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Tofu Bánh Mì
Recipe

14 INGREDIENTS • 9 STEPS • 30MINS

Tofu Bánh Mì

4.8
10 ratings
Community Pick
Community Pick
These tofu banh mi vegan sliders are packed with flavour and a twist on the classic. They're great as appetizers for a party, or as a delicious dinner.
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My Second Breakfast
I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.
http://www.mysecondbreakfast.com
These tofu banh mi vegan sliders are packed with flavour and a twist on the classic. They're great as appetizers for a party, or as a delicious dinner.
30MINS
Total Time
$5.92
Cost Per Serving
Ingredients
Servings
2
us / metric
Firm Tofu
7 oz
Firm Tofu
Salt
1 tsp
Scallion
1 bunch
Scallion, thinly sliced
2 scallions per 2 servings
Lime
1/4
Lime, juiced
Mayonnaise
4 Tbsp
Mayonnaise
Chili Sauce
2 Tbsp
Chili Sauce
or Sambal Olek or Sriracha
Baguette
1
Baguette
Carrot
1
Carrot, shredded
Fresh Cilantro
1 handful
Fresh Cilantro, roughly chopped
Cucumber
1
Cucumber, thinly sliced
Pickled Hot Chili Peppers
to taste
Pickled Hot Chili Peppers
Lettuce
1 handful
Lettuce
Nutrition Per Serving
VIEW ALL
Calories
386
Fat
27.2 g
Protein
12.8 g
Carbs
21.6 g
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Tofu Bánh Mì
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My Second Breakfast
I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.
http://www.mysecondbreakfast.com
Cooking InstructionsHide images
step 1
Preheat oven to 375 degrees F (190 degrees C).
step 2
Pat Firm Tofu (7 oz) dry with paper towels and cut into 1/2 inch slices.
step 2 Pat Firm Tofu (7 oz) dry with paper towels and cut into 1/2 inch slices.
step 3
On a plate, mix together Panko Breadcrumbs (1 cup) and Salt (1 tsp).
step 4
In a small bowl lightly beat the Farmhouse Eggs® Large Brown Egg (1).
step 5
Line a baking sheet with parchment paper.
step 6
Dip tofu slices in the egg and coat with panko crumbs. Place on the prepared baking sheet. Bake for 20 minutes, until golden brown, flipping midway through.
step 6 Dip tofu slices in the egg and coat with panko crumbs. Place on the prepared baking sheet. Bake for 20 minutes, until golden brown, flipping midway through.
step 7
For chili mayonnaise, mix Scallion (1 bunch), Lime (1/4), Mayonnaise (4 Tbsp), and Chili Sauce (2 Tbsp) together in a bowl.
step 7 For chili mayonnaise, mix Scallion (1 bunch), Lime (1/4), Mayonnaise (4 Tbsp), and Chili Sauce (2 Tbsp) together in a bowl.
step 8
Halve the Baguette (1) into 2 6-inch portions.
step 9
To assemble, layer the tofu, Carrot (1), Fresh Cilantro (1 handful), Cucumber (1), Pickled Hot Chili Peppers (to taste), and Lettuce (1 handful). Enjoy!
step 9 To assemble, layer the tofu, Carrot (1), Fresh Cilantro (1 handful), Cucumber (1), Pickled Hot Chili Peppers (to taste), and Lettuce (1 handful). Enjoy!
Tags
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Dairy-Free
Asian
Lunch
Snack
Shellfish-Free
Vegetarian
Sandwiches & Wraps
Tofu & Tempeh
Summer
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