Description
A vibrant plant-based twist on the classic Vietnamese Banh Mi, this vegetarian sandwich features marinated tofu, crunchy pickled vegetables, cucumber slices, and fresh cilantro, all layered into a crusty baguette with a smear of tangy vegan mayo.
Ingredients
Units
Scale
- 1 small baguette or crusty sandwich roll
- 4 oz extra-firm tofu, pressed and sliced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/2 cup cucumber slices
- 1/4 cup shredded carrots
- 1/4 cup thinly sliced radish or daikon
- 1/4 cup thinly sliced red onions
- 1/4 cup rice vinegar
- 1 tsp sugar
- 1/4 tsp salt
- 2 tbsp vegan mayonnaise or sriracha mayo
- Fresh cilantro sprigs
Instructions
- In a small bowl, mix soy sauce, sesame oil, garlic powder, and pepper. Add tofu slices and marinate for at least 15 minutes.
- In a separate bowl, mix rice vinegar, sugar, and salt. Add carrots, radish, and red onion. Toss to coat and let pickle for 20 minutes.
- Heat a skillet over medium heat and lightly fry the marinated tofu on both sides until golden brown and heated through.
- Toast the baguette or sandwich roll. Spread vegan mayo on the inside of each half.
- Layer the bottom half with tofu, cucumber slices, pickled vegetables, and fresh cilantro.
- Close the sandwich and press lightly. Serve immediately.
Notes
- For best texture, press tofu ahead of time to remove excess moisture.
- Pickled vegetables can be made ahead and stored in the fridge for up to a week.
- Try adding sliced jalapeños for a spicy kick.
- Baguette should be slightly crisp on the outside and soft inside for authenticity.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Assembled
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 sandwich
- Calories: 310
- Sugar: 6g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg