Tofu Banh Mi with JIVE Spicy Coconut Chips

Prep Time 25 minutes
Cook Time 12 minutes
Servings 2-4 sandwiches


This sandwich will take you away! In Vietnam, the banh mi is a common dish you can find on almost every street corner, it's creation the result of French colonial rule. The traditional recipe uses meat but this veganized version is a delight for your taste buds! This recipe for vegan banh mi uses a crusty baguette spread with a spiced vegennaise, crunchy vegetables pickled in rice vinegar, fresh cucumber, marinated and grilled tofu, and the PRANA touch: JIVE spicy coconut chips! Delicious! But of course, this sandwich wouldn't be complete without a few sprigs of fresh cilantro.

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How It's Made: Crunchy Pickled Veggies

Ingredients

  • 2 tablespoons of water
  • 1/2 cup of rice vinegar
  • 1 tablespoon of cane sugar
  • 1/2 teaspoon of sea salt
  • 2 cups of vegetables, julienned or sliced (carrot, daikon, radish, cucumber)

Directions

  1. In a bowl, add the water, vinegar, sugar, and salt and mix until the sugar is dissolved. Put the vegetables and the liquid in a mason jar and refrigerate.
  2. While the vegetables are pickling, prepare the tofu marinade.

How It's Made: Marinated Tofu

Ingredients

  • 1 tablespoon of olive oil
  • 2 tablespoons of soy sauce
  • Juice and zest of half a lime
  • 1 clove of grated garlic
  • 1/2 teaspoon of grated ginger
  • 1 firm block of tofu
  • Fresh ground pepper

Directions

  1. In a shallow bowl, mix together the oil, soy sauce, the juice and zest of the lime, garlic and ginger.
  2. Cut the tofu in slices and squeeze the excess water out of them with a clean dish towel. 
  3. Place the tofu slices in the marinade for at least 15 minutes, until a good portion of the liquid is absorbed. 
  4. In a non-stick frying pan, heat a bit of coconut oil, and brown each tofu slice for 3 to 4 minutes on each side. Season with pepper.

How It's Made: Banh Mi Sandwich

Ingredients

  • 1 crispy baguette
  • 1/2 cup of vegennaise
  • 1 tablespoon of sriracha sauce
  • 1 cup of chopped cilantro
  • 1 cup of

Directions

  1. Cut the baguette in 3 or 4 pieces, and slice open each portion. 
  2. In a small bowl mix together the vegenaise and sriracha and spread generously on each piece of baguette.
  3. Dress the sandwich with 2-3 tofu slices, some pickled veggies, fresh cilantro and a healthy handful of JIVE coconut chips.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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