Garden Banh Mi

  • Yield: 6 servings


6small submarine rolls, split in half horizontally
6 lettuce leaves, well washed
1 (16-ounce) package firm tofu, sliced thinly across the narrow side
12sprigs cilantro
12 fresh basil leaves
2 jalapeno peppers, seeded and thinly sliced
1small cucumber, peeled and thinly sliced
Steve's Vietnamese Pickled Vegetables
Vegetarian Fish Sauce


  1. Lay the rolls out in front of you on the kitchen counter.
  2. Cover the cut side of the bottom half of each roll with a lettuce leaf. Divide the tofu among the 6 rolls forming an evenlayer on each. Divide the cilantro, basil, jalapenos, cucumbers and PickledVegetables among the sandwiches. Drizzle with Vegetarian Fish Sauce. Cap each sandwich with the top of the roll and serve. 

Nutritional Info *per serving

  • Calories 314
  • Fat 5g
  • Saturated Fat 2g
  • Cholesterol 0mg
  • Sodium 870mg
  • Carbohydrate 53g
  • Fiber 7g
  • Sugars 12g
  • Protein 14g