Children love being handed these mini Vietnamese sandwiches, so make sure you hold off on the chilli slices if you’re making them for younger guests!
Mini bánh mì with marinated tofu, coriander, chilli and pickled vegetables
Makes 8 mini bánh mì
100ml white wine or rice vinegar
1 carrot, julienned
1 cucumber, julienned
3 spring onions, julienned
1 baton-style baguette
Slather of ketchup, vegan mayonnaise, mustard or vegan cream cheese
Handful of coriander
1 red chilli, chopped small
1 pack of smoked tofu, sliced into strips
Juice of 1 lime
1. Heat the vinegar in a pan with about 1 and 1/2 cups of water, until it comes to the boil. Take off the heat and pour over the carrots, cucumber and spring onion, and cover. Leave this for a few hours or overnight.
2. Warm the baguette in a hot oven at about 150°C for just a few minutes, until the crust is hot and the bread inside is just warm. Slice into hand-held sizes, then lengthways, and spread on ketchup, mayonnaise, mustard or vegan cheese.
3. Drain the carrots, cucumber and spring onions, and begin to pile them into the sandwich, along with sprigs of coriander, the slices of tofu, the chopped chilli and a squeeze of lime.