Bánh Mì Chả Chay

Bánh Mì Chả Chay is a delightful vegan Vietnamese sandwich filled with savory tofu and mushroom pâté, paired with fresh vegetables and herbs, all nestled in a crusty baguette. This dish is perfect for a quick snack or a light meal, bursting with flavors and textures.

Ingredients

• French baguette - 2 pieces
• Firm tofu - 200 grams
• Mushrooms (shiitake or button) - 100 grams, finely chopped
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Cornstarch - 1 tablespoon
• Carrot - 1 medium, julienned
• Cucumber - 1 small, sliced
• Fresh cilantro - 1/4 cup, chopped
• Fresh mint - 1/4 cup, chopped
• Pickled daikon radish - 1/4 cup
• Chili sauce (optional) - to taste
• Salt - to taste

Steps

1. Press the firm tofu to remove excess moisture for about 15 minutes, then crumble it into a bowl.
2. In a skillet, heat sesame oil over medium heat, add minced garlic, and sauté until fragrant.
3. Add chopped mushrooms to the skillet and cook until they are soft and any moisture has evaporated.
4. Stir in the crumbled tofu, soy sauce, cornstarch, and salt, cooking for another 5-7 minutes until the mixture is slightly golden.
5. Remove from heat and let the tofu mixture cool slightly.
6. Slice the baguettes lengthwise but not all the way through, creating a pocket.
7. Spread the tofu and mushroom mixture generously inside each baguette.
8. Fill the baguettes with julienned carrots, cucumber slices, chopped cilantro, mint, and pickled daikon radish.
9. Add chili sauce if desired, then close the baguette and press gently.
10. Serve immediately, or wrap in foil for a portable snack.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

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

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