Tofu Banh Mi with Micro Broccoli

This is where Western cuisine meets the Far East: Banh Mi is a Vietnamese sandwich traditionally served with French baguette. We have a delicious, vegetarian version for you with marinated tofu and crunchy Micro Broccoli. Bon appétit from the fusion kitchen!

 Min. |   


  • 1 baguette or 2 bread rolls
  • 4 forks of vegan kimchi
  • 1/3 cucumber
  • 1 Seedbar Coriander
  • 1 Seedbar Micro Broccoli
  • Black sesame seeds

For the tofu:

  • 300 g tofu
  • 2 tbsp soy sauce
  • 1 tbsp lemon juice
  • 2 tsp Sriracha sauce
  • 1 tsp maple syrup
  • 1 tsp hoisin sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder

Note: In addition to the preparation time of 15 minutes, allow extra 25 minutes for the tofu to bake.

Step 1

Preheat the oven to 200°C (top and bottom heat). Carefully squeeze the tofu between two kitchen towels. Then cut into strips.

Step 2

In a large sealable container, combine the ingredients for the tofu and stir. Add the tofu strips. Close the container and shake so that the marinade is well distributed.

Step 3

Spread the marinated tofu strips on a baking tray lined with baking paper and bake in the oven for approx. 25 minutes. Ideally, turn them over halfway through.

Step 4

In the meantime, harvest Micro Broccoli and Coriander. Cut the cucumber into strips.

Step 5

Remove the tofu from the oven and leave to cool. Slice the baguette in half.

Step 6

Spread both insides of the baguette with vegan mayonnaise. Fill with baked tofu, kimchi, cucumber, Micro Broccoli, Coriander and black sesame seeds.

Recipe provided by Tanith Schmelzeisen. You can find the recipe on her website, too.

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