Tofu Banh Mi | Vietnamese Tofu Sandwich - Banh Mi Chay
Here's how you can easily make tofu Banh Mi and enjoy a delicious, healthy, vegan Vietnamese meal! Check out the recipe below.
Ingredients
- For the tofu:
- 1 block extra-firm tofu drained
- 3 tablespoons lime juice
- 2 tablespoons soy sauce or tamari, or coconut aminos
- 2 tablespoons maple syrup
- 1 clove garlic minced
- 1 tablespoon smoked paprika
- For the sandwich:
- a fresh baguette sliced into 4 pieces and cut in half (use these for a gluten-free version)
- ½ cup vegan mayo + 2 tbsp sriracha
- 1 -2 scallions thinly sliced (optional)
- a handful of fresh cilantro
- For the pickles:
- 1 small daikon sliced into matchsticks
- 2 small carrots sliced into matchsticks
- ½ jalapeño thinly sliced
- ¼ cup white wine vinegar
- ¼ cup rice vinegar
- a few pinches of sugar
- a few pinches of salt
- a dash of turmeric optional
Instructions
- For the tofu:
- Drain and press the tofu.
- Cut the tofu into sandwich-size slices.
- In a bowl, combine all the marinade ingredients, toss the tofu in them and let this marinate overnight. It could be good enough in 15-20 minutes if you're in a hurry, but overnight it becomes perfect.
- Heat a grill pan over medium heat. Grill the tofu about 4 minutes per side until it’s a little crispy.
- In a small bowl, mix the vegan mayo and sriracha sauce.
- For the pickles:
- In a bowl combine the tablespoons of vinegar, salt and sugar and turmeric. Add the carrots, jalapenos and radish and leave them to marinate for at least 15 minutes (again - the longer the better).
- Spread the mayonnaise mixture evenly over the insides of each piece of baguette. Assemble 4 sandwiches by layering the ingredients as follows: tofu, pickled vegetables, fresh cucumber, top with scallion and cilantro. Press gently on sandwiches to set.
Liked this recipe?Join the community and receive monthly recipes, straight to your inbox!