Vegan Banh Mi Recipe (Vietnamese Tofu Sandwich)
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
3
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Calories
443 kcal
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Course
Lunch
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Cuisine
Vietnamese
Vegan Banh Mi Recipe (Vietnamese Tofu Sandwich)
Description
Vegan Banh Mi Recipe uses tofu pressed and marinated in lemongrass powder, fresh ginger, garlic, tamari, lime juice, white pepper, vegetarian oyster sauce, and sesame oil, then roasted until golden brown for a caramelized exterior and savory taste. The sandwich is layered with quick-pickled vegetables created by pouring hot seasoned rice vinegar brine over julienned carrots, cucumbers, and daikon, adding a crisp, tangy contrast.
The spicy vegan mayo combines vegan mayonnaise with hoisin sauce and sriracha to bring creaminess, sweetness, and heat, complementing the tofu and pickles. Assembly on a lightly toasted, crusty baguette supports the filling's crunch and moisture balance. Fresh cilantro and jalapeño slices provide herbal notes and additional spice.
Pressing the tofu helps it absorb marinade flavors and achieve a firmer texture on roasting. Quick-pickled veggies benefit from brine and temperature control to ensure they pickle efficiently. The baguette's crustiness with a soft interior makes the sandwich texturally complete, and toasting can refresh the bread if needed.
Press and drain tofu thoroughly to improve texture and marinade absorption before roasting.Adjust spicy mayo proportions to suit preferred sweetness and heat balance.Ensure pickling bowl and vegetables are at room temperature before adding hot brine for effective quick pickling.Use a crusty yet soft baguette, and toast lightly if stale, for best sandwich texture.
Ingredients
Roasted tofu
- 14 oz. tofu drained and pressed, extra firm
- 1 tablespoon lemongrass powder
- 2 teaspoon ginger fresh grated
- 2 cloves garlic minced
- 1 tablespoons tamari
- 1 tablespoon lime juice
- ½ teaspoon white pepper
- 1 tablespoons vegetarian oyster sauce
- 1 tablespoon sesame oil
Spicy bánh mî mayo
- ½ cup vegan mayonnaise
- 1 tablespoon hoisin sauce
- 1 tablespoon sriracha
Quick Pickled Veggies
- ¼ cup rice vinegar
- ½ teaspoon salt
- 1 teaspoon sugar palm sugar, or maple syrup
- ⅓ cup water
- ½ cup carrot julienne cut, or shredded
- 2 cucumber thinly sliced, Persian
- ½ cup daikon julienne cut, or shredded
To Assemble:
- 18 inch baguette
- cilantro fresh sprigs
- 1 jalapeño cut into thin rings
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the drained and pressed extra firm tofu into ½ inch (slightly larger than 1cm) slices. In a bowl, mix lemongrass powder, fresh grated ginger, minced garlic, tamari, lime juice, white pepper, vegetarian oyster sauce, and sesame oil. Coat the tofu slices evenly with the marinade. Place on a parchment paper lined baking sheet and roast for 20-25 minutes or until golden brown.
- While the tofu is roasting, prepare the spicy mayo by combining vegan mayonnaise, hoisin sauce, and sriracha in a bowl. Mix well using a small whisk or the tines of a fork and set aside.
- For the Quick Pickled Veggies, place the salt and sugar in rice vinegar and water into a saucepan and bring it to a boil.
- Pour the hot brine into a bowl over the shredded carrot, thinly sliced Persian cucumbers, and julienne-cut or shredded daikon. Let them marinate and cool for at least 15 minutes.
- To assemble the Vegan Bánh Mì, slice an 18-inch baguette horizontally. Optionally, you can toast the baguette’s cut side for a few minutes over medium heat in a skillet or griddle pan.
- Spread a generous amount of Spicy Bánh Mì Mayo on both halves of baguette. Place the roasted tofu on top, followed by the quick-pickled veggies. Garnish with fresh cilantro sprigs and thin rings of jalapeño.
- Close the sandwich with the top half of the baguette. Slice into individual portions and get ready to smash this delicious Vegan Bánh Mì!
Notes
- Press and drain tofu thoroughly to improve texture and marinade absorption before roasting.
- Adjust spicy mayo proportions to suit preferred sweetness and heat balance.
- Ensure pickling bowl and vegetables are at room temperature before adding hot brine for effective quick pickling.
- Use a crusty yet soft baguette, and toast lightly if stale, for best sandwich texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 22g | 7% |
| Protein | 13g | 26% |
| Fat | 32g | 49% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 1420mg | 59% |
| Potassium | 439mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 3698IU | 74% |
| Vitamin C | 13mg | 14% |
| Calcium | 87mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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