Bánh Mì Chay Thập Cẩm

Bánh Mì Chay Thập Cẩm is a vibrant Vietnamese vegetarian sandwich, packed with a colorful medley of fresh vegetables and savory tofu, all enveloped in a crispy baguette. This delightful dish combines the umami flavors of marinated tofu with the crunch of pickled vegetables, making it a satisfying snack for any time of day.

Ingredients

• Baguette - 1 large (about 250g)
• Firm tofu - 200g
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Carrot - 50g, julienned
• Daikon radish - 50g, julienned
• Cucumber - 50g, sliced
• Cilantro - a handful, chopped
• Jalapeño - 1 small, sliced (optional)
• Vegan mayonnaise - 2 tablespoons
• Lime juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Press the tofu to remove excess moisture for about 15 minutes, then cut it into thin slices.
2. In a bowl, mix soy sauce, sesame oil, minced garlic, salt, and black pepper. Marinate the tofu slices in this mixture for at least 15 minutes.
3. Heat a non-stick skillet over medium heat and cook the marinated tofu slices for about 3-4 minutes on each side until golden and slightly crispy.
4. While the tofu is cooking, prepare the pickled vegetables. In a bowl, combine the julienned carrot and daikon with lime juice and a pinch of salt. Let it sit for about 5 minutes.
5. Slice the baguette in half lengthwise and lightly toast it if desired.
6. Spread vegan mayonnaise on both sides of the baguette.
7. Layer the cooked tofu slices, pickled vegetables, cucumber, cilantro, and jalapeño (if using) inside the baguette.
8. Close the sandwich, slice it in half, and serve immediately.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from tofu.
• High in vitamins and minerals from fresh vegetables.
• Low in cholesterol, making it heart-healthy.

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