OMG! I can´t even tell you how easy and delicious this bánh mì, a Vietnamese sandwich, is. This is my version; it is all plant-based, vegan and super healthy.
It really scares me when I listen to what some people eat and all the diets they make to look good. It scares me to death because there is not a better way to look good than from the inside out. Eating good and healthy food makes you feel good and feel healthy.
The good thing is that delicious and healthy eating does not have to be bland, flavorless, yucky and steamed to be low fat or low calorie. I do not believe in diets and deprivation, I believe in good substantial and healthy meals. I believe in the power of plants and plant-based food.
I eat a 100% plant-based diet. But I have an 80-20 rule that allows me to eat white bread and other treats whenever I want to without feeling guilty. I eat and buy whole grain bread. But when I buy white bread, I always read the label to learn about the ingredients the bread I’m buying has. I always follow the less is more ingredient rule. White bread does not need more than flour (look for unbleached, unenriched and organic), yeast and water.
The fewer ingredients a product has, the less processed it is, so the better it is for us.
I do not like diets at all. I always try to eat healthy and balanced meals full of raw, colorful and crunchy salads. This bánh mì sandwich is a recipe that wraps all my food philosophies. It is flavorful, healthy, full of superfoods, lean and topped with a crunchy and delicious salad.
Here is the recipe for this delicious, flavorful and very easy to prepare
Tip/idea for serving it:
Here are other vegan recipes that you’ll love to serve with this bánh mì:
Bánh mì: Sandwich Vietnamese
- 1 block extra firm tofu
- 1 teaspoon chopped ginger
- 1 teaspoon chopped garlic about 2 cloves garlic
- 3 tablespoons tamari or soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon maple syrup
- 2 tablespoons vegetable oil
- 1/4 green cabbage or red cabbage more or less 2 cups
- 1 carrot cut into strips
- 1 medium cucumber, seeded
- 3 scallions
- * 1/2 serrano chile optional, seeded and deveined
- A handful of chopped cilantro
- 1 tablespoon rice vinegar
- 1/2 teaspoon salt
- 4 single baguette
- Sriracha sauce
- Open the package of tofu and squeeze carefully the liquid. Leave it on a colander or on paper towels to continue draining the liquid.
- To make the dressing to marinate tofu, mix the ginger, garlic, tamari or soy sauce, lime juice, rice vinegar, sesame oil, a tablespoon of maple syrup and oil.
- Cut the tofu into half an inch strips or so, put them on a platter pour the marinade over. Let them aside for about 15-20 minutes until the tofu is well impregnated.
- Start preparing the salad. Thinly slice the vegetables, including onions and serrano chile. Put them in a bowl and sprinkle with salt. Set them aside until ready to use. Save the cilantro until before serving.
- Heat a non-stick skillet and add the tofu for about 10-15 min on each side until browned.
- Before placing each slice of tofu in the pan scrape out any piece of ginger or garlic they have.
- While you seal the tofu, prepare the bread, in one side spread mayonnaise and Sriracha on the other. Sriracha is a very spicy sauce, use with caution.
- Finish the salad by adding the 1 tablespoon of rice vinegar left and cilantro, mix well.
- When the tofu slices are golden brown on all sides put them inside the bread and put a handful of salad on top. Take care when you add the salad the juice remain in the bowl and not on the sandwich.
Use good and fresh bread.
I use vegenaise, instead of mayo. Vegenaise is a much healthier option.