Vegan recipe

Smoky BBQ Tofu Báhn Mì

Prep 10 mins
Cook 20 mins
Serves 2

A vegan take on the classic Vietnamese street food speciality – Báhn Mì. Ditch the knife and fork and get stuck into this crispy baguette layered with fresh salad, Smoky BBQ Tofu and sweet chilli sauce.

Quick and Tasty Smoky BBQ Tofu Find out more


1 x pack of Cauldron Quick & Tasty Smoky BBQ Tofu
1 x tbsp vegetable oil
1 x vegan baguette
1 x carrot
1 x red chilli
1/2 iceberg lettuce
1 x pack of Coriander leaves
4 x tbsp sweet chilli sauce


  1. Firstly, take your Cauldron Smoky BBQ Tofu block and drain off the marinade. Then cut it down the middle to make two flat fillets.
  2. Preheat 1 tbsp of oil and fry over medium-high heat turning frequently, until brown and crispy (approximately 4 minutes each side). Add the marinade to the pan and cook for a further 1 minute.
  3. Now, peel and top and tail the carrot and cut into matchsticks or grate on a box grater, set aside and shred your lettuce and also set aside, now slice the red chilli in half and remove the stalk and seeds cut into thin strips and then cut into a fine dice, set aside with the other salad ingredients.
  4. Finally, cut your vegan baguette roughly the same length as your Cauldron Smokey BBQ fillet and cut it lengthways, gently toast the inside of the four baguette pieces either under a hot grill or in a dry frying pan on high heat.
  5. Now, build your tasty Cauldron Smoky BBQ tofu baguette. Spread each piece of baguette with the sweet chilli sauce, add half of the salad ingredients to the bottom piece of the baguettes and once the Tofu is cooked place one piece on each and top with the final baguette piece.