Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
I’m a firm believer of not having a TV in our bedroom, and since BL and I haven’t had cable in years, it’s a welcome change of pace when we get to fall asleep to syndicated shows or cheesy made-for-tv movies.
Since I travel quite a bit for work, I relish coming back to the hotel after a long day of meetings to binge watch the Food Network with takeout dinner in tow. Because if there is one thing I miss by not having cable, it’s the Food Network. I can get lost for hours following Giada, Ina and my personal favorite- Diner’s, Drive-Ins and Dives.
It was during a recent marathon viewing of triple D that made me fall in love with this sandwich- the banh mi. You know those foods that you’ve never actually had, but you know it would be love at first
sight bite? That’s how I felt about the Banh Mi.
So a few days later, back home in St. Louis, I got to work on creating my own version — the vegan banh mi.
Since tofu is my favorite meat swap, we’ll start there. Slabs of tofu marinated in a fresh soy and lemongrass sauce, then seared to perfection. Topped with quick pickled cucumber, carrots, slathered in spicy mayo and fresh cilantro.
Also, side-bar– make sure to make extra mayo. The combination of sriracha + mayo is a powerful one. Make sure you have lots of items handy for dipping. (Like french fries. French fries and sriracha mayo is pure bliss.)
While it might not be the most authentic Banh Mi out there, I’m pretty confident that this vegan banh mi will win over any purist. Don’t be intimidated by the few steps and ingredient list. It actually comes together fairly quickly and the most of the ingredients are pantry staples you may already have in your house. If you can’t find fresh lemongrass, I like the freeze-dried lemongrass from Litehouse.
Another great thing about this vegan banh mi? It packs easily! I am always on the hunt for take-with-me-to-work sandwiches and this one totally fits the bill. As long as your bread is crusty, there is no need to worry about soggy-sandwich-syndrome. I’ve been making this for packed-lunches all summer long. If you do end up with leftovers, keep them in separate containers to assemble throughout the week.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Vegan Banh Mi Sandwich stuffed with lemongrass tofu, spicy slaw, fresh herbs and sriracha mayo
Quick Pickled Vegetables:
4 French rolls
1. To press the tofu, remove the tofu from the container. Drain and rinse. Wrap with paper towels and place a heavy object ontop. I use my cast-iron skillet with a few bean cans. Let sit for 10 minutes. Remove the paper towels and pat dry. Now slice!
2. For a better filled sandwich, remove some of the bread filling before serving. This will make a nice crevice for the toppings to rest in! Also prevents the entire sandwich from falling out on your lap after the first bite.
3. For easy matchsticks, I use this peeler. Way faster!
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