Bánh Mì Bún Chay

Bánh Mì Bún Chay is a delightful vegan Vietnamese burger that combines fresh herbs, savory tofu, and crunchy pickled vegetables, all encased in a crisp baguette. This refreshing and satisfying dish is perfect for those seeking a plant-based twist on a classic favorite.

Ingredients

• Baguette - 2 pieces
• Firm tofu - 200 grams, pressed and sliced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Carrot - 1 medium, julienned
• Daikon radish - 100 grams, julienned
• Cucumber - 1/2, sliced
• Fresh cilantro - 1/2 cup, chopped
• Mint leaves - 1/4 cup, chopped
• Vegan mayonnaise - 4 tablespoons
• Rice vinegar - 2 tablespoons
• Sugar - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a bowl, combine the sliced tofu, soy sauce, sesame oil, minced garlic, salt, and black pepper. Marinate for at least 15 minutes.
2. While the tofu is marinating, prepare the pickled vegetables by mixing the julienned carrot and daikon radish with rice vinegar, sugar, and a pinch of salt. Let it sit for about 10 minutes.
3. Heat a non-stick skillet over medium heat. Add the marinated tofu slices and cook until golden brown on both sides, about 5-7 minutes.
4. Slice the baguettes lengthwise without cutting all the way through. Toast them lightly in the skillet for 1-2 minutes, if desired.
5. Spread 2 tablespoons of vegan mayonnaise inside each baguette.
6. Layer the cooked tofu, pickled vegetables, cucumber slices, cilantro, and mint leaves inside the baguettes.
7. Serve immediately and enjoy your Bánh Mì Bún Chay!

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from tofu.
• Packed with vitamins and minerals from fresh vegetables and herbs.

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