Welcome! You’re currently on our Canadian site. Would you like to switch?

SHOP MYVEGA U.S.

Welcome! You’re currently on our U.S. site. Would you like to switch?

SHOP MYVEGA CANADA

Bahn Mi

Serves 2 10 minute prep time

By Morgan Shupe on December 1, 2015, categorized in Dinner, Lunch

Bahn Mi

Everyone’s favorite French-inspired Vietnamese sandwich gets a plant-based upgrade with lemongrass tofu. Don’t feel like making tofu from scratch? Just use a pre-seasoned tofu found in the refrigerated section of your local grocery store.

Ingredients

  • Sandwich Components :
  • 2 (8 inch) gluten-free or sprouted grain baguettes
  • Vegan chili mayo
  • 1 package pre-seasoned organic tofu
  • 2 pickled carrots
  • 1 medium cucumber, sliced lengthwise
  • 2 bunches cilantro
  • 1 jalapeño, thinly sliced
  • Lemongrass Tofu :
  • 1 Tbsp soy sauce
  • 1 Tbsp grapeseed oil
  • 1 tsp sesame oil
  • ½ lime, juiced
  • 2 tsp agave
  • 2 inches of lemongrass, minced
  • 1 clove garlic, minced
  • 1 green onion, chopped
  • ½ tsp ground white pepper
  • 1 package firm tofu, drained and rinsed
  • Pickled Veggies :
  • ¾ cup rice vinegar
  • ¾ cup water
  • ½ cup cane sugar
  • 1 tsp salt
  • 2 cups carrots, shredded
  • 2 cups daikon, shredded
  • Chili Mayo :
  • ½ cup vegan mayo
  • 3 green onions, chopped
  • 1 Tbsp chili garlic sauce

Preparation

  •  Sandwich

    1. Slice baguettes in half lengthwise, leaving one side as a hinge. Pull out enough bread that you have a ½ in thick shell leftover.
    2. Liberally spread chili mayo on both sides of baguettes.
    3. Arrange fillings: cucumber, tofu, pickled veggies (drained), jalapeno and cilantro. If desired, top with more chili mayo.
  • Lemongrass Tofu

    1. Combine first 9 ingredients in food processor or blender until pureed.
    2. Slice tofu into 8 rectangles and place in a shallow container.
    3. Pour sauce over top and let marinade overnight.
    4. Grill or pan fry tofu until golden.
  • Pickled Veggies

    1. In a saucepan, heat vinegar, sugar and salt until just boiling.
    2. Place carrots and daikon in a container and pour liquid overtop. Cover and refrigerate overnight.
  • Chili Mayo

    1. Combine all ingredients.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe