This Vegan Tofu Banh Mi sandwich is packed with sweet and salty hoisin-glazed tofu, spicy quick-pickled veggies and lots of refreshing herbs. This vegan Banh Mi recipe is great for meal prep—you can make the tofu and pickles ahead of time, making it a great meal prep option. This filling and flavourful sandwich is packed with plant-based protein and fibre to keep you energized for hours. in just a few steps, you can seriously upgrade your usual lunchtime sandwich all week long.
In this recipe, I’m using protein and fibre rich Silver Hills Sprouted Grain bread to create a filling and nutrient-dense sandwich that will keep you energized for hours. Sprouted grain breads are made without flour, and sprouting helps improve digestibility of the plant-based minerals found in whole grain wheat.
Desiree Nielsen is a registered dietitian, author and host based in Vancouver, British Columbia. She runs a nutrition consulting practice with a focus on inflammation, digestion and plant-centred diets. Desiree is the author of a book on anti-inflammatory nutrition called Un-Junk Your Diet: How to shop, cook and eat to fight inflammation and feel better, forever and her new cookbook, Eat More Plants: 100 Anti-inflammatory Plant-centred Recipes for Vibrant Living is a #1 National Bestseller.