Every so often, I like to have ‘sandwich night.” Although we don’t eat a lot of bread, we indulge every once in a while to curb the craving. A typical Vietnamese Bahn Mi Sandwich has fried tofu, and oily coleslaw. So, I decided to make a skinny version of my favorite spicy sandwich.
Instead of frying the tofu, I opted for a baked spicy Sriracha tofu. I also made an oil free coleslaw, and instead of vegan mayo, I made my own cashew version.
Despite loving bread, I have a little secret. I buy my baguette from a vegan baker. Most bread does not have eggs or milk, but you should look at the label. To avoid the amount of “bread” in the loaf, I cut it and remove the inside of the bread by pulling it gently out, leaving the top and bottom in tact.
This way I can avoid eating extra bread, and still get the crunch of the sandwich. Then, just fill it with the rest of the vegetables, slaw, and tofu. Top with sriracha cashew mayo, and you have a fabulous Skinny Vietnamese Bahn Mi Sandwich.
If you want fries on the side, my Baked Sweet Potato Vietnamese Loaded French Fries are to DIE FOR!Print
This refreshing sandwich is packed with fresh cole slaw of carrots, daikon radish and jalapeños, seared Sriracha Tofu, and topped with handfuls of cilantro, crisp cucumber slices and spicy mayo.
- 1 package, pressed dry Extra-Firm Tofu
- 1/2 cup raw cashews (soaked in water overnight); if you don’t have time, add 2 extra Tablespoons water, and blend longer.
- 1 teaspoon lemon juice
- 1/4 cup water
- 1 Tablespoon apple cider vinegar
- 2 teaspoons Sriracha (or leave out for just mayo)
- Pre-heat oven to 350 degrees.
Press and dry tofu slowly until it is approximately 1 inch in thickness. ( click above link if you need help pressing tofu)
- Cut lengthwise creating two thinner pieces.
- Now, cut that into 8 identical squares.
- Mix Sriracha with 1/4 cup water
- Pour contents over tofu.
- Bake for 30 minutes on one side, then 30 minute on the other side
- You may store in a covered container or use as is. I made mine beforehand and seared it for my sandwich the day I wanted to eat it.
- If you don’t like it hot, just skip the Sriracha/water combination and mis 1/4 cup bbq sauce with 1/4 water
- * If using later, pre-heat non-stick pan to medium.
- Add tofu slices and cook for 5 minutes on each side.
- In a bowl, combine matchstick carrots, daikon radish and jalapeño slices.
- Mix rice vinegar, white one vinegar and agave together.
- Pour over slaw.
- Toss and refrigerate for at least an hour.
- Drain cashews if you soaked them.
- Add all ingredients to a high speed blender.
- Blend until smooth.
- Add more water if its too thick.
- If you don’t like spice, leave the Sriracha out.
PREPARE OTHER INGREDIENTS:
- Pre-heat oven to 375.
- Cut Loaf of bread lengthwise into 2 long pieces (gently remove the side of the loaf, being carful to not break through the top or the bottom of the loaf)
- Place bread on a silicone mat or parchment paper, and warm/bake for 10 minutes.
- Cut cucumber slices.
Wash and lightly chop cilantro, being careful to remove stems.
PREPARE THE SANDWICH:
- Remove bread from oven.
- Spread Sriracha Mayo on each side of the bread.
- Lay tofu squares next to each other the entire length of the bread, and make a second layer if you have squares left.
- Using a straining spoon, spoon slaw being sure to remove excess fluid (you may also strain bowl before serving).
- Add cucumber slices alone the length of the bread.
- Top with a generous portions of cilantro.
- Slice and serve.
- I served with Baked Sweet Potato Vietnamese Loaded French Fries