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Tofu Banh Mi with Mushroom Pate

A vegetarian take on the classic Vietnamese street food
Difficulty Level: Moderate
Serves: 4


200g firm tofu, cut into 4 pieces
2 tablespoons olive oil
2 tablespoons soy sauce
1 lime, juiced and zested
1 carrot, cut into matchsticks
1 cucumber, thinly sliced
½ red onion, sliced thinly (can be swapped for radish)
5 tablespoons white wine vinegar
2 teaspoons of sugar
1 teaspoon of salt
100g chopped walnuts
200g mushrooms, chopped finely
4 cloves of garlic, chopped finely
1 baguette, cut into 4 pieces and sliced down the middle
1 bunch of coriander


  1. Marinate the tofu. Mix together the oil, soy sauce, lime juice and zest and some pepper and pour over the tofu. Refrigerate for an hour
  2. Pickle the veggies. Put the carrots, cucumber and red onion in a bowl and mix in the vinegar, sugar and salt. Refrigerate for an hour
  3. Make the mushroom pate. Lightly toast the walnuts in a frypan and set aside. Then, fry the mushroom and garlic on medium heat for about 10mins, or until all the moisture has evaporated. Cool for a few minutes and then blitz the walnuts, mushroom and garlic in a blender until smooth. Set aside to cool
  4. Cook the tofu. Fry the tofu on medium heat for 5mins on either side, or until browned
  5. Assemble. Drain the veggies and chop up the coriander. Take a piece of the baguette and layer on the mushroom pate, tofu, pickled veg and coriander. Repeat for remaining pieces