Tofu Banh Mi Recipe

This vegan tofu banh mi is a plant based version of the popular Vietnamese sandwich. It comes together with seared tofu, pickled veggies, sliced jalapeño, and spicy vegan mayo stuffed into a crispy baguette. It’s easy to make, filling, and flavorful!

Course Main Course

Prep Time 25

Cook Time 5

Total Time 30

Servings servings

Calories 698kcal

Author Jenna Urben

Ingredients

Tofu Marinade

14 ounces extra-firm tofu drained and pressed
½ cup soy sauce
¼ cup rice vinegar
2 tablespoon maple syrup
2 teaspoon minced ginger
2 garlic cloves minced

Vegan Sriracha Mayo

½ cup vegan mayonnaise
¼ cup sriracha
1 garlic clove minced
1 teaspoon kosher salt

For the sandwich

2 vietnamese baguettes
½ cucumber cut into matchsticks
2 carrots cut into matchsticks
½ daikon radish cut into matchsticks
1 jalapeno thinly sliced
½ cup rice vinegar
2 tablespoon granulated sugar
1 tablespoon olive oil
1 cup fresh cilantro

Instructions

Cut the tofu into ½-inch slices, making each into a rectangle. Add soy sauce, rice vinegar, maple syrup, minced ginger, and garlic cloves to a shallow bowl. Gently toss the tofu slices in the marinade, cover the bowl, and place in the refrigerator for 10 minutes.
As the tofu marinates, quick pickle the veggies in a jar or airtight container. Add the matchstick cucumber, carrots, and radish then cover with rice vinegar and sugar. Stir to combine then place in refrigerator for 10 minutes.
Warm olive oil in a nonstick skillet over medium heat. Add the marinated tofu slices and sear for about 5 minutes, flipping once halfway through. Each side should be brown and slightly crispy.
In a small bowl, whisk together vegan mayo, sriracha, minced garlic, and salt. Set the spicy vegan mayo aside.
Slice the baguettes in half lengthwise and place face-up on a baking sheet. Broil for 2-3 minutes until toasted. To assemble sandwiches, spread spicy vegan mayo on the toasted baguette slices and add the seared tofu.
Top with pickled vegetables, jalapeño slices, and fresh cilantro. Place the baguette tops on and cut each sandwich in half.
Enjoy immediately for a quick lunch or weeknight meal. Assemble the sandwiches just before serving to prevent sogginess. Store leftovers separately in the fridge for up to 5 days.

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