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.


  • 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
  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.