Total Prep and Cooking Time: 15-20 minutes
Equipment Needed: Hob and blender
As far as sandwiches go, this vegan tofu banh mi recipe is the best of the best. The delicious Asian infused tofu, mixed with all the fresh veggies, and then to top it off the avocado and sriracha sauce - wow! I could probably eat this all day, everyday and never get sick of it.
For the Tofu:
280g of extra firm tofu
2 tbsp of sauce sauce
1.5 tbsp of sesame seed oil
1.5 tbsp of rice winer vinegar
Juice from a 1/4 of a lime
1/2 tbsp of grated ginger
1/2 red chilli
1/2 tsp of miso paste
For the Avocado and Sriracha Sauce:
1 ripe avocado
3 tsp of sriracha sauce
50ml of almond/soy/oat milk
10g of fresh coriander
1/2 tsp of salt
1/2 tsp of pepper
1/2 a large carrot, grated or cut finely
1/2 a cucumber, sliced
1/8 red cabbage, chopped finely
Crusty bread (I used a French baguette)
1. Firstly, chop your red chilli and add to a bowl with the remaining tofu Ingredients apart form the tofu itself. Mix the ingredients together and then slice your tofu so that it is around 1cm thick.
2. Add the sliced tofu pieces to a large frying pan and then pour the sauce over it. Place on the hob and cook on a medium to low heat for around 3 minutes on each side. You want them to eventually be soft and almost caramelised on each side.
3. While your tofu is cooking, add all your avocado and sriracha sauce ingredients to a blender and bend until smooth.
4. Cut your bread and begin to add your avocado and sriracha sauce then the tofu and cut/grated vegetables. Enjoy!
If you made this, I would love to hear from you! Comment below or get in touch on Instagram.
Here at Defying Hangry, we make delicious and easy vegan recipes that take no longer than 30 minutes to cook. All our meals contain a range of nutritious and easily accessible ingredients - to make even the busiest of mealtimes easy, healthy and quick. As well as vegan recipes, we also share a range of vegan gluten-free recipes and vegan nut-free recipes.