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!
Servings 4 servings
Calories 698kcal
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.
