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.
Makes 4 sandwiches
What you need:
1 cup shredded carrot
2 tablespoons rice vinegar
1 teaspoon sugar
¼ teaspoon salt
1 tablespoon vegetable oil
8 thin slices extra-firm tofu
2 tablespoons hoisin sauce
4 (6-inch) baguette rolls
½ cup vegan mayonnaise
1 to 2 tablespoons sriracha
1 cucumber, peeled, seeded, and thinly sliced
1 cup cilantro
2 tablespoons chopped jalapeño slices
What you do:
1. In a small bowl, combine carrot, vinegar, sugar, and salt. Mix well and set aside.
2. 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.
3. 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.
Photo courtesy of William and Susan Brinson
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