I recently came to the decision that My Darling Vegan needs more sandwich recipes!
I have a few, like my Tempeh Rueben 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.
Classic Banh mi 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 of Vietnamese and French foods, this sandwich combines Vietnamese meats and vegetables with the French baguette and it’s wonderful creamy condiments for a sandwich that will amaze you.
Fortunately for all of us, veganizing this popular sandwich is not that difficult.
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. Once the flavors have soaked in, the tofu is then cut into 1/4″ slices and pan-fired in hot oil for that chewy, crispy texture.
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.
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!
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.
- 1/3 large carrot, cut into matchsticks
- 1/2 small cucumber, cut into matchsticks
- 1/2 jalapeño, seeded and cut into thin rings
- 1/4 cup rice vinegar
- 1 tsp granulated sugar
- 1/2 tsp salt
- 12 inches baguette, cut in half
- a few fresh springs 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 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 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.
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