Dinner
Tofu Banh Mi Sandwich (Vegan) from the Pantry
This dish for a Tofu Banh Mi Sandwich features crusty French bread that’s piled high with tender slices of pan-fried
- Serves 2 sandwiches
- Prep 30 minutes
- Cook 20 minutes
- Total 50 minutes
Looking for more veggie-forward sandwich recipes? I suggest you give my Tofu Parmesan Sandwiches a try as well as well as these Tofu Caprese Sandwiches. And my Tofu Lunch “Meat” is an absolute WORTH MAKING!
This earns a repeat a good sandwich and this Vietnamese Vegan Banh Mi Recipe is a step up from your typical turkey or peanut butter and jelly, but it’s surprisingly straightforward to make. This is not a 100% authentic version of the old-style recipe, which is made with liver pate and pork, but it’s one that’s a hit with anyone who tries it!
I honestly didn’t know what a Banh Mi sandwich was until a few years ago and I must say that I’m pretty into it. Who can resist a crusty baguette, speedy-pickled veggies, fresh cilantro & jalapeño, and some deliciously marinated tofu? Not me!
Skip the local sandwich shop and make this vegan Tofu Banh Mi at home. You won’t be disappointed!
Ingredients needed
Tofu Banh Mi Sandwiches include an explosion of flavors and textures. Here’s what you’ll need to make them:
- Pickled vegetables. We’re keeping things pretty simple and pickling matchstick carrots and julienned cucumber with salt, rice vinegar, apple cider vinegar and sugar. Worth keeping daikon radish in this method as well but I was unable to find any when I last made it.
- Marinated tofu. I use extra-firm tofu that is marinated in a flavorful mix of fresh ginger, minced garlic, soy sauce, and sesame oil and sprinkled with sesame seeds after it’s cooked. A little lime juice and maple syrup are satisfying in the marinade as well.
- Cilantro. For freshness, flavor and a pop of color.
- Jalapeño. Add some sliced jalapeños for a subtle spiciness. Remove seeds, if you’re sensitive to spice.
- Spicy mayo. A mix of sriracha and vegan mayonnaise is the dependable way to finish these off! Feel free to use only plain mayo, if preferred.
- French bread. Toast your bread for a savory crunch!
How to cook this tofu banh mi recipe
This sandwich recipe is speedy & unfussy to make. Although, there are a few different steps: the veggies, tofu, and assembly — each element is simple and comes together with particularly little effort. Here’s the process:
Variations
Worth a second batch this sandwich recipe as-is, but feel free to change it up and with different ingredients and customize the flavors to your taste preferences. Here’s some options:
- Tofu. This marinated tofu with ginger, garlic, soy sauce and sesame oil is satisfying, but another striking tofu recipe that would go great in this sandwich is this lemongrass tofu.
- Vegetables. Add other veggies to the pickling mix, such as red onions or radishes.
- Herbs. If you’re not a fan of cilantro, try using other fresh herbs, like fresh parsley, mint leaves or thinly sliced green onion.
Storage Instructions
🧊 Tofu: Store cooked tofu in an airtight container in the fridge for up to 4 days. Reheat in a pan for go-to texture.
🥕 Pickled veggies: Keep refrigerated for up to a week.
🥖 French Baguette: Dependable enjoyed fresh, but you can store it at room temp in a paper bag for a day or two.
And don’t forget to tag me on Instagram @!
The recipe
Tofu Banh Mi Sandwich from the Pantry
This dish for a Tofu Banh Mi Sandwich features crusty French bread that’s piled high with tender slices of pan-fried tofu, pickled vegetables and fresh herbs for a hearty meal that’s full of flavors, colors and textures!
- Serves 2 sandwiches
- Prep 30 minutes
- Cook 20 minutes
- Total 50 minutes
Ingredients
For the pickled veggies:
- 3 carrots (peeled and julienne)
- 1 English cucumber (julienned)
- 1 teaspoon salt
- ½ cup rice vinegar
- ½ cup apple cider vinegar
- ½ cup water- the rest of the way up with water
- 2 tablespoons sugar
For the tofu:
- 1 inch ginger (peeled and finely minced)
- 1 clove garlic (finely minced)
- 2 tablespoons soy sauce
- ½ tablespoon sesame oil
- ½ package of extra firm tofu (you want ~7 ounces, sliced into 1/4 inch pieces)
- 1 tablespoon sesame seeds
For the sandwich:
- Handful of cilantro (lightly chopped)
- 1 jalapeño thinly sliced
- 2 tablespoons mayo mixed with 1/2-1 tablespoon of sriracha
- 2 pieces fresh French bread (baguette)
Method
For the pickled veggies:
- 1
Ideally, you will make these veggies the day before or even a few days before, but you can make them the same day you make the sandwiches.
- 2
In a large mason jar or other container with a lid, add the carrots and cucumber. Pour in the salt, sugar, vinegars, and water. If your jar isn’t filled up all the way, you can add in a bit more vinegar and/or fill it the rest of the way up with water. Set in the fridge until ready to use.
For the tofu:
- 3
Before starting, pat your tofu try and make sure to remove any excess water.
- 4
In a shallow dish, whisk together the ginger, garlic, soy sauce, and sesame oil. Place the strips of tofu in and let it marinate for 10 minutes on each side.
- 5
Heat the sesame oil in a large skillet over medium heat. Once hot but not burning, add in the tofu and cook for 4-5 minutes on each side until it’s a nice golden brown color.
- 6
Once done, take off of the heat, sprinkle with the sesame seeds, and set aside.
To assemble the sandwich:
- 7
Toast the bread if you wish (I didn’t).
- 8
Spread the sriracha mayo on each side of the bread.
- 9
Top with a hefty portion of the veggies, about 5 slices per sandwich of the tofu, and finish off with a few slices of jalapeño and a bit of the cilantro.
- 10
ENJOY!!
Cook notes
Add any leftover tofu to an airtight container and place it in the fridge for up to 2-3 days. Rewarm in a skillet on the stovetop or pop it in the microwave to reheat. Reheating tofu in the skillet will crisp it up the dependable. I usually buy 1 french baguette and slice it in half for this dish.
Per serving
- Calories352 kcal
- Carbohydrates32 g
- Protein12 g
- Fat18 g
- Saturated Fat3 g
- Polyunsaturated Fat10 g
- Monounsaturated Fat5 g
- Trans Fat0.03 g
- Cholesterol6 mg
- Sodium2397 mg
- Potassium793 mg
- Fiber4 g
- Sugar21 g
- Vitamin A15453 IU
- Vitamin C10 mg
- Calcium141 mg
- Iron3 mg
