🥖 Bánh mì chay (tofu bánh mì)

Name: Bánh mì chay (tofu bánh mì)
Total time: 35 min
Yield: 4
Cuisine: Vietnam
Ingredients: 4 small baguettes (about 15 cm each); 400 g firm tofu, pressed and sliced; 1 tbsp vegetable oil; 2 garlic cloves, crushed, and 1 small chilli, sliced; 2 carrots, cut into matchsticks; 60 ml rice vinegar, 1 tbsp sugar and a pinch of salt for pickling; 1 cucumber, cut into long strips; A handful of fresh cilantro; Salt and black pepper

Origin: Vietnam

448kcal

per serving · 230 g

195kcal

per 100 g

18 gProtein8 g / 100 g

10 gFat4.5 g / 100 g

69 gCarbs30 g / 100 g

Bánh mì chay is the vegetarian version of Vietnam's famous baguette sandwich. The crisp, airy roll is filled with golden pan-fried tofu, tangy pickled carrot, cool cucumber and plenty of fresh cilantro. It keeps the classic balance of crunch, tang and freshness while staying completely plant-based. It is sold at vegetarian stalls and eaten as a quick lunch or snack.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Contains glutenbecause of: baguette

Not keto30 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

baguettetofupickled carrotcilantrocucumber

Recipe

4 servings35 min

Ingredients

4 small baguettes (about 15 cm each)
400 g firm tofu, pressed and sliced
1 tbsp vegetable oil
2 garlic cloves, crushed, and 1 small chilli, sliced
2 carrots, cut into matchsticks
60 ml rice vinegar, 1 tbsp sugar and a pinch of salt for pickling
1 cucumber, cut into long strips
A handful of fresh cilantro
Salt and black pepper

Method

Toss the carrot with the vinegar, sugar and salt and leave to pickle for at least 20 minutes.
Pat the tofu dry, season with salt, pepper and garlic and pan-fry in the oil for 3–4 minutes per side until golden.
Warm the baguettes in the oven for 3–4 minutes until crisp, then split them open.
Fill with tofu, drained pickled carrot, cucumber, chilli and cilantro, and serve at once.

How to make it lighter

Bake or air-fry the tofu instead of pan-frying to cut the oil to almost nothing.
Scoop out some of the soft crumb from the baguette and add extra cucumber and pickles.
Pickled carrot and fresh herbs add flavour for very few calories, so be generous with them.

History

'Chay' means vegetarian in Vietnamese and is closely linked to Buddhist meat-free eating, which many Vietnamese follow on certain days of the lunar month. Vegetarian versions of bánh mì are found wherever the sandwich is sold, in Vietnam and abroad.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →