Vegetarian Banh Mi

Vegetarian Banh Mi

Brought to you by:   Cindy Lam  Cindy Lam  | over 2 years  ago

This vegetarian banh mi is an Asian fusion vegetarian sandwich that's VERY good

Servings: 2 sandwiches

Preparation time: 10-15 minutes 

Cooking time: 5 minutes

 

Ingredients

For the lime yoghurt-mayo dressing:

  • 4-5 tbsp yoghurt
  • 2-3 tbsp mayonnaise
  • 1 fresh lime juice & zest
  • 1 small garlic clove, finely chopped

For olive tapenade: 

  • 1 can black olives
  • 1 garlic clove
  • 1 bunch parsley
  • 1 tbsp capers
  • 1 red chilli, seeded
  • extra-virgin olive oil
  • (blend all ingredients in a blender and season)

For the fresh coriander pesto: 

  • 1 bunch fresh coriander
  • 1 garlic
  • 1 shallot
  • 1 fresh lime juice
  • extra-virgin olive oil
  • (blend all ingredients in a blender and season)

For the fillings: 

  • 150-200g firm tofu, 1/2 inch slice 
  • 2-3 tbsp soy sauce
  • 1-2 tsp honey
  • 1 tbsp sesame oil
  • (marinate tofu with 2-3 tbsp soy sauce, 1-2 tsp honey, and a drizzle of sesame oil)
  • 1 carrot, shredded
  • 1 cucumber, thinly sliced
  • 3-4 tbsp rice vinegar
  • 1 tsp brown sugar
  • (marinate carrot and cucumber in 3-4 tbsp rice vinegar and 1 tsp brown sugar to make these fresh pickles.  Refrigerate for 30 minutes beforehand)
  • 4-5 tbsp olive tapenade
  • 1-2 tbsp fresh coriander pesto
  • 1 small baguette, sliced into two halved size sandwiches
  • 1 small bunch fresh coriander


Method

  1. Preheat a small frying pan with olive oil on medium heat, cook the marinated tofu 2-3 minutes on each side until they turn golden brown.  Turn the heat off and set aside.  
  2. Start assembling the sandwiches with olive tapenade, stir-fry tofu, fresh pickles, fresh coriander pesto, and lime yoghurt-mayo dressing.
  3. Garnish with some coriander before serving.  


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Cindy Lam

Cindy Lam | HK - ITALY

I am here to promote a vegetarian home cooking culture.

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