Bánh mì
This high-protein vegan bánh mì is packed with flavor and ready in minutes! Crispy tofu, quick-pickled carrot, and hoisin sauce come together in a ridiculously tasty sandwich. Perfect for meal prep or a quick lunch. Not traditional, but absolutely delicious!
Equipment
- Vegetable peeler
Ingredients
- ½ tbsp sunflower oil
- 400 g firm tofu
- 1 carrot
- 1/4 cucumber
- 1 spring onion
- 2 high-protein rolls
- 2 tbsp hoisin sauce
- 1 tsp Maggi seasoning
- 1 tsp rice vinegar
Instructions
- Prepare the rolls – If using part-baked rolls, cook them according to the package. I do mine in the air fryer for 4 minutes.
- Quick-pickle the carrot – Toss the thin carrot ribbons in a container with rice vinegar, shake well, and let sit.
- Prep the veggies – Slice the cucumber into ribbons (avoid the seedy core). Thinly slice the spring onion on a bias and separate the layers.
- Cook the tofu – Slice the tofu into four pieces per roll. Fry in sunflower oil until golden. Near the end, add Maggi seasoning and flip to caramelize.
- Assemble the sandwich – Slice the rolls, spread hoisin sauce on both sides, then layer veggies and tofu. Close it up and enjoy!
Notes
- Smoked tofu adds extra flavour, but any firm tofu works.
- High-protein rolls keep this super filling, but any bread is fine.
- Want to meal prep? Make a batch of pickled carrots to use throughout the week!