Cranberry Glazed Tofu Banh Mi

1:30 h

Need to use up your cranberry sauce? Our Cranberry Glazed Tofu Banh Mi is super comforting and fresh and is the perfect mid-week lunch! PACKED with sticky, sweet tofu and loaded into a crusty white baguette, we've added pickled veggies to balance the flavours and add a refreshing crunch. 

Start cooking ➞




For the Tofu

<item-todo-done>280g block of firm tofu<item-todo-done><item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>80g cranberry sauce<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp rice wine vinegar<item-todo-done><item-todo-done>2 spring onions<item-todo-done><item-todo-done>1 clove of garlic<item-todo-done>

For the Pickled Veg

<item-todo-done>200ml rice vinegar<item-todo-done><item-todo-done>2 tsp salt<item-todo-done><item-todo-done>1 tbsp sugar<item-todo-done><item-todo-done>1 carrot<item-todo-done><item-todo-done>1 daikon<item-todo-done><item-todo-done>1 cucumber<item-todo-done>

To Serve

<item-todo-done>2 crusty baguettes<item-todo-done><item-todo-done> plant-based mayonnaise<item-todo-done><item-todo-done> fresh coriander<item-todo-done><item-todo-done> sliced green chilli<item-todo-done>

Before you start

Small saucepan | Non stick frying pan | Microplane or garlic crush

Prepare the pickled vegetables

  • In a small saucepan, add the rice vinegar, 200ml water, salt and sugar. Bring to the boil and allow the the salt and sugar to dissolve, then switch off the heat
  • Julienne the carrot, cucumber and daikon
  • Transfer the prepped vegetables to a bowl, pour over the pickled liquid and leave to pickle for at least 1 hour

For the tofu

  • Cut the tofu into into bite sized pieces
  • Heat the oil in a large frying pan over medium high heat. Once hot, fry the tofu for 8-10 minutes, turning them so that each side is golden brown and crispy

Whilst the tofu is cooking, make the cranberry glaze

  • Finely chop the spring onions and crush the garlic
  • In a small bowl, stir together the cranberry sauce, soy sauce, water, rice wine vinegar, spring onions and garlic to combine

Return to the tofu

  • Reduce the heat of the frying pan to low
  • Pour the cranberry glaze over the tofu and allow it to bubble for 5 minutes, basting the tofu once or twice so that it is coated in the glaze

Make the sandwich

  • Cut the baguette in half and slather each side with vegan mayo. Fill with the glazed tofu, pickled vegetables and finish with chopped coriander and sliced chillis

Cost per portion


CO2e per portion

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