This recipe was the winning recipe at the 2013 British Sandwich Awards event, when using our gluten free baguette. It is a real twist for any sandwich; Tofu and Soya Nut Bahn-Mi with British root vegetable and Vietnamese chutney on our soft white baguette.

 

Ingredients: 
  • 1 Warburtons Gluten Free White Baguette
  • Pickled vegetable mix (to be made using a small amount of celeriac, swede, carrot, rice noodles, rice wine vinegar, jalapenos, and pinch of salt and all mixed together in a bowl).
  • Vietnamese coconut chutney
  • 1 Tofu
  • 1 Soya nuts
  • Pinch of water and lime juice
  • Pinch of salt
  • Pinch of onion seeds
  • 1 Pickled beetroot
  • Handful of Fresh Coriander
Method: 
  1. Spread the Vietnamese coconut chutney onto the white gluten free baguette.
  2. Layer with the pickled vegetable mix.
  3. Cut the tofu into cubes, mix with a sprinkle of soya nuts, onion seeds, water, lime juice and a pinch of salt in a bowl, and layer onto the baguette.
  4. Add pickled beetroot and top with fresh coriander.