Banh Mi -- Banh You -- Banh Vegan?
So I want to make the banh mi recipe listed here http://www.chow.com/recipes/11211 and I want to make it Vegan. (I have a vegan coming to my party and I like to be inclusive--hey it won't kill any of us to eschew animal products for one night and I like a challenge)
1. I was thinking about brining tofu instead of pork), baking it at a low temp and then slicing it but the first time I tried, the tofu was WAY WAY too salty. Does anyone have another idea?
2. I haven't been able to find vegan pate at the Whole Foods near me, should I just make it myself or should I keep searching other sources? I ask b/c I have not loved the Moosewood recipe I tried in the past.
3. I was thinking about adding some tempeh bacon for a porky flavor in addition to tofu and vegan pate, do you think this would add to the sandwich or detract?
4. If you think the vegan result would just be pathetic, do you have another suggestion of a cute showstopper of a sandwich or individual dinner item?
Awaiting your vegan guidance.
Get the pre-baked tofu (maybe the asian flavor) and slice that on.. unless you really want to make your own tofu creation. Veganomicon is a cookbook that has many ways to prep tofu for sandwiches. (A broiled tofu recipe involves pre-dripping in lemon/soy/garlic/oil then broiling for a short while). Personally, I would just take the tofu, cut it into 1/4 or less inch thick wedges that are the width your bread and freeze it. The texture changes to chewier.. more like meat. If you're really interested, you could also make seitan. Search the web, you'll find recipes. It's kind of invovled, but seems really meaty.
Re: pate- use veganaise and black pepper (skip the pate).
All else same.
I do kind of want to marinade the tofu myself although I have already purchased an asian flavor in case this is a disaster too. If I use a pre-marinade or my own, how long should I freeze for? Do I then remove and defrost at room temperature or bake or broil or fry?
I have used seitan before and don't love it but maybe I ought to give it another shot. That might marinade nicely and might produce a consistency akin to pulled pork if I braise it at a low temp in the oven.
re: Super Salad
I think if you just let it freeze completely 1x (probably overnight), you should be fine. I usually just let mine defrost at room temp for 20-30min (depends on how thick it is) before serving this way.. but I usually do put it in hot things like soup or whatever.. so you may want to leave it in the fridge for a while just in case?
Hope someone else has more experience =)
PS - I would marinade it after defrosting .. it kinda ends up like a super-absorbant sponge (not really that chewy) and would be really tasty dipped in anything !! =)
I've had vegan banh mi before. It was good. What they did was fry the tofu cubes and toss them in salt or something. They also drizzled on a curry sauce. Then they just added the pickled vegetables, cilantro onto the toasted bread. Very, very good.
A place near me serves tofu hoagies - considering where the owners are from and the sandwich that was served to it, it's vegan banh mi. I would go that route instead of trying to veganize the Chow recipe, if it can even be called that considering we're talking about a sandwich.
If you're not up for frying tofu, I would do as suggested and marinate extra firm tofu that has been pressed to remove liquid - a siracha/soy/sesame marinade ought to work well in this application. I would use this in lieu of all types of meat (and just forget trying to replicate the Chow recipe with the various types of meats). Use a flavourful vegan aioli, which I think you'll probably have to make yourself. Add some veggies, and it's a sandwich. (Personally, I would leave the soy sauce for guests to add for themselves, but that's just something I prefer.)
I actually had a vegetarian Bahn Mi sandwich recently while i was in Phoenix (who knew you could get an amazing filling tasty sandwich for 3 bucks!)
their sandwich was filled with all the pickled goodies, lots of flavorful fresh herbs, and this interesting shredded, fried yam and vermicelli mix...there was a great sweetness in it to balance the heat from the pickle
Good idea. I recently made a chicken banh mi recipe from epicurious that I thought was quite good and at the time thought could work well vegan, although I haven't actually tried the vegan version myself:
I think you could marinate the tofu in the chicken marinade and get a great flavor--maybe use a lower salt soy sauce. I would think you could skip the vegan pate (no pate in this recipe and it was still great).
Veganaise is a good sub for regular mayo.
Let us know how it turns out!