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King Zoom’s Vietnamese Inspired Banh Mi

A Vietnamese inspired banh mi recipe made by 17 year old activist King Zoom! It's simple and delicious!
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Course Dinner, Lunch
Cuisine Vietnamese

Ingredients
  

  • 1 large baguette or 4 small buns
  • Baked Tofu:
  • I block firm tofu
  • 2 tbsp. Tamari
  • 1 tbsp. rice vinegar
  • 1 tbsp. maple syrup
  • 1 tbsp. Sesame oil
  • 1/2 tbsp. grated fresh ginger
  • Quick Pickled Veggies:
  • 2 carrots grated
  • 1 cucumbers sliced
  • 1/4 cup maple syrup or agave
  • 1/4 cup rice vinegar
  • pinch Himalayan salt
  • Condiments as much as you like
  • vegan mayo
  • hoisin sauce
  • sriracha
  • chopped Jalapeño optional
  • I bunch chopped cilantro
  • Almond Dipping Sauce:
  • 1/2 cup raw almond butter You can use peanut butter if you like
  • 1/2 cup coconut milk
  • 1 tbsp lime juice
  • 2 tbsp tamari
  • 1 tbsp maple syrup

Instructions
 

  • 1.) Tofu
  • Slice tofu into 1/4 inch slices.
  • Soak tofu in marinade for about 2 hours.
  • Bake on a coconut greased pan for about 15-20  minutes on each side at 350 degrees.
  • 2.) Pickled Veggies:
  • Thinly slice carrots, cucumbers, jalapeños.
  • Whisk together with rice vinegar, maple syrup and salt.
  • Cover and refrigerate until needed.
  • 3.) Almond Sauce:
  • Mix the five ingredients together until smooth. You can add more water or coconut water if  needed.
  • 4.) The Bun:
  • Cut the baguette length wise and toast.
  • Pull out some of the inside bread dough. Spread vegan mayo on each side. Layer tofu, pickled veggies and condiments.
  • 5.) Dip in sauce
Keyword vegan
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