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Vegan Banh Mi

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6
Course: Lunch
Cuisine: Vietnamese , Vegan

Ingredients

To make the tofu
  • 1 small onion sliced
  • 1 tsp olive oil
  • 1 package of bean curd strips 270 g OR extra firm tofu, cut into thin strips
  • 1/4 tsp red chili flakes
  • 1 tsp sugar more if you're using a salty dark soy sauce
  • 1 tbsp + 1 tsp dark soy sauce I used mushroom flavoured one thats not very salty
  • 1 tbsp Regular soy sauce
To assemble the baguettes
  • 1/2 tsp butter per baguette
  • 1 tsp vegan mayo per baguette
  • 6-8 do chua/quick pickled daikon and carrots per baguette
  • 2-3 cucumber slices cut lengthwise flat and wide per baguette
  • 2-3 sprigs of cilantro per baguette

Instructions

    Cup of Yum
  1. To make the tofu filling, in a skillet over medium heat, cook onion and olive oil until onions are softened and cooked through.
  2. In a small bowl, whisk to combine red chili flakes, sugar, dark soy sauce, and regular soy sauce.
  3. Add bean curd strips or cut tofu, and pour soy sauce mixture overtop.
  4. Stir to coat, cooking until tofu is softened and liquid is absorbed. Remove from heat and set aside.
To assemble the banh mi
    Cup of Yum
  1. Toast baguettes until golden and crispy.
  2. Spread mayo on the inner top half of baguettes and butter on the bottom half.
  3. Add do chua, cucumber slices, and tofu filling. garnish with cilantro, and serve immediately!