This recipe for spicy banh mi sandwiches is made with tofu, tastes delicious and is also something you can personalize. Since this version is a bit spicy, you can take the seasonings into your own hands, then wrap them around this filling sandwich!
- It’s an excellent source of protein
- It’s low in calories and sodium
- It’s a cholesterol-free food
- It’s a great source of calcium and iron
All hands on!
Wondering if a sandwich is filling enough for a Meatless Monday meal? The answer is yes if you’re making spicy tofu banh mi sandwiches! Served on thick, crusty bread and piled high with veggies and tofu, you’ll have your hands — and tummies — full with this sandwich.
Try this Meatless Monday fried egg and grilled asparagus sandwich >
Made for each other
The ingredients of this sandwich are complementary — spicy and sweet, crunchy and soft, hot and cool — and are great for a meatless meal. Pork is a typical ingredient for banh mi, but you won’t miss the swap with preseasoned and baked tofu.
Take a look at the benefits of going meat free, even once a week >>
Spicy banh mi sandwiches
Recipe courtesy of Grab a Plate
- 4 ounces season, baked tofu, cut into cubes
- 1 (12-inch) French-style baguette, sliced into two, then sliced in half horizontally (any type of crunchy bread can be used)
- 2 large radishes, sliced thin with a mandolin
- 1/4 cup cucumbers, sliced thin with a mandolin
- 1/2 cup carrots, cut into matchstick pieces
- 1/4 small jalapeño pepper, cut into thin slices
- 1/3 cup rice wine vinegar (or apple cider vinegar)
- 3 teaspoons honey (or sugar)
- 1/8 cup fresh cilantro leaves
- 1/4 cup mayonnaise
- Juice from 1/2 a lime
- 1/2 teaspoon garlic chili paste (you could use another type hot sauce like a sriracha), or to taste
- Preheat your oven to 350 degrees F.
- Whisk together the vinegar and honey. Add the mixture to a medium-sized sealable plastic bag or container with a lid.
- Place the radishes and carrot into the container or bag and toss to coat. Allow the vegetables to sit in the marinade for at least half an hour.
- Meanwhile, place the sandwich bread on a baking sheet and place in the oven for about five minutes or until lightly toasted.
- While the bread is toasting, combine the mayonnaise, lime juice and garlic chili paste and mix well.
- Allow the bread to cool slightly. Drain the marinade.
- Spread the mayo mixture on the bottom half of the bread.
- Add the tofu and top with the carrot-radish mixture, then with the cucumber, jalapeno slices and top with the cilantro.
Who doesn’t love a great, filling sandwich?