Vegan Tofu Banh Mi - Flavorful Plant-Based Delight

Let me introduce you to the tantalizing world of Banh Mi- a mouthwatering Vietnamese dish with a French influence. Traditionally, Banh Mi consists of a crusty baguette sandwich filled with marinated protein, pickled veggies, fresh greens, and delectable sauces. Today, I'm thrilled to share my version of this beloved recipe, specially crafted for vegans using tofu as the protein and easily accessible ingredients. Not only is this recipe perfect for plant-based eaters, but it also caters to those looking for a healthy and nutritious meal. Get ready to delight your taste buds with this vegan Banh Mi and prepare to be transported to the vibrant streets of Vietnam as you bite into this perfect sandwich.

For my Vegetarian Paneer Banh Mi recipe, click here.

Happy Cooking!

Servings: 4-6 sandwiches

Prep Time: 1 hour

Marinating Time: 5-7 hours

Cooking Time: 45-60

Total Time: 7-8 hours

Ingredients: 

Tofu:

• 14-16 oz firm or extra firm Tofu 

• 7-8 cloves Garlic minced

• 1 shallot minced/finely chopped

• 2.5 inch Ginger grated

• 1.5-2 tbsp Peanuts chopped

• 1/2 cup dark Soy sauce

• 3 tbsp Lime juice

• 2 tbsp sriracha

• 2 tbsp sesame oil 

• 1/2-2/3 cup water

• 1/2-1 tsp salt as per taste

• 1/4 tsp pepper

Pickled Vegetables:

• 8-10 baby Carrots in thin slices

• 2 mini Cucumbers or 1/2 large cucumber in thin slices

• 1 small yellow Onions in thin slices 

• 2-3 Serrano cut in circles 

• 1/4 tsp Pepper

• 1/2 tsp salt 

• 1/2 tsp Chilli flakes

• 1/2 tsp maple syrup or agave (if not vegan then honey can be used)

• 1 tbsp white/chili Vinegar

• 2 tsp Red wine vinegar

• 2/3-1 1/4 cup Water

Assemble:

• 2 large or 4 medium Baguette

• Olive oil

• 6-8 tbsp Mayonnaise (vegan)

• 2-3 tbsp Sriracha

• 1-2 tbsp Cilantro

• 1-2 large slicing/Roma tomatoescugt into in thin slices

• 1.5-2 cups arugula/spinach leaves, ideally baby arugula 

Directions: 

1. Press tofu for 20 mins at least. Check notes if you don’t have a tofu press.

2. Make sure the carrots, cucumbers, and onions are cut into thin slices.

3. Pickled veggies- a jar or a bowl add the sliced veggies. Add the pepper salt, chili flakes, honey, both kinds of vinegar, and water. Mix it all together and make sure the veggies are covered with liquid. Let it sit for 5-6 hours up to overnight.

4. Tofu Marinate- Cut the tofu into thin slices, about 1/4 inch thickness.

5. In a deep dish add the minced garlic, chopped shallots, grated ginger, peanuts, soy sauce, sesame oil water, lime juice, oil, salt, and pepper. Mix it all together and the marinade is ready.

6. Dip the tofu slices in the marinade and make sure both sides are coated well. Let the tofu slices sit in the marinate for 4-5 hours. Check notes.

7. When ready cook the tofu. On a nonstick pan, brush some peanut oil and place the tofu strips with some marinate over it. Cook both sides till cooked and slightly browned. It takes about 5-7 mins on each side. Add more marinate as needed to get the color.

8. Assembly:

   • Cut the baguettes through the middle horizontally. Lightly toast the baguette drizzling olive oil and by placing the cut sides down on a griddle or toasting them in the oven

   • Spread 1.5-2 tbsp mayonnaise on both sides of the baguette.

   • Top with arugula over the base of the baugette.

   • Place tofu slices over. I like to place them overlapping each other.

   • Add some tomatoes and the pickled veggies over. I like to spread 1 tsp of the pickle water over it too.

   • Drizzle some sriracha over it as per taste and top with some cilantro.

9. Close the baguette and serve!

Notes/Tips:

• If you don’t have shallots finely chopped 1/2 medium yellow onion.

• You can use spinach if you don’t have arugula.

• You can keep the pickled veggies for about 2 weeks in the fridge.

• The longer you let the tofu marinate the better it tastes. Ideally, I like to marinate it overnight. I like to flip all the tofu slices while they marinate.

• If you want you can make these as open-face sandwiches as well.

• Use Vegan Mayonnaise to make this recipe Vegan.

• If you don’t a tofu press- drain the tofu water that comes in the container. Wrap the tofu block in a paper towel. If it’s a thin paper towel, double wrap it. Place something that is a little heavy on it that presses it down slightly. Let it sit for 10 mins.