Tofu Bánh Mì Rolls
- 30 min
- ≈ €2.99
- 2 servings
- Easy
Main ingredients: firm tofu, carrots, cucumber, and white cabbage. Allow about 30 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
- gluten
Equipment
- stove
Prepare
Pat firm tofu dry and cut
Pat firm tofu dry and cut into thin strips. Wash and peel carrot, then grate finely.
Cook
Wash white cabbage
Wash white cabbage, remove the tough core and shred very finely.
Wash cucumber and trim off both ends
Wash cucumber and trim off both ends. Clean cucumber and cut into 5 mm slices.
Thoroughly combine carrot
Thoroughly combine the already prepared carrot, white cabbage and apple cider vinegar in a bowl, without adding a second portion of the same ingredients.
Heat rapeseed oil in a pan
Heat rapeseed oil in a pan over medium heat. Add firm tofu and fry for 8 minutes, stirring regularly, until softened and lightly browned.
Add soy sauce to the same pan
Add soy sauce to the same pan and stir-fry for 1 minute until cooked through.
Season with iodised salt and black pepper
Season with iodised salt and black pepper, then mix thoroughly before serving.
Toast burger buns in a dry pan
Toast burger buns in a dry pan over medium heat for 1–2 minutes per side until golden.
Divide the firm tofu
Divide the prepared firm tofu, carrot, white cabbage and cucumber over the open burger buns and leave them open for now.
Finish
Close the sandwich and serve immediately
Close the sandwich and serve immediately.
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Recipe from VegPlan · https://vegplan.app/recipes/tofu-banh-mi-rolls
