The Ultimate Vietnamese Sandwich!
Get ready to revolutionize your lunch with the ultimate tofu banh mi! This banh mi recipe is not only easy to whip up in just 30 minutes, but it also packs a flavor punch that will leave your taste buds dancing. Whether you’re a vegetarian or just looking to switch up your sandwich game, this tofu sandwich is a game-changer.
The tofu banh mi brings a whole new level of excitement to your typical lunch fare. Imagine biting into a sandwich where every component is perfectly balanced – crispy, seasoned tofu, vibrant pickled vegetables, and a hint of spicy yogurt, all hugged by a crusty ciabatta roll. It’s the banh mi sandwich that dreams are made of!
What’s amazing about this banh mi recipe is how simple it is. With minimal prep time, you can have a gourmet-style lunch that’s both satisfying and healthy.
And let’s not forget, it’s a fantastic way to sneak some extra protein into your meal without skimping on flavor. So, if you love the idea of a sandwich but want something that’s as nourishing as it is delicious, this tofu banh mi is for you. Perfect for a quick bite or a leisurely lunch, it’s versatile, delicious, and undeniably satisfying!
Macros Per Serving
440 Calories | 61g Carbs | 8g Fat | 34g Protein
Recipe Card
Crunchy Tofu Banh Mi
Ingredients
Pickled Veggies:
- Cucumber (shredded)
- Carrot (shredded)
- Red Onion (thinly sliced)
- 1 tsp White Wine Vinegar
- ½ tsp Zero Calorie Sweetener (H-E-B)
Tofu:
- 123 g Extra Firm High Protein Tofu (Hodo)
- 1 tbsp Low Sodium Soy Sauce (Sprouts)
- ½ tsp Rice Vinegar
- ½ tsp Sesame Oil
- ½ tsp Sugar Free Syrup (Mrs Buttersworth)
- 1 tsp Tapioca Flour or Cornstarch (Bobs Red Mill)
Yogurt Spread:
- 28 g Nonfat Greek Yogurt (Siggi’s)
- Leftover Tofu Marinade
- ½ tsp Sriracha
Sandwich:
- 1 Ciabatta Roll (Rustica)
- Fresh Cilantro
Instructions
Pickled Veggies:
- Start off my shredding for cucumber and carrot into thin strips. I used a julienne peeler but you can also thinly slice with a knife.Cucumber, Carrot
- Then thinly slice the red onion.Red Onion
- Add everything to a small bowl with your vinegar and sugar.1 tsp White Wine Vinegar, 1/2 tsp Zero Calorie Sweetener
- Mix and let it sit while you prep everything else.
Tofu:
- Cut your tofu into 4 thin rectangular slices. Place in a flat dish.123 g (3.5 oz) Extra Firm High Protein Tofu
- Add in the remaining ingredients and carefully flip and coat each slice.1 tbsp Low Sodium Soy Sauce, 1/2 tsp Rice Vinegar, 1/2 tsp Sesame Oil, 1/2 tsp Sugar Free Syrup, 1 tsp Tapioca Flour or Cornstarch
- Then place in your air fryer basket and air fry at 375° for 10-12 mins.
Yogurt Spread:
- In a small bowl, add in your yogurt, any leftover tofu marinade, and sriracha. Mix until you have a nice spread.28 g (2 tbsp) Nonfat Greek Yogurt, Leftover Tofu Marinade, 1/2 tsp Sriracha
Sandwich:
- Slice your ciabatta roll open and toast for 2-3 mins in your toaster oven or toaster until crispy.1 Ciabatta Roll
- Spread on your yogurt to both sides. Then place your cooked tofu strips to one side.
- Top with your picked veggies and fresh cilantro.Fresh Cilantro
- Close your sandwich and slice in half.
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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