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The classic Vietnamese bánh mì (you know, roast pork, spicy mayo and pickled veggies) is already high on our list of favorite sandwiches, but Erin McDowell’s crispy tofu bánh mì is upping the ante.
“I love all the textures going on in a traditional bánh mì,” McDowell tells us, “so here I made the tofu really crispy for contrast. What I love about bánh mì is that there’s already so much flavor, so you can keep the protein relatively simple and focus on the toppings.”
And about those toppings: “After you drain the vegetables out of the vinegar for the sandwiches, you can save that vinegar for dressings,” she says. “Sharp pickled vegetables, spicy rich mayonnaise, tons of herbs? You can’t go wrong. Add some crispy tofu and you’ve got the ideal meatless entrée.”
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