tofu

    • Alternate way to bake tofu without Sriacha

    • Carrot/Daikon Slaw

    • Sriracha Mayo

    • Other Ingredients

    Directions

    Share

    In a previous post, I shared a healthy version of Vietnamese Loaded French Fries. During our visit to a local restaurant, I also ordered a vegan Bahn Mi sandwich. Although I enjoyed the sandwich, the fried tofu and oil laden dressing on the slaw contained way too much fat for me.

    I decided to replicate the Bahn Mi Sandwich without using oil or fat. I baked my tofu and later seared it. Although the cole slaw at the restaurant tasted wonderful, I made mine without the oil. The rice vinegar and white wine vinegar together are a perfect combination; neither need oil to compliment their flavors. Sriracha is my favorite “to go” condiment. Paul and I love it hot, so this recipe was perfect for our taste. If you don’t like it hot, I have an alternative way to prepare the tofu for your individual preference. The combination of the vegetables and tofu with the slaw dressing can easily stand alone on flavor, so ti isn’t necessary to use the Sriracha unless of course you love it like we do.

    I purchased my bread at a local vegan bakery, but most homemade bread is vegan and low in fat. You just need to read the label. I picked a long baguette, so we could cut our sandwich is sections and share. You can use individual loaves of bread if you prefer as well. Baking the bread (re-heating it) prior to serving, gives the bread an incredible crunch.

    For this particular sandwich, I used low-fat Sriracha vegan mayo, but if you want to make it even healthier, opt for making it with silken tofu instead of low-fat Vegenaise. Other than that, this recipe is low-fat and full of flavor.

    Although you can make this recipe on the spot, this particular meal can be prepared beforehand. If you are a planner, like me, you can make everything ahead of time. If you choose this route, your meal will take only 15 minutes to prepare. Its the perfect throw together meal if you work late and need something quick.

     

     

     

    Steps

    1
    Done

    Baked Tofu

    Pre-heat oven to 350 degrees.
    Press and dry tofu slowly until it is approximately 1 inch in thickness.
    Cut lengthwise creating two thinner pieces.
    Now, cut that into 8 identical squares.
    Mix Sriracha with 1/4 cup water
    Pour contents over tofu.
    Cover.
    Bake for 30 minutes.
    Drain any excess fluids.
    You may store in a covered container or use as is. I made mine beforehand and seared it for my sandwich the day I wanted to eat it.

    If you don't like it hot, just skip the Sriracha/water combination and mis 1/4 cup bbq sauce with 1/4 water

    * If using later, pre-heat non-stick pan to medium.
    Add tofu slices and cook for 5 minutes on each side.

    2
    Done

    Carrot/Daikon/Jalapeno Slaw

    In a bowl, combine matchstick carrots, daikon radish and jalapeño slices.
    Mix rice vinegar, white one vinegar and agave together.
    Pour over slaw.
    Toss and refrigerate for at least an hour.

    3
    Done

    Prepare other ingredients

    Pre-heat oven to 375.
    Cut Loaf of bread lengthwise into 2 long pieces.
    Place bread on a silicone mat or parchment paper, and warm/bake for 10 minutes.

    Cut cucumber slices.
    Wash and lightly chop cilantro, being careful to remove stems.

    4
    Done

    Sriracha Mayo

    Whisk Sriracha and low-fat Veganaise or Silken-Tofu

    5
    Done

    Putting it together

    Remove bread from oven.
    Spread Sriracha Mayo on each side of the bread.
    Lay tofu squares next to each other the entire length of the bread, and make a second layer if you have squares left.
    Using a straining spoon, spoon slaw being sure to remove excess fluid (you may also strain bowl before serving).
    Add cucumber slices alone the length of the bread.
    Top with a generous portions of cilantro.
    Slice and serve.
    I served with Vietnamese Loaded French Fries.

    Kathy Carmichael

    Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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