A Vietnamese kitchen staple the crunchy baguette is filled a la Foodin with tofu marinated in umami sauce and spices, quickly pickled vegetables and delicious mayonnaise-based Banh mi sauce.



250 g tofu 

0,5 dl Foodin umami sauce

2 tbsp toasted sesame oil  

1 tbsp Foodin apple cider vinegar  

½ tsp Foodin ginger powder 

½ tsp Foodin mild curry powder 

½ tsp Foodin fine himalayan salt 

+ Foodin olive oil for cooking

Quickly pickled vegetables 

2 carrots 

½ cucumber 

2 tbsp Foodin apple cider vinegar 

1 tsp Foodin coconut sugar 

½ tsp Foodin fine himalayan salt 

Banh Mi sauce 

0,75 dl vegan mayonnaise 

2 tsp Hoisin sauce 

2 tsp Foodin umami sauce 

2 tsp Sriracha sauce 

For serving: baguettes, cilantro, lettuce, jalapeños


Slice the tofu. Mix the marinade ingredients and let the tofu slices marinate in the refrigerator for about an hour. 

Cut the carrots and cucumbers into thin sticks. Mix them with apple cider vinegar, coconut sugar and salt. Let the vegetables marinate in the refrigerator. 

Mix the Banh mi sauce. 

Cook the tofu slices in oil for a few minutes per side. You can brush the slices with extra marinade when cooking.  

Assemble the baguette by brushing a generous dollop of Banh mi sauce on both sides. Add tofu, lettuce, pickled vegetables, cilantro and jalapenos. 


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