Banh mi with crispy tofu and pickled vegetables
A Vietnamese baguette recipe from Sue Quinn's Easy Vegan, combining tofu, coriander and freshly pickled veg. Sue recommends using up any leftover pickled veg in burgers.
Seitan
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 120g vital wheat gluten
- 2 tbsp nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 3 tsp bouillon powder(we used Marigold vegan bouillon)
Nutrition:
- kcal132
- fat0.8glow
- saturates0.1g
- carbs5.8g
- sugars0.5glow
- fibre1.2g
- protein24.8ghigh
- salt0.8g
Method
step 1
Put the vital wheat gluten, nutritional yeast, onion and garlic powders, 1 tsp of bouillon powder and a pinch of salt into a bowl, and mix well. Make a well in the mixture and pour in 180ml of water. Use your hands to form into a dough. Allow to rest for 5 mins.
step 2
While the dough is resting, add the remaining 2 tsp of bouillon to a pan of water and set it on the stove to boil. As the broth is warming, divide the seitan dough into four sections and roll each into a sausage shape about 2cm thick. Cut the rolls into bitesize chunks using kitchen scissors and add to the pot of boiling water.
step 3
Allow to simmer for 15 mins, by which time the seitan should have floated to the top. Remove from the broth and set aside for immediate use or store in an airtight container for up to five days.
Authors
Tracey Raye is the Health Editor for Olive and BBC Good Food. She oversees all health, nutrition and fitness related content across the brands, including the bi-annual Healthy Diet Plan, monthly Health Edit newsletter and health column in the magazine.
