This recipe was created by Lola DeMille, a GC member and chef. She shares her thoughtful, veg-led recipes with us using her veg bag ingredients. Follow her on instagram or find out more about her work on her website

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Bahn mi is a Vietnamese sandwich that combines the signature fresh zingy flavours of Vietnam with the quintessentially French baguette. The result is a flavour bomb of lunchtime fun. 

Serves 2

Ingredients

for the tofu

½ block of smoked or plain tofu

1 tbsp miso

1 lemon

for the pickled vegetables

1 large carrot, cut into matchsticks or grated

1/2 kohlrabi, cut into matchsticks or grated

small handful of shredded red cabbage

4 tbsp of white wine vinegar

1 tbsp of caster sugar

1 pinch of salt

everything else

2 baguettes or ciabatta

1/2 cucumber, thinly sliced

green chilli slices

a few leaves of coriander and mint

2 Tbsp smooth peanut butter

1 Tbsp chilli sauce or sriracha

Method

1) Make the quick pickles: heat the vinegar, sugar and salt with a splash of water in a pan, when boiling pour over the prepared vegetables, set aside.

2) Prepare the tofu: slice the tofu into inch thick slices, spread with the miso and squeeze the lemon over. Fry in a hot pan until charred. Put aside.

3) Build your sandwich: warm the bread in the oven. Mix the chilli sauce with the peanut butter and spread a layer on the bottom of your sandwich, top with the tofu and the pickled veg, then the sliced cucumber and herbs.