Bánh Mì Nướng Chay

Bánh Mì Nướng Chay is a delightful vegan Vietnamese breakfast featuring crispy French bread filled with a flavorful tofu and vegetable mix, topped with fresh herbs. This dish offers a perfect balance of textures and tastes, making it a satisfying and nutritious start to your day.

Ingredients

• French baguette - 1
• Firm tofu - 200 grams
• Soy sauce - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Carrot - 1 medium, julienned
• Cucumber - 1/2, thinly sliced
• Fresh cilantro - 1/4 cup, chopped
• Fresh mint - 1/4 cup, chopped
• Vegan mayonnaise - 2 tablespoons
• Sriracha sauce - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 180°C (350°F).
2. Drain and press the tofu to remove excess moisture, then cut it into thin strips.
3. In a bowl, marinate the tofu strips with soy sauce, salt, and pepper for about 10 minutes.
4. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Add the marinated tofu and cook for about 5-7 minutes, turning occasionally until golden and crispy. Remove from heat.
5. In the same skillet, add another tablespoon of vegetable oil and sauté the julienned carrots for about 3-4 minutes until slightly softened. Season with salt and pepper.
6. Slice the baguette lengthwise, leaving one side intact, and lightly toast it in the oven for about 5 minutes.
7. Spread vegan mayonnaise inside the toasted baguette, then layer in the cooked tofu, sautéed carrots, and fresh cucumber slices.
8. Top with chopped cilantro and mint. Drizzle with sriracha sauce if desired.
9. Close the baguette, cut it in half, and serve immediately.

Nutrition

• Calories: 360
• Protein: 16 g
• Carbs: 40 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• High in protein from tofu, promoting muscle health.
• Rich in vitamins and minerals from fresh vegetables and herbs.

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