Tofu and shiitake banh mi wraps

Banh mi sandwiches are one of those things I didn’t eat that often when I lived in the states, but now that I can’t find them anywhere, I’m suddenly craving them all the time (go figure).

For those who may be unfamiliar with the banh mi sandwich – it’s a Vietnamese sandwich on a French baguette. It’s a product of French colonialism in Indochina, combining ingredients from the French (baguettes, pâté and mayonnaise) with native Vietnamese ingredients, such as cilantro, fish sauce and pickled carrots. It traditionally uses meat as the main ingredient, but you can just as easily find vegetarian and vegan versions.

While the traditional way to make banh mi is on a baguette, I decided to make something that was a little easier to transport and eat on the go (which Andrew and I find ourselves doing more and more these days). Instead of meat, I used a combination of the spicy baked tofu and shiitake mushrooms that I use for my miso soba noodle bowls. I also lightly pickled some veggies and whipped up a miso mayo to go with it. Topped off with plenty of fresh cilantro and you have an Asian inspired wrap that’s a perfect lunchtime meal on the go.

I recently had my best friend stay with me for 2 weeks who is a hardcore carnivore, and of all the meals I made she said this was her absolute favorite. I hope you like it as much as we do!

Ingredients (makes 3 wraps)

• 3 large wraps (white or wholewheat)

For the tofu and shiitake mushrooms

• 1 packet (about 395g) firm tofu, drained and sliced
• 225g shiitake mushrooms, sliced
• 3 tbsp tamari, plus a little extra
• 1 tbsp sriracha
• 1 tbsp sesame oil
• 1/2 lime

For the pickled veggies

• 2 large carrots, julienned
• ½ cucumber, thinly sliced
• 8-10 radishes, thinly sliced
• ½ cup warm water
• ¼ cup rice vinegar
• 1 tbsp sugar
• ½ tsp salt

For the mayo

• 1/3 cup vegan mayo
• 1 ½ tsp dark miso paste
• ½ lime
• 1 tsp sriracha

Instructions 

1. Make the pickles ahead of time by combining all the ingredients in a bowl and mixing well. Allow to sit for at least 2 hours beforehand, making sure to stir them whenever you remember.
2. Preheat the oven to 220c. Mix the sriracha, sesame oil, lime juice and tamari in a small bowl to combine. Place the tofu and mushrooms into two separate bowls and divide the sauce between both, making sure to toss as you do so to evenly coat the mushrooms and tofu.
3. Place the tofu in a single layer on a baking tray and cook in the oven for 20-30 minutes, until browned and crispy on the outside, turning once or twice. If the tofu looks a little dry before going in the oven, you can add a bit more tamari to coat it.
4. Place the mushrooms on a thin lipped baking tray in a single layer and bake around 10-15 minutes, until the mushrooms are shrunken and soft, tossing once or twice.
5. While the tofu and mushrooms are cooking, make the miso mayo by combining all the ingredients in a small bowl and mixing well.
6. If you are eating them right away, you can heat the wraps in a frying pan for around 10-15 seconds on each side. To assemble, add a tablespoon or so of mayo and spread evenly on the wrap. Then place a small handful of carrots followed by 2 pieces of tofu and approximately a third of the mushrooms. Top this off with the cucumber and radishes, finished with a good handful of fresh coriander. Wrap it all up and enjoy!