Lemongrass Tofu Banh Mi - If you know me, you’d know I love Banh Mi (Vietnamese baguette) It’s something that I order regularly if I’m out and want a quick & tasty lunch! I’ve made a jackfruit version of this a while ago but I’ve decided to make a tofu version to up the protein content and because tofu is delish!
Makes: 2 rolls
200g firm tofu
1 bulb lemongrass, minced
2 cloves garlic, minced
1 teaspoon coconut sugar
1 1/2 tablespoons soy sauce
2 teaspoons vegetable oil
Optional: chilli powder
2 x Vietnamese baguette rolls
Cut tofu into 0.5cm thick slices and press it between clean paper towels to get rid of excess water.
2In a shallow wide dish, whisk together the soy sauce, sugar, oil and minced lemongrass & garlic.
Place the tofu in the marinade and gently coat the tofu, arrange such that there is minimal overlap. Please the tofu in the fridge to marinate for at least 30 minutes (longer the more flavour)
Meanwhile, prepare your other fillings & condiments
When the tofu is ready, pan-fry it on medium heat for 2 minutes in each side until it is goldenm
To assemble: Open each bread roll. Spread mayonnaise on one or both sides. Fill with the carrot, cucumber and coriander & chilli .Add in a generous amount of tofu. Enjoy!
Michelle is a Dentist and vegan food blogger from Brisbane. She loves sharing simple & tasty vegan recipes via her Instagram platform @run2food. She has also created a website with an archive of all her recipes www.run2food.com. Michelle is on a mission to show that you can thrive off a plant-based diet.