Updated: Aug 15, 2020
Easy Tofu Banh Mi Sandwich Recipe (100% Vegan)
Ok, I'll admit - I'm completely obsessed with this recipe. I've been making it minimum 2X per week and sometimes used the ingredients to make other things - like Banh Mi rice bowls...did I mention I was obsessed?
The reason I love it so much is that it's so balanced - it's tangy, sweet, spicy and hits in just the right way to pack a major flavor punch. I often talk about having some great recipes in your arsenal to cook for even your meat eaters and this is definitely one of those.
If I had any tips off the cusp - the marinated tofu and pickled veggies are two things I like to make ahead of time - so when I go to throw these together it truly takes 10-15 minutes to simply mix the sauce and brown the tofu - it's truly so easy.
As always - get creative, have fun and ENJOY!
Vegan Banh Mi
Serves: 2-4 | Prep: 10 mins | Cook: 5 Mins (pickling & marinade 1 hour) | Ready: 15 Mins
Tofu - Extra Firm
Soy Sauce (1/4 Cup)
Rice Vinegar (1/4 Cup)
Maple Syrup(1/4 Cup)
Sesame Oil (2 Tbsp)
Fresh Ginger ( 1inch piece - shredded)
Vegan Mayonnaise (1/4 cup)
Sriracha (1 Tsp)
Soy Sauce (1 Tsp)
Hoisin Sauce (1 Tbsp)
Maple Syrup (1 Tsp)
Carrot (1/2 cup - shredded)
Cucumber (1/2 cup - julienne)
Jalapeno (1 - cut into thin rounds)
Rice Vinegar (1/4 Cup)
Granulated Sugar (1 Tsp)
salt (1 Tsp)
12 Inch French Baguette/Roll
Grapeseed/Cooking Oil (1 Tbsp)
Combine and mix together all the tofu marinade ingredients. Press the water from the tofu and cut it into rectangle strips, approximately 1/2in in thickness. Place tofu strips into a deep container and cover it with the tofu marinade - the tofu should be submerged. Leave to marinate for a minimum of 30 minutes - 1 hour or overnight is best for more flavorful tofu.
Half your cucumber and julienne into fine matchstick sized pieces. You should have approx 1/2 cup. Measure out 1/2 cup of shredded carrots - if you are using a whole carrot, shred or peel your carrot and julienne into fine matchsticks sized pieces. Cut your jalapeno into thin rounds - deseed for less spice. To make pickles veggies, combine the cut veggies into a jar or container with a lid - add in the vinegar, sugar and salt. Leave to pickle for a minimum of 30 minutes - 1 hour or overnight is best.
In a separate bowl, whisk together the ingredients for the sauce.
To cook your already marinated tofu - preheat your pan to a medium/medium-high heat and add in the cooking oil - saute each side of the tofu until browned on each side - remove from pan.
Cut baguette or roll into half and slice into the side, careful not to cut all the way through.
Spread a healthy amount of the sauce into your rolls on both the top and bottom pieces of the bread. Next, add the tofu strips on top of the sauce on the bottom piece of bread, followed by the pickled veggies and fresh cilantro. Add some freshly cut jalapeno for some extra spiciness.
Pro Tip: Double this recipe to have extra sauce, pickled veggies and already marinated tofu in the fridge so all you have to do is grill up your tofu and throw everything together for a quick and easy lunch. The sauce, pickled veggies and tofu are also absolutely delicious to add to any other recipe you make - Banh Mi rice bowls anyone?
Plant Based Replacements
If you're after more dairy replacement ideas, or even what to do to replace meat in all your favorite recipes, I've put together this Plant Based Replacement Guide with all my favorite brands and so you can see what I use to keep plant-based food tasting good.
What's your favorite breakfast treat? Let me know in the comments below!