Our spin on a classic Vietnamese sandwich with tofu
Short History: In 1954, over a million migrants moved from North Vietnam to South Vietnam, which transformed the local cuisine of Saigon. Among those migrants were Lê Minh Ngọc and Nguyễn Thị Tịnh. They opened a small bakery named Hòa Mã and began selling bánh mì thịt in 1958. After the Fall of Saigon in 1975, bánh mì sandwiches became a luxury item, but market reforms led to bánh mì becoming street food! Bánh mì sandwiches became popular in America after Vietnamese American Lê Văn Bá and his sons brought the sandwich over and sold it in their food truck! This sandwich from The Vegan Taste will provide you with antioxidants, potassium, fiber, and more!
Reheating Instructions: Warm the tofu over medium if you like. Otherwise, you can eat this at room temperature.
“Excellent! The picked carrots & daikon and shallots were such a crunchy and flavourful addition, and the green sriracha aioli was spot on. Thank you for taking the time to add these special touches.” – Katrin Ne. from Scottsdale
“The epitome of delicious and healthy. This filled me up and fuelled me for hours.” – Linda St. from Scottsdale