Servings
Font
Back
5.0 from 27 votes

Vegan Banh Mi Recipe (Vietnamese Tofu Sandwich)

Sink your teeth into the best vegan banh mi. Battle tested on the Cinnamon Snail food truck, and served to thousands of happy customers over the years. Now you can make it at home with roasted tofu slices marinated in lemongrass, ginger, and garlic. Nestled within an 18-inch crusty baguette, this vegan Vietnamese sandwich boasts the perfect kick from the sriracha-infused mayo and the refreshing crunch of quick-pickled veggies.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 3
Calories: 443 kcal
Course: Lunch
Cuisine: Vietnamese

Ingredients

Roasted tofu
  • 14 oz. extra firm tofu drained and pressed
  • 1 tablespoon lemongrass powder
  • 2 teaspoon fresh grated ginger
  • 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 Persian cucumbers thinly sliced
  • ½ cup daikon julienne cut, or shredded
To Assemble:
  • 18 inch baguette
  • Fresh cilantro sprigs
  • 1 Jalapeño cut into thin rings

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. For the Quick Pickled Veggies, place the salt and sugar in rice vinegar and water into a saucepan and bring it to a boil.
  5. 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.
  6. 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.
  7. 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.
  8. 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

  • 🍲 Perfected Tofu Texture: 
  • 🍲
  • The best baked tofu is made when you drain and press it thoroughly before marinating and roasting. This aids in optimal lemongrass marinade absorption and promotes outer caramelization.
  • 🌶️ Spicy Mayo Harmony: 
  • 🌶️
  • Tailor your Bánh Mì Mayo to taste by adjusting ratios for your desired sweet, spicy, and creamy balance.
  • 🥒 Pickling Precision: 
  • 🥒
  • Ensure your veggies and the bowl they are placed in are at room temperature before you pour in the hot brine. This way, they can effectively pickle quickly while you get the tofu roasted.
  • 🥖 Baguette Quality Matters: 
  • 🥖
  • Opt for slightly crusty baguettes with soft interiors for the ideal banh mi experience. Toast your baguette briefly if it needs to be “brought back to life.” The classic Vietnamese baguette has an extra thin golden crust and is wide enough to hold plenty of yummy sandwich filling in it.
  • “

Nutrition Information

Calories 443kcal (22%) Carbohydrates 22g (7%) Protein 13g (26%) Fat 32g (49%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Monounsaturated Fat 2g Sodium 1420mg (59%) Potassium 439mg (13%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 3698IU (74%) Vitamin C 13mg (14%) Calcium 87mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 443

% 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.