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Tofu Banh Mi Vegan Sandwich

A plant-based take on the Vietnamese classic, filled with marinated tofu, pickled vegetables, and fresh herbs on a crusty baguette.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 Servings
Course: Lunch, Main Course
Cuisine: Vietnamese
Ingredients Method

Ingredients
  

For the Tofu Marinade:
  • 1 block extra-firm tofu pressed and sliced into slabs
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or agave
  • 1 teaspoon sesame oil
  • 1 clove garlic minced
  • 1 teaspoon grated fresh ginger
For the Pickled Vegetables:
  • 1 cup carrots julienned
  • 1 cup daikon radish julienned
  • ½ cup rice vinegar
  • ½ cup water
  • 2 tablespoons sugar
  • 1 teaspoon salt
For the Sandwich:
  • 4 mini baguettes or 2 large baguettes cut into sandwich lengths
  • 4 tablespoons vegan mayonnaise
  • 1 cucumber thinly sliced into spears
  • 1 –2 fresh jalapeños thinly sliced (optional)
  • 1 small bunch cilantro leaves only
Optional Add-ins:
  • Hoisin sauce for extra sweetness
  • Pickled red onions for added tang
  • Vegan sriracha mayo for spice
  • Lettuce or spinach for extra greens

Method
 

  1. Press and marinate tofu, then cook until golden.
  2. Pickle carrots and daikon in vinegar mix.
  3. Toast baguettes and spread with vegan mayo.
  4. Layer cucumber, tofu, pickled veggies, cilantro, and jalapeños.
  5. Close, cut, and serve.