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MAY/JUNE 2010 p. 64
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1. Combine vinegar, honey, and red pepper flakes in small bowl. Add daikon radish and carrot, and stir to mix. Let stand 15 to 30 minutes, stirring occasionally.
2. Preheat oven to 350°F. Place baguette on baking sheet, and crisp 5 minutes in oven. Cool 2 to 3 minutes.
3. Spread mayonnaise on both sides of bread. Sprinkle with red chile sauce and tamari. Fill with tofu, cucumber, and cilantro. Drain carrot-radish mixture, and spread on sandwich. Top with tomatoes and lettuce, and season with salt and pepper, if desired. Press top half of baguette on sandwich, and slice sandwich in half.
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Makes 1 large sandwich
Per 1/2 of large sandwich:
| Calories | 331 |
| Protein | 20g |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Carbs | 43g |
| Cholesterol | 0mg |
| Sodium | 722mg |
| Fiber | 4g |
| Sugar | 7g |
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This was fantastic for dinner last night. We skipped the lettuce and cilantro. We only had vine-ripe tomatoes vs. cherry. I will make this one again and again!!! Now we have a way to use up the giant daikon that we usually buy to make spicy kim chi rice.
I'm always looking for ideas for vegetarian sandwiches beyond peanut and jelly, so I was glad to see this recipe. I loved this sandwich. The spicy carrot-daikon slaw is perfect with the cooling cucumber and cilantro and garlicky tofu. All the flavors and textures are so great together, a very yummy lunch. I think this would be perfect for a summer picnic too.
I made this last week, it was pretty yummy. I added avocado. My co-workers were jealous!!
This was crazy good. My boyfriend and I both LOVED IT. It is going to be a go-to lunch item for a long time to come.
Tasty!
I make this sandwich probably once a week. I make a few modifications. I skip cilantro, instead of daikon, I slice up some red radishes and I never seem to have cherry tomatoes, but regular tomatoes will do great, too. I also add cucumber, just to have some extra veggies.
My husband and I love the sandwich. I could eat it every day.
This is a great basis for going in and customizing the sandwich. We've been making it since it appeared in the print version and have always been making variations. I like to use tempeh as a filling, usually with a ketchup/soy/liquid smoke seasoning.
This is AMAZING! Tastes fantastic. We've been making it every week consistently since we found this recipe. Our local magazine (Orlando Weekly) did a review of all the Bahn Mi's around town and ever since reading the article, I've wanted to try one. But alas! No vegan Bahn Mi's exist anywhere....until now. :)
Hi, I included your french toast in my list of 50 favourite vegan recipes :) Thanks!
http://www.goodnessbakeshop.com/2011/04/goodness-bakers-50-favegan-recipes.html
If you like this recipe, I suggest you RUN (don't walk) to Boo Koo in Mill Valley, CA. They are dishing up great Asian Street Food, including the best banh mi sandwiches I have had since my days living in Vietnam. They have a vegan sandwich featuring tofu from Hodo Soy Beanery out of Oakland, CA. MUST TRY!
For vegans, using avocado butter instead of mayo, is a tasty alternative. I found a recipe for avocado butter here: http://www.food.com/recipe/vegan-butter-450482