Tofu Bahn Mi and The Complete Vegetarian Cookbook

This tofu bahn mi ranks up there with the best of the best veggie sandwiches of all time. 

Vegetarian Tofu Bahn Mi Sandwich

While there are a few different components to this recipe they're all extremely simple to execute and absolutely worth your time (which isn't too long!). 

This recipe came straight from the brand new release, The Complete Vegetarian Cookbook, from America's Test KitchenI was lucky enough to get an early edition of this cookbook and ATK is generously giving away a copy for one of you!

It has over SEVEN HUNDRED (shouting is necessary) vegetarian recipes, many of which are vegan (250) and gluten-free (500). This just may be the end all be all vegetarian cookbook. It has you covered from the very basics to more complex recipes and will keep you feeling confident in the kitchen as you learn new techniques and become a veggie cooking pro.

Vegetarian Tofu Bahn Mi Sandwich

This cookbook is an invaluable resource for anyone. Whether you're vegetarian, vegan, or just looking to learn how to incorporate more veggie-style meals into your diet. From simple sauces to all types of ethnic food, there is no category left behind.

Vegetarian Tofu Bahn Mi Sandwich

Now let's talk about this sandwich. 

This was quite possibly the best tofu I've ever eaten. I've seen the method of coating tofu in starch before but had yet to try it myself. 

Game. Changer.

Crispy on the outside. Tender on the inside. Absolutely perfect in a sandwich.

Vegetarian Tofu Bahn Mi Sandwich

Then there are the quick-pickled vegetables, sriracha mayo, and a giant fluffy bun. 

And basil instead of cilantro because I just can't do cilantro. 

Crunch, chew, sweet, spice. This Tofu Bahn Mi has got it goin' on.

sidenote: If you're looking for the BEST gluten-free rolls in the entire world you can order them from Kim and Jakes bakery in Boulder, CO. Even better news, they're also vegan, non-GMO, and have a stellar ingredient list. (I can't find the ingredient list on the site, but I'm sure you can email them for details.) You will not believe the texture! (This is not a paid plug!)

Vegetarian Tofu Bahn Mi Sandwich

I could eat this sandwich for all the days.

Vegetarian Tofu Bahn Mi Sandwich

Print Recipe!

Reprinted with permission from: Cook's Illustrated and directly from The Complete Vegetarian Cookbook

Tofu Bahn Mi makes 4 sandwiches (GF + vegan subs specified below)

  • 14 ounces firm tofu, sliced crosswise into 1/2-inch thick slabs
  • salt and pepper
  • 1/3 cup cornstarch
  • 2 carrots, peeled and shredded
  • 1/2 cucumber, peeled, halved lengthwise, seeded, and sliced thin
  • 1 teaspoon grated lime zest plus 1 tablespoon juice
  • 1 tablespoon fish sauce substitute (recipe to follow)
  • 1/4 cup mayonnaise
  • 1 tablespoon Sriracha sauce
  • 3 tablespoons vegetable oil
  • 4 (8-inch) Italian sub rolls, split lengthwise and toasted
  • 1/3 cup fresh cilantro leaves

1. Spread tofu over paper towel-lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels and season with salt and pepper. Spread cornstarch in a shallow dish. Dredge tofu in cornstarch and transfer to a plate.

2. Meanwhile, combine carrots, cucumber, lime juice, and fish sauce in a bowl and let sit for 15 minutes. Whisk mayonnaise, Sriracha, and lime zest together in separate bowl.

3. Heat oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add tofu and cook until bottoms are crisp and browned, about 4 minutes per side. Transfer to a paper towel-lined plate.

4. Spread mayonnaise mixture evenly over cut sides of each roll. Assemble 4 sandwiches by layering ingredients as follows between prepared rolls: tofu, pickled vegetables (leaving liquid in bowl), and cilantro. Press gently on sandwiches to set. Serve.

Ashley's notes: 

  • I used avocado oil instead of vegetable oil and used a cast iron pan for cooking the tofu.
  • I used arrowroot starch instead of cornstarch. Make sure the tofu is just lightly coated with starch. Tap to knock excess off.
  • To make vegan simply sub your favorite vegan mayonnaise and make sure your Sriracha is vegan.
  • I used basil instead of cilantro.

Vegetarian Fish Sauce Substitute

Makes about 1 1/4 cups - In order for this recipe to be gluten-free you must use gluten-free soy sauce or tamari.

  • 3 cups water
  • 3 tablespoons salt
  • 2 tablespoons soy sauce
  • 1/4 ounce dried sliced shiitake mushrooms

1. Simmer all ingredients in large saucepan over medium heat until mixture is reduced by half, about 20-30 minutes. Strain liquid and let cool completely. (Fish sauce can be refrigerated for up to 2 months.)

Ashley notes:

  • I found the dried shiitake mushrooms in the bulk spice section. I kept them whole (missed the slicing step) and used 1/4oz, which equaled 5 dried mushrooms.
Vegetarian Tofu Bahn Mi Sandwich

GIVEAWAY! America's Test Kitchen was kind enough to offer a copy of The Complete Vegetarian Cookbook to 1 lucky Edible Perspective reader.

To enter: Leave a comment below telling me about a recent kitchen disaster and why you need this book in your life!

Ends: 4/5/15 12pm EST


Breakfast Friday | Mini Lemon Poppy Seed Pancakes

I'm a big fan of mini-sized things. I just can't get over the cuteness.

So when it comes to mini food I practically die. It's little + cute AND I get to eat it?? These are the things that excite me. There's no way you can tell me these lemon poppy seed pancakes aren't completely adorable. 

Mini Lemon Poppy Seed Pancakes with Lemon Yogurt + Goat Cheese Sauce |

And I think it's fair to say mini-sized food has no serving size. They're so little!! You just can't keep count of how many you eat. 

Mini Lemon Poppy Seed Pancakes with Lemon Yogurt + Goat Cheese Sauce |

The only annoying thing about mini pancakes is the amount of cook time involved. So many batches!! A large griddle would be ideal or using 4 pans. And cooking 9+ batches made it pretty impossible to not eat half of the pancakes while they cooked. 

Just one more. Just to make sure the texture is right. Riiiight. 

Mini Lemon Poppy Seed Pancakes with Lemon Yogurt + Goat Cheese Sauce |

With all of the fun springy holidays coming up, I wanted to create a fun recipe that you could serve for any size crowd. 

Mini Lemon Poppy Seed Pancakes with Lemon Yogurt + Goat Cheese Sauce |

These baby pancakes are light + fluffy and laced with lemon zest. They have a slight crunch with every bite from the poppy seeds. 

I'm such a sucker for lemon breakfasty things + baked goods.

Mini Lemon Poppy Seed Pancakes with Lemon Yogurt + Goat Cheese Sauce |

And the combo of lemon and raspberry is always a winner.

Mini Lemon Poppy Seed Pancakes with Lemon Yogurt + Goat Cheese Sauce |

Now for the topping.

It's dangerous. You will eat most of it with a spoon straight from the blender. That's just a fact.

whole milk Greek yogurt + goat cheese + lemon zest + honey + vanilla

The goat cheese tang with the lemon! It's good, people. Real good.

Mini Lemon Poppy Seed Pancakes with Lemon Yogurt + Goat Cheese Sauce |

Print Recipe!

Mini Lemon Poppy Seed Pancakes with Lemon Yogurt + Goat Cheese Sauce (gf) // yields appx. 40, 2 1/2 inch mini pancakes or 6-8 medium pancakes

for the sauce:

  • 3/4 - 1 cup whole milk Greek yogurt
  • 4oz goat cheese
  • 2 teaspoons lemon zest (from about 1 med. lemon)
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons honey

for the pancakes:

  • 1/2 cup gluten-free oat flour
  • 1/3 cup blanched almond flour
  • 1/3 cup sorghum flour
  • 1 tablespoon + 1 teaspoon poppy seeds
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup + 2 tablespoons low-fat buttermilk
  • 1/4 cup applesauce
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest (from about 1 med. lemon)
  • 1 1/2 tablespoons melted unrefined coconut oil 
  • 2 tablespoons honey

Place yogurt in a blender followed by the other ingredients. (Use 3/4 cup yogurt for a stronger goat cheese flavor.) Blend until fully smooth. Pour into a bowl, cover, and refrigerate until ready to use. This can be made 1 day ahead + stored in a sealed container.. Stir before  using.

Preheat oven to 200° F to keep pancakes warm while cooking.

In a large bowl stir together the flours, poppy seeds, baking powder, and salt.

Preheat a large pan or griddle over med-low heat. Grease with a bit of coconut oil.

In another bowl whisk the eggs. Then whisk in the buttermilk, applesauce, lemon juice, and lemon zest. Stir the honey into the melted coconut oil then pour into the egg mixture and whisk until fully combined. Pour wet ingredients into the dry and whisk until you no longer see dry flour. Let sit for 3-5 minutes.

Pour very small scoops (about 1 tablespoon) of batter onto your pan, leaving ample room in between for flipping. Once the top is filled with bubbles, flip. About 2-3 minutes per side. Adjust heat if necessary to create golden brown pancakes. Grease pan in between rounds if needed.

Place finished pancakes on a baking sheet and put in the oven until all pancakes are cooked. Serve hot with yogurt sauce on top and fresh berries. 


  • I do not recommend subbing flax eggs for real eggs here.
  • I specify low-fat buttermilk instead of full-fat because it's the only type I can find.
  • If you use regular milk the pancakes will not have the same fluffy texture. You can make buttermilk at home for this recipe by mixing 1/2 cup + 1 1/2 tablespoons milk (2%, whole, almond, soy) with 1 1/2 teaspoons lemon juice or apple cider vinegar. Whisk then let sit for a few minutes. This will give you similar results.
Mini Lemon Poppy Seed Pancakes with Lemon Yogurt + Goat Cheese Sauce |

Happy Friday. Happy weekend!