Bánh mì chay

Bánh mì chay is a delightful Vietnamese vegetarian sandwich that combines fresh vegetables, aromatic herbs, and a savory tofu filling, all housed in a crispy baguette. This vibrant dish is both satisfying and healthy, making it a perfect appetizer or light meal.

Ingredients

• Baguette - 2 pieces
• Firm tofu - 200 grams
• Soy sauce - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Cucumber - 1 medium, thinly sliced
• Carrot - 1 medium, julienned
• Daikon radish - 100 grams, julienned
• Fresh cilantro - 1/4 cup, chopped
• Fresh mint - 1/4 cup, chopped
• Pickled vegetables (carrot and daikon) - 1/2 cup
• Chili sauce (optional) - to taste
• Salt - to taste
• Pepper - to taste

Steps

1. Press the firm tofu between paper towels to remove excess moisture, then cut it into thin slices.
2. In a bowl, marinate the tofu slices with soy sauce, salt, and pepper for about 10 minutes.
3. Heat vegetable oil in a pan over medium heat, then add the marinated tofu and cook until golden brown and crispy on both sides, about 3-4 minutes per side.
4. While the tofu is cooking, prepare the vegetables: wash and slice the cucumber, julienne the carrot and daikon, and chop the cilantro and mint.
5. Once the tofu is cooked, slice the baguettes open lengthwise without cutting all the way through.
6. Spread the crispy tofu inside the baguette, then layer in the cucumber, carrot, daikon, and pickled vegetables.
7. Top with fresh cilantro and mint, and add chili sauce if desired.
8. Close the baguette gently and serve with extra pickled vegetables on the side.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• Rich in plant-based protein from tofu.
• High in fiber from fresh vegetables, promoting digestive health.

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