Recipes › Lunch

• Lunch
• 25 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Banh mi-style tofu baguette

Crispy tofu with quick-pickled carrot, cucumber and herbs in a sourdough roll.

Calories

495

Protein

32 g

Carbs

53 g

Fat

20 g

Per serving. Makes 2 servings.

Ingredients

• 250 g Firm tofu
• 1 tbsp Soy sauce
• 1 tbsp Vegetable oil
• 1 Carrot
• 0.5 Cucumber
• 2 tbsp Cider vinegar
• 1 tsp Sugar
• 10 g Fresh coriander
• 1 Red chilli
• 150 g Sourdough bread
• 1 tbsp Sriracha

Contains: Cereals containing gluten, Soybeans. Always check the labels of what you buy.

Method

1. Cut the carrot and cucumber into thin matchsticks and toss with the vinegar and sugar. Leave to pickle for 10 minutes, then drain.
2. Meanwhile, pat the tofu dry and cut into slices about 1 cm thick.
3. Heat the oil in a frying pan over a medium-high heat and fry the tofu for 3–4 minutes a side until golden. Add the soy sauce and turn to coat.
4. Slice the chilli and pick the coriander leaves. Split the bread and warm it in the oven if you like.
5. Spread with the sriracha, then fill with the tofu, pickles, coriander and chilli.

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