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The Ultimate (vegetarian) Bánh Mi Recipe Anyone Will Love (vegan options)

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Bánh what? Bánh Mi! This vegetarian/ vegan take on the Vietnamese Classic is nothing you would want to miss! Imagine crispy baguette, with a tangy, satisfying, spicy mayo, some super flavorful tofu, crunchy pickled veggies and a whole bunch of freshness! Doesn‘t that sound like something we would all need to bring some summery happiness into these cloudy days?

What is more, this can easily be prepared beforehand (essentially this means marinating the tofu and pickling the veggies) and then the dish is ready in what – 10 minutes probably! Sounds easy, right? Well, it is! And it is SO good!! When I made this, we devoured it, and finished every last crumb, although we already were super super full and happy 🙂

What is special about this dish?

Traditionally, bánh mi is served with pork sausage, cilantro, pickled carrots, radishes and buttery mayonnaise is a short baguette. However, we want to make it a little bit more nutritious and therefore do a few changes. Instead ig pork sausage, we are using marinated and pan-fried tofu. This not only makes this meal vegetarian (and optionally vegan) but also mire nutrient dense and less heavy in fats. What is more, instead of the buttery mayo, we are lightning it up by mixing in some greek yoghurt (in the following paragraph you can read how this is healthier). If you want to make a vegan version of it, you could decide to go for vegan mayo and for a plant based yoghurt instead.

How healthy is this recipe?

In general it can be said that this dish is pretty nutritious, because of the variety of ingredients. The pickled vegetables, that really account for that typical bánh mi flavor, are high in fibre and vitamins. The carrots for example, are a great source of Vitamin C, which helps boost your immune system – great for the colder season ahead!

Besides, the tofu also is high in protein and does contain all amino acids to make it a complete protein (if you want to read more about why tofu is so good for you, click here). And in comparison to traditional bánh mi, which is served with pork, it is considerably lower in saturated fats and higher in fibre. Since we are adding soy sauce to the marinade, the sodium content is rather high, however, you could use low-sodium soy sauce.

The bread is a great source of carbohydrates, providing you energy. It though is not wholegrain and is a simple carb. For more nutritional value, you can simply use whole grain baguette. This then is a complex carbohydrate, causing your blood sugar levels not to spike and keeping you full for longer due to its fibre.

Last but not least we have the mayo. It can be said that without the Mayo it is not really a bánh mi because it gives it this classic spicy and rich flavor. Nonetheless, mayo contains a lot of fats. They for the most prt are unsaturated, which is great for your brain, but too much also is not ideal. Therefore we are lightning this sauce up by mixing the mayo with greek yoghurt and sriracha. The greek yoghurt comes with a decent amount of protein and does not really change the flavor too much! A great way to lighten things up!

Make it vegan!

In case you want to make a vegan version out of this dish, that is super easy! Instead of traditional mayo and greek yoghurt, just use vegan mayo and a plant based yoghurt alternative. The bread should be vegan anyway and regarding the tofu marinade, you could just use vegan fish sauce or leave it out completely! And there you go and have your vegan version of it!

Is it really that simple to make?

Yes, it is! The only things you need to prepare are the tofu and the pickles. For the tofu, all that needs to be done is mixing the different sauces with garlic and ginger and letting the tofu bath in there for a few hours. The longer the better! If you only have one hour, that works too, just be aware that the flavor will not be that intense.

What else needs to be prepared are the pickles, but also those are easy peasy. Here we add some vinegar, rice wine vinegar, water and a little bit of sugar to a pot, bring it to a boil and then pour it over the slices carrots and radish and also just let them chill in the fridge.

Once the preparation is done, the rest is fairly easy. We just need to fry the tofu in the pan for about 2 minutes on each side and then fill the bread with the mayo, the tofu, the herbs, pickles and veggies! And voilà – there you go!

Seriously, I was not kidding when I say that we devoured this dish! It was sooo incredibly flavorful and satisfying and all the ingredients worked together in such great harmony. I cannot think of a reason for why you should not make this – it is just way too delicious!! In case you try this (which you should), I would love to hear how you like it, so feel free to leave a comment or text me on Instagram!

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The Ultimate (vegetarian) Bánh Mi Recipe Anyone Will Love (vegan options)

Step away from your regular sandwich game and take it next level! Crispy baguette filled with spicy, tangy mayo, super flavorful tofu, crunchy pickles and fresh herbs. Every bite is an explosion of flavor in your mouth – plus it is super easy to make!! No excuses not to make it!

Course lunch, Main Course
Cuisine Vietnamese
Prep Time 20 Minuten
Cook Time 10 Minuten
Total Time 30 Minuten
Servings 2 servings

What you will need

  • 1 baguette
  • 2 tbsp mayo
  • 1 tsp sriracha (or more if you wish)
  • 4 tbsp greek yoghurt
  • 1 cucumber
  • cilantro & mint

For the tofu:

  • 200 g tofu
  • 4 tbsp soy sauce
  • 2 tbsp (vegan) fish sauce
  • 1 tbsp sesame oil
  • 1 lime
  • 1 clove garlic
  • 1 thumb-sized piece ginger

Pickles:

  • 1 carrot
  • 1/2 radish
  • 50 ml white wine vinegar
  • 50 ml rice vinegar
  • 50 ml water
  • 1 tsp sugar

How to

  1. To marinate the tofu, finely grate or chop the ginger and garlic and mix with the soy sauce, fish sauce, sesame oil and lime juice. Cut the tofu into about 1/2cm thick and 3x4cm wide pieces, cover in the marinade and let sit for up to 3-4 hours (it also works if you only let them sit for an hour). The longer, the better.

  2. To make the pickles peel carrot and radish and cut into thin sticks. Bring the vinegars, water and sugar to a pot and bring to a boil. Place the carrot and radish in a jar and cover with the vinegar. Let sit for as long as possible – the longer the better.

  3. Once ready to prepare the rest, cut the baguette in two pieces and then cut them in half lengthwise (if you do not cut them through, it is easier to eat them). mix the mayo, greek yoghurt and sriracha and spread the bread with it. Next add the pickles.

  4. Remove the tofu from the marinade and fry it in hot oil for about 2-3 minutes on each side, turn down the heat to medium and pour the remaining sauce over the tofu and let it cook in.

  5. Add the tofu on top of the pickles, next the cucumber and then the herbs. Close the sandwich and enjoy!!

Have fun cooking & enjoy!
Love,
Katie // Une Petite Cuisinière

Creamy Tomato Chili Garlic Prawns (How to Get Your Family to Eat Veggies)

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Getting a brother who is a non-vegetable fan to eat veggies seems impossible. But this dish actually makes him ask for it! A creamy, spicy, garlicy tomato sauce that is packed with flavor and deliciousness with soft cooked prawns soaking in it and some bread to dip in – how could someone possibly not ask for this dish? Bonus: it really is not difficult to prepare, meaning anyone could make it and it takes very little time to make.

The claim with my brother is no joke: whenever he gets to choose something I cook for him, he asks for this. And yes, technically tomatoes are fruits and not veggies, but this is such a great way to sneak in some extra vitamins for non-veggie fans!

What is special about this dish?

It is not your regular chili-garlic prawns but a bit fancier. Like a crossover of dish and a a creamy tomato sauce that you‘d add onto pasta. And this is not only what makes this recipe unique but it accounts for the delicious, creamy flavor.

What else is quite special about this dish is that it is really versatile. Depending on season and pantry/ fridge stocking, you can adjust it. For example, if you do not have fresh cherry tomatoes, you could also use large tomatoes or canned ones. That even enables you to cook this in winter, when tomatoes are not in season. Another switch would be substituting the bread. In case of not having bread at home, to go along with it, it can be switched for rice, quinoa or even pasta. Also, the prawns can vary from time to time. If you can only find smaller ones, use those – it‘ll be delicious anyway! If you happen to find large ones though – great! Even better!

Is this dish healthy?

It can definitely be claimed that this dish is nutrient dense. It comes with a bunch of nutrients from all different sources! First of all, the tomatoes account for a solid base of fibre and vitamins. The chili and garlic add even more. The prawns provide a large serving of protein, iron and calcium. Also, they come with a range of vitamins and minerals to keep your immune system strong and stable.

The olive oil and greek yoghurt found in the sauce make sure you have a healthy amount of unsaturated fats and even more protein. The wine we add to the dish mainly is a source of flavor, and no worries, the alcohol cooks down anyway. When serving with some sort of grain (such as bread, rice, quinoa or pasta), we also make sure that we consume enough carbs to stay energized. Make it wholegrain for even more fibre and nutrients! As you can see, this dish indeed is packed with nutrients that will keep you happy and healthy!

Can really anyone make this?

I‘d definitely argue so! It is so easy! The first thing that needs to be done is to thaw the prawns. The probably easiest way to do so is placing the frozen prawns in a bowl with warm water. By changing the water every now and then, as soon as it gets cold, and refilling it with warm water, lets the prawns defrost slowly. Once they are free of ice, they can be drained and laid out on a kitchen towel to let them dry. It is important that they are really dry and do not let any water for several reasons: first, they won‘t turn as crispy if they are still wet and secondly, the water will splash in the hot oil. And this can hurt when touching your skin.

That already was the most challenging part. All that is left to do now is to finely slice or mince the garlic and chili and to half or quarter the tomatoes. Or to chop them into bite sized pieces if using larger ones. First the spices and then the tomatoes and prawns are fried in a little olive oil and then deglazed with white wine. Just before serving we still stir in a little ricotta or greek yoghurt and tomato sauce and voilà, it is ready to be served! Easy right?

To be honest, it is impossible to imagine our staple recipes without this one, I can only suggest you try it out!

If you have any questions or comments on remakes, I would be more than happy to see and answer them! Just comment below here or text me on instagram (@uneptcuisiniere)!

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Creamy Tomato Chili Garlic Prawns (How to Get Your Family to Eat Veggies)

Imagining out Mealplan without this recipe is impossible – spicy prawns drowning in a creamy, delicious tomato sauce packed with flavor. Some fresh bread to accompany it? Plus, it is ready in 25 minutes (at max!!)! Who could even say no to that?

Course dinner, lunch, Main Course
Cuisine Mediterranean
Prep Time 10 Minuten
Cook Time 10 Minuten
Total Time 20 Minuten
Servings 4 servings

What you will need

  • 1 kg prawns (thawed if they had been frozen before)
  • 2 tbsp olive oil
  • 1-2 fresh chili (depending on how spicy you like it)
  • 3-4 cloves of garlic
  • 500 g (cherry) tomatoes (you can also use canned tomatoes if not in season)
  • 100 g greek yoghurt or ricotta
  • a splash of white wine
  • 100 ml tomato sauce
  • salt, pepper, oregano

How to

  1. Finely slice the garlic and mince the chili. Half the cherry tomatoes or cut them into bite sized pieces, if using larger ones.

  2. Pat the thawed prawns dry. To a pan add the olive oil, garlic and chili and heat up all together. Once hot, let them fry for about 1-2 minutes before adding the prawns and tomatoes (in case of using canned tomatoes, let the prawns fry for a 2-4 minutes before adding them in).

  3. Generously salt, pepper and season with dried oregano. After about 4 minutes of frying, add a splash or white wine, turn the heat down to medium heat and let it simmer for about 4-5 minutes. You may need to add a little more wine.

  4. Generously salt, pepper and season with dried oregano. After about 4 minutes of frying, add a splash or white wine, turn the heat down to medium heat and let it simmer for about 4-5 minutes. You may need to add a little more wine.

  5. In the meantime prepare a side to accompany it. Just before serving, stir in the tomato sauce and greek yoghurt or ricotta and let cook for another minute. Serve and enjoy!

And now I do not want to hold you back from cooking for too long – so bon appétit!
Enjoy,
Katie // Une Petite Cuisinière

Better than takeout Crispy Sweet Chilli Tofu

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After having tried this recipe, you will never again think that tofu is boring. Crispy tofu tossed in that addicting, spicy, tangy, sweet chilli sauce served on a bed of fluffy rice. You will not want to go back to takeout and will want to start stocking up your fridge with tofu. A must try for all vegans and all non-vegans! 

What is special about this dish?

It is normal to think that tofu is boring and tastes like nothing. Because it really can. But if you know how to prepare it the right way, you‘ll be convinced differently! Just as in this recipe. Here the tofu is first tossed in flour and then baked. This makes it really crispy on the outside and provides a great texture. Personally, I think that the texture maters a lot when preparing tofu. It just is a completely different experience whether you have a crispy bite or a soggy pulp in your mouth. 

And then comes the sauce. The sauce is suuuper important! Since tofu itself is quite flavor neutral, the sauce it is toss in really matters! And this sauce is a slightly healthier twist on the conventional sweet chili sauce. Plus it is homemade, so it automatically tastes better and is fresher. 

Moreover, all of this is really easy to prepare and does not take very long either. Ot is perfect if you just want a quick dinner after an exhausting day or just a tasty lunch! 

Is this dish healthy? 

Tofu itself actually is really nourishing. It is high in protein and therefore a favorable ingredient in plant based diets. Plus, tofu contains a wide range of amino acids, vitamins and minerals, all essential for your body. A serving of tofu also comes with a small amount of carbs and fibre, making it a really nutritious addition to meals. 

Sweet chili sauces in general are not very nutritious. In order to achieve the addictive sweet flavor, a lot of sugar is needed. Usually, refined, white sugar is needed, which really has no benefit for your body. In this version we are substituting the white refined sugar for honey. Honey still contains sugar (without it would not have the sweet flavor) but also comes with other minerals, vitamins and health promoting features. Switching the refined sugar for honey does not drastically reduce the amount if sugar but it adds some nutritional value.

Plus, we are adding some greens on top, so we also get a decent amount of fibre and even more vitamins. And since we are serving it with some rice we also have a bunch of carbohydrates that will keep us energized! 

How to make this dish? 

The first thing that needs to be taken care off is the tofu because it takes the longest. Here it is essential that firm tofu is used and that we press it (placing it inbetween kitchen towels and letting something (rather) heavy sit on top). This way all the excess liquid is running out and it will turn out crispy. After is has being pressed for about 10 minutes, we can already chop it into about 1 cm sized cubes, which are then tossed in flour. The flour on the one hand binds the remaining liquid, and on the other hand forms a crust. Once they are placed on a baking tray, they can be drizzled with a little oil and baked in the oven until crispy.

That is it for the tofu. Now we can focus on the rest. First on the list is the rice. This can actually already be prepared while the tofu is pressing, since we only need to add rice, water and salt to a pot, bring it to a boil and reduce the heat. So what really still needs to be done is the sauce, for which we combine water, honey, vinegar, chili flakes and sambal olek in a pot and also bring that to a boil. In the meantime we also mix a little cornstarch with water and also mix it in. Also this can be turned down and simmer. The simmering will cause the honey to melt into the rest and everything to combine well, while at the same time the cornstarch helps to bind and thicken everything! After its time in the oven, the tofu can be taken out and tossed in the sauce and that already is it! 

Varieties of the dish

You can either enjoy it with some rice and broccoli, as described here but you can also enjoy the sweet chili sauce in several other ways. 

For example could you make a tofu stir fry out of it, by frying some veggies in hot oil and then adding the baked tofu and sweet chili sauce to it and mixing it. Also, you could add this tofu onto bowls or into wraps or even onto salads! 

If you are not that hyped for that much tofu, why not just make the chili sauce and keep it in the fridge? You can then use it for several different dishes and with several different ingredients. Make sweet chili noodles or sweet chili prawns! Add it to soups, to salad dressings or as a dip! There really are plenty ways of using it! 

This recipe is a great and easy way of making the kitchen staple a little lot healthier! And in combination with the tofu it is unbeatable!! Definitely something worth trying! 

I genuinely hope that you will enjoy this recipe and make it on repeat! If you do so, I would highly appreciate it if you leave a comment or send me a pic of your remake!! 

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Better than takeout Crispy Sweet Chilli Tofu

Whoever says tofu is boring, has not trued this dish. Spicy, sweet, addictive goodness that is super easy to make and will convince everyone of how delicious tofu can be! 

Course dinner, lunch, Main Course
Prep Time 10 Minuten
Cook Time 20 Minuten
Total Time 30 Minuten
Servings 4 servings

What you will need

For the sauce:

  • 100 ml water
  • 100 g honey
  • 40 g vinegar
  • 1 tbsp sambal olek
  • 1 tsp chili flakes
  • 1 tbsp cornstarch
  • oil

For the rest:

  • 400 g tofu
  • wholegrain flour (about 5 tbsp)
  • 400 g (brown) rice
  • 500 g broccoli

How to

  1. Preheat the oven to 200°C. 

  2. Place the tofu inbetween a kitchen towel or kitchen paper and add a (relatively) heavy object on top. Let it sit for 5-10 minutes. This will press the tofu and remove any liquid that is inside of it. Then cut it into about 1cm sized cubes, toss them in the flour, so they are evenly coated and lay on a baking tray. Drizzle with oil and bake for about 25 minutes until crispy and golden brown.

  3. To a pot add the rice along with twice the amount of water and a pinch of salt. Bring to a boil, reduce to a simmer at medium heat and let simmer until all water has been absorbed. Turn down to low heat and let sit for another 5-10 minutes until soft and fluffy.

  4. In the meantime add the honey, vinegar, sambal olek, chili flakes and water, except for 2 tbsp to a pot and bring to a boil, stirring constantly. In the meantime combine the cornstarch with the remaining water until there are no lumps left, then stir into the remaining sauce. Turn down to medium heat and let simmer for 10-15 minutes, storing occasionally until it thickens. Then reduce the heat to very low.

  5. In the meantime break the broccoli into florets and steam it in a pot with boiling, salted water for about 4 minutes, then drain. Once the tofu is done baking, add it into the sauce and make sure it is all covered. 

  6. Divide the rice, broccoli and tofu onto bowls and garnish with some fresh cilantro. Enjoy!

Have fun cooking! 
Enjoy,
Katie // Une Petite Cuisinière 

Spicy Tomato Rice with Crispy Pan Fried Feta

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Regular rice was yesterday, we take the game next level and start to make tomato rice. Sounds odd? Just think of Paella – no big difference! But instead of combining it with fish, we are making a vegetarian version. Instead of cooked prawns we are taking pan-fried feta cheese and let me tell you, it is better. Crispy, salty goodness combined with spicy tomatoey carb heaven can only result in a happy tummy and a happy soul.

What‘s special about this dish?

Well, first that we are cooking the rice in canned tomatoes instead of water only. This adds a bunch of flavor and makes it more exciting. The process of cooking it is the same as with regular rice though. Then it also is spiced up with herbs and spices and voilà! 

Then also the feta cheese. Feta always is a great addition but pan fried feta, holy moly, is a next-level addition (&addiction)! The feta is covered in eggs and then breadcrumbs. The frying then makes it crispy on the outside and runny and molten on the inside, which then is a perfect combination! 

Healthy(ish)

Is this healthy? We can definitely say that it is packed with nutrients but it definitely is not, we have to be honest, the super-duper healthy bowl. Still, it is a greatly balanced bowl and definitely healthy for the soul.

We have a good mix of carbs, proteins, fats and vitamins. The rice provides a healthy amount of carbs that will keep you energized for a while. If you are looking for an option that also is high in fiber, you can also switch the regular rice for whole grin rice. 

The feta not only comes with a bunch of flavor, but also with a decent amount of protein. It also contains some saturated fats, but rather little compared to most cheeses. The oil we are frying it in makes sure our bodies get a healthy amount of unsaturated fats and vitamins. Plus, the tomato sauce also is a source of vitamins and fibre. So all in all a very balanced dish! 

How to make it?

As mentioned before, preparing the rice is fairly simple. We just sauté some onion and garlic in a little oil, add the rice, canned tomatoes, water and a little salt. Once it all comes to a boil, we need to reduce the heat to medium low and cover it for about 10-15 minutes. Once all water is absorbed, the heat needs to be turned down to low heat anf the rice will sit for another 3-5 minutes, this helps it to fluff and get really soft. All that now is left to do is to stir in some tomato sauce for even more flavor and creaminess and that‘s it! Pretty simple right?

The feta cheese is a bit more complicated, but not too much! To crumb it, we first need to cut it into smaller pieces. These do not all have to have the same size, but should be about 2-4cm. This is important because if they are too big, it will be very difficult to fry them. So now they are tossed in an egg and then in breadcrumbs. Afterwards the pieces of coated feta can be fried in some hot oil for 2-4 minutes per side until crispy, golden brown. Flip them carefully with a thin, flat spatula, so it does not fall apart. Well, and that already is it! Now it already is time to assemble everything and top it with some slices olives and herbs! Voilà!

This meal is great for a nice and cozy dinner or if you want to impress someone with a fancy meal. It actually is ready in fairly low time, just about 25-30 minutes and is an explosion of flavours. We love making this on repeat and I hope that you will enjoy doing so too!

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Spicy Tomato Rice with Crispy Pan Fried Feta

Definitely not your average rice. Creamy, spicy tomato rice with crispy on the outside and molten on the inside fried feta. Heaven in a bowl. Perfect for a cozy dinner or whenever you want to impress with a fancy dish! Plus, ready in 25 minutes!

Course dinner, Main Course
Prep Time 10 Minuten
Cook Time 15 Minuten
Total Time 25 Minuten
Servings 2 servings

What you will need

For the rice:

  • 2 cloves garlic
  • 1 chili
  • 2 tbsp olive oil
  • 150 g rice
  • 200 ml canned tomatoes (puréed)
  • 100 ml water
  • 3 tbsp tomato sauce

For the feta:

  • 200 g feta cheese
  • 5 tbsp breadcrumbs
  • oil for frying (NO olive oil – use flavour neutral oil)
  • black olives and dried herbs for serving

How to

The rice:

  1. Start by finely mincing the garlic and chili. Heat up the olive oil in a pan, fry the garlic and chili in there for about 1-2 minutes until fragrant, add the rice and fry for another minute, stirring constantly. Cover with water and canned tomatoes, generously salt. Peal the onion and cut it into 4 pieces, add it on top. Let it come to a boil, then reduce heat to medium heat and let it simmer. Once all water is absorbed, turn the heat down to low and let it sit for another 5-7 minutes. Before serving, remove the onion and stir in the tomato sauce.

The feta:

  1. Cut the feta into about 2x4cm and about 1cm thick sized pieces. Crack the egg and whisk it. Coat the feta pieces in the egg, then in the breadcrumbs. Heat up a generous amount of oil in a pan. Once hot, add in the coated feta. Fry for about 2-4 minutes until golden brown and crispy. When flipping them, do so very carefully with a thin spatula, in order for the feta not to fall apart. Fry for another 2-4 minutes on the other side.

  2. Divide the tomato rice onto the bowls and top with the feta. To finish, sprinkle with some chopped, black olives and dried herbs!

    Enjoy!

Have fun cooking,
Enjoy,
Katie // Une Petite Cuisinière