Golden Lentil Veggie Tempeh Bánh-Mì Style Sandwich

Tempeh makes the great addition to a banh-mi style sandwich. And the best part? It’s super simple to make. All you need is quick-pickled veg, good bread, a punchy sauce and a great protein.

Our Golden Lentil Veggie Tempeh is naturally packed with protein and so quick and easy to prepare. Tossed in a sesame, soy sauce and gochujang glaze and pan-fried until golden, it makes a seriously good sandwich filling, especially with this chilli-oil whipped tofu spread.

This sandwich is fresh, full of flavour and is a great way of getting more real food into your weekly meals.

Serves

Ingredients

For the baguettes & garnish

2 bake-at-home baguettes

all plants Golden Lentil Veggie Tempeh

1 red chilli, sliced thinly

Small bunch Coriander

2 Spring Onions, thinly sliced

Pickled Vegetables

3 radishes, sliced thinly

1/2 cucumber, julienned

1 carrot, julienned

4tbsp rice wine vinegar

Salt, to taste

Gochujang-sesame-soy glaze

1tsbp sesame oil

2tbsp gochujang

1tbsp soy sauce

Chilli-Oil Tofu Spread

2tbsp chilli oil (plus extra to drizzle)

150g silken tofu

Method

1 Put the the baguettes in the oven until golden and crusty.

2 Add the carrot, cucumber and radishes to a bowl with the rice wine vinegar and a pinch of salt. Mix well and set aside.

3 Mix the gochujang, sesame oil and soy sauce, then toss through the Veggie Tempeh until well coated.

4 For the base, blend the silken tofu with the crispy chilli oil until smooth.

5 Pan-fry the glazed Veggie Tempeh about 3-4 minutes on each side until crispy on the outside.

6 Assemble: spoon the chilli tofu spread onto the bottom of the crispy baguette, top with pickled veg and Veggie Tempeh. Then scatter spring onions, chilli and coriander on top. Finish with a drizzle of chilli oil, if you'd like..

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Ready in 20 mins