This yummy banh mi recipe is a vegetarian version of the popular vietnamese sandwich. I stuff it with seared tofu, pickled carrots and daikon, cucumbers, jalapeos, and more
0.5 Small cucumber, seeded and sliced into matchsticks
0.5 Jalapeo, thinly sliced
0.25 cup White wine vinegar, more as needed
0.25 cup Rice vinegar, more as needed
pinch Sugar
pinch Salt
1 tablespoon Olive oil
2 tablespoon Tamari
0.5 Juice of lime + a little zest
1 Garlic Clove, Minced
0.5 teaspoon Minced ginger
Nutrition value
115
calories per serving
4 g Fat2 g Protein15 g Carbs3 g FiberOther
Current Totals
4 g Fat
2 g Protein
15 g Carbs
3 g Fiber
MacroNutrients
Carbs
15 g
Protein
2 g
Fiber
3 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
25 mg
Iron
1 mg
Vitamin A
1057 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
15 mcg
Vitamin B12
0 mcg
Vitamin C
7 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
23 mg
Manganese
0 mg
Phosphorus
44 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment