I recently came to the decision that My Darling Vegan needs more sandwich recipes!
I have a few, like my Tempeh Rueben, Vegan Egg Salad Sandwich, and BLT with Avocado Mayo but that’s about it. With so many amazing sandwich options out in the world, two is not nearly enough! So today I begin fixing what’s missing on MDV with a brand new sandwich recipe – the Tofu Banh mi.
This sandwich is one of my favorites I’ve ever made. It’s an artisan baguette stuffed with smoky and chewy tofu, creamy Banh mi sauce, and quick pickled veggies. It’s finished with fresh cilantro and jalapeños for a sandwich I think you’re going to love it!
What is Banh mi?
A classic Banh mi sandwich is a popular street food in Vietnam, one of the best fusion cuisines I know, and possibly my favorite sandwich OF ALL TIME. A blend of Vietnamese and French foods, this sandwich combines Vietnamese meats and vegetables with the French baguette and its wonderful creamy condiments for a sandwich that will amaze you.
Typically Banh mi is made with beef, but we’re not going to let that stop us from making delicious vegan banh mi sandwiches, are we?
Best meat substitute for vegan Banh mi
My favorite meat substitute for a banh mi is tofu. It’s thick, chewy, and will take on any flavors you give it. If you don’t like tofu, try swapping it out for tempeh or jackfruit for other variations of this delicious vegan sandwich.
How to make vegan Banh mi
Step one – prepare the tofu
The first step is swapping out the Vietnamese meat for marinated tofu. I used extra firm tofu that is pressed and marinated in a mixture of soy sauce, sesame oil, hoisin sauce, and rice vinegar for a classic Vietnamese taste. Let the flavors soak into the tofu then cut into 1/4″ slices and pan-fried it in hot oil for that chewy, crispy texture.
Step two – make the quick pickled vegetables
The next step in making your vegan Banh mi is whipping up a batch of quick pickled vegetables (which already happen to be vegan, of course!). For this recipe, I omitted the daikon because they can be difficult to find and I like to keep my recipes as simple as possible. However, if you can find daikon at your local grocery store, feel free to add that in with the carrots and the cucumber for a more authentic vegetable mix.
Step three – make the creamy Banh mi sauce
Lastly, we make our creamy Banh mi sauce. As I said earlier, the Bahn mi fusion brings together Vietnamese flavors with French condiments. A combination of vegan mayonnaise, soy sauce, hoisin sauce, and Sriracha (or jalapeños) are whipped up into a spicy, tangy, creamy, and oh-so-delicious sauce that will have you licking your fingers for more.
The secret is in the sauce, my friends!
Tips for making the perfect Banh Mi
- Getting perfect chewy tofu is key. This tofu can marinade up to overnight for a bolder flavored meat substitute
- The components of this sandwich can be made in advance. The tofu, sauce, and quick pickled cabbage can rest in the refrigerator for 1-2 days before serving. When ready to serve, just cook up to tofu and assemble the sandwich.
- This sandwich should be served shortly after assembling. Otherwise, the bread will start to get soggy
- Store uneaten pickled vegetables and Banh mi sauce in the refrigerator for up to 7 days.
More AMAZING Vegan Sandwich Recipes
- Tempeh Reuben Sandwich
- BBQ Jackfruit Sandwich with Avocado Slaw
- Vegan Meatball Sub
- Pizza Grilled Cheese Sandwich
- Ultimate BLT with Avocado Mayo
If you haven’t tried a tofu Banh mi yet, I highly recommend it! Sweet, spicy, tangy, zesty, salty and packed into a chewy French baguette, how can you not absolutely fall in love with this sandwich?
Bite into this meaty and perfectly flavored Tofu Banh Mi with quick pickled carrots and cucumbers and topped with creamy Bánh Mî sauce.
Cuisine: French, Vietnamese
Keyword: Tofu Banh mi
Servings: 2 people
Calories: 566 kcal
Author: Sarah McMinn
- 12 inches baguette, cut in half
- a few fresh sprigs of cilantro
- 1/4 jalapeño, seeded and cut into thin rings
Combine all the ingredients for the tofu marinade EXPECT the cooking oil in a large, shallow dish. Slice the tofu into (4) 1/4" slices and place in the marinade so that tofu is completely submerged. Marinate for at least 1 hour.
Combine the ingredients for the pickled vegetables in a small bowl. Cover and refrigerate until ready to use.
In a small bowl, whisk together the ingredients for the Creamy Banh Mi Sauce. Refrigerate until ready to use.
Once tofu is marinated, heat oil in a large skillet over medium heat. Once the oil is hot, add the tofu. Cook for about 5 minutes per side, until the tofu is dark and crispy.
Cut the baguette in half and then slice each baguette lengthwise to open. Generously spread the creamy Banh Mi sauce over both sides of each baguette. Add cooked tofu and a small handful of pickled carrots and cucumber. Top with fresh cilantro and jalapeño and serve immediately.