This easy and delicious vegetarian version of a Vietnamese banh mi sandwich features crispy marinated tofu, crunchy pickled vegetables, fresh cilantro, and a savory sauce, all tucked into a crusty baguette. It is a perfect blend of flavors and textures.
Veggie Tofu Banh Mi: Easy Vietnamese
This easy and delicious vegetarian version of a Vietnamese banh mi sandwich features crispy marinated tofu, crunchy pickled vegetables, fresh cilantro, and a savory sauce, all tucked into a crusty baguette. It is a perfect blend of flavors and textures.
Ingredients
- 1 block extra-firm tofu pressed and sliced into 1/4-inch planks
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp rice vinegar for marinade
- 1 tbsp sesame oil for marinade
- 1 tbsp maple syrup or agave nectar
- 1 clove garlic minced
- 0.5 tsp ginger grated
- 0.5 cup rice vinegar for pickling
- 0.5 cup water for pickling
- 2 tbsp granulated sugar for pickling
- 1 tsp salt for pickling
- 1 large carrot julienned
- 0.5 medium daikon radish julienned
- 4 small baguettes or 2 large cut in half
- 0.25 cup vegan mayonnaise
- 1 tbsp sriracha optional
- 1 bunch fresh cilantro chopped
- 1 jalapeño optional thinly sliced
Instructions
- Prepare Tofu Marinade: In a shallow dish, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, minced garlic, and grated ginger. Add the pressed and sliced tofu planks, ensuring they are coated. Marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
- Make Pickled Vegetables: In a medium bowl, combine rice vinegar, water, sugar, and salt. Stir until sugar and salt dissolve. Add julienned carrot and daikon radish. Let sit for at least 15 minutes while you prepare other components, stirring occasionally.
- Cook Tofu: Heat a non-stick skillet or cast-iron pan over medium-high heat. Add marinated tofu planks in a single layer (work in batches if necessary) and cook for 3-4 minutes per side, until golden brown and slightly crispy. Set aside on a plate.
- Prepare Baguettes: Slice the baguettes lengthwise, but not all the way through, creating a pocket. You can lightly toast them in a warm oven or pan for a few minutes if you prefer a crispier exterior.
- Assemble Sandwiches: Spread vegan mayonnaise on the inside of each baguette. If desired, mix sriracha with the mayonnaise for a spicy kick before spreading.
- Layer the cooked tofu planks inside the baguette. Drain the pickled carrots and daikon well, then add a generous amount over the tofu.
- Garnish with plenty of fresh cilantro and thinly sliced jalapeño (if using). Serve immediately and enjoy the burst of flavors!
Notes
For an extra crispy baguette, lightly toast it before assembling the sandwich. Feel free to customize your veggies by adding cucumber slices or even fresh jicama. For a spicier kick, mix sriracha with vegan mayonnaise or add more jalapeño slices. This recipe is also great for meal prep; simply store components separately and assemble just before serving.
