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tofu bahn mi vegan cu tofu sandvis reteta

Tofu Banh Mi | Vietnamese Tofu Sandwich - Banh Mi Chay

This vegan tofu Banh Mi layers crispy marinated tofu, quick-pickled carrots and daikon, and a spicy sriracha mayo inside a crusty baguette. A fresh, flavor-packed Vietnamese sandwich ready in about 35 minutes.
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Choose Serving Size 4

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:

  • 1 baguette sliced into 4 pieces and cut in half
  • ½ cup vegan mayo
  • 2 tbsp sriracha
  • 2 scallions thinly sliced, optional
  • 1 handful fresh cilantro

For the pickles:

  • 1 daikon sliced into matchsticks
  • 2 carrots sliced into matchsticks
  • ½ jalapeño thinly sliced
  • ¼ cup white wine vinegar
  • ¼ cup rice vinegar
  • 2-3 pinch sugar
  • 2-3 pinch salt
  • 1 dash 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 it marinate overnight. It can 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 white wine vinegar, rice vinegar, salt, sugar and turmeric. Add the carrots, daikon and jalapeño 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, then top with scallions and cilantro. Press gently on the sandwiches to set.

Notes

For the best flavor, marinate the tofu overnight and let the vegetables pickle while it cooks. Store the components separately in the fridge and assemble just before serving so the baguette stays crisp.