Tofu Banh Mi

This tofu banh mi is packed with marinated tofu, lightly picked vegetables, spicy jalapeno and cilantro. Pile high onto a fresh, crackly baguette and slather with spicy vegan mayo. This is the perfect sandwich to enjoy on hot summer days!

this Recipe

Most baguettes I see in stores are hard as a rock, so I rarely buy them. However, when I was at my local Asian market the other day and saw fresh baguettes being put out on display, I couldn’t resist walking over and taking a look. They were still warm and soft, and gave a little crackle when I lightly squeezed it. These baguettes were magic. I had to do something with one of them. Like make a Banh Mi with it.

What is a Tofu Banh Mi?

This Banh Mi is loaded with seared marinated tofu. It’s piled high with crisp mandolined and lightly pickled vegetables, then finished with a slather of sambal vegan mayo. If you can find a soft, warm and crackly baguette, this is a perfect way to use it. The magical, gluteney and airy goodness is heaven!

Like all sandwiches, you can fill it with whatever you want. A Banh Mi works best when you have the following components:

• a soft, crackly baguette
• lightly pickled vegetables. I used carrots, celery and cucumbers here, but you can use daikon, cabbage, etc.
• tofu or something “meaty” like mushrooms, using this method, or a prepared meat analogue, like Gardein porkless bites. I used a marinade with Fysh sauce, mirin, lime and black pepper. However, anything a little salty and citrusy will work. A good sear is key, so start with a screaming hot cast iron pan, then add a little oil before adding in the tofu to get a delicious sear.
• a spicy vegan mayo, kicked up with sambal or sriracha
• super fresh garnish, like jalapeños or Thai chilis, cilantro and/or mint

How To Press Tofu for this Banh Mi

I used my towel-pressed tofu method to dry out the tofu so it would absorb the salty, lime-kissed and garlicky marinade before being seared. I highly recommend it for this recipe and any other tofu that you’re going to marinate!

Tofu Banh Mi

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★★★★★

5 from 2 reviews

• Author: erin wysocarski
• Total Time: 4 hours 10 minutes
• Yield: 4 sandwiches
• Diet: Vegan

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Description

This tofu banh mi is perfect for hot summer days! Packed with marinated tofu, lightly picked vegetables, spicy jalapeno and cilantro, it is hearty yet light. Slather spicy vegan mayo over a fresh, crackly baguette, and you’ve got something amazing!

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Ingredients

for the tofu

• 14 ounces package firm tofu, sliced into 8 pieces
• 1/2 cup mirin
• 2 TB Fysh sauce (you can also sub with regular soy sauce)
• juice of 1/2 lime
• 4 cloves garlic, smashed and chopped
• 1/8 teaspoon black pepper

for the vegetables

• 2 medium carrots, sliced into thin ribbons
• 3 stalks celery, sliced thin with a mandolin
• 2 small cucumbers, sliced thinly
• 1/2 cup water
• 1 cup rice vinegar
• 4 garlic cloves, smashed
• 2 teaspoons salt
• 1 teaspoon sugar

to serve

• fresh baquette, sliced into 4 pieces and split
• 1/2 cup vegan mayo (I used Fabanaise), mixed with 1-2 TB sambal
• 1 small jalepeno, sliced thinly
• 1 –2 scallions, thinly sliced (optional)
• handful of fresh cilantro
• lime wedges (optional)

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Instructions

to make the tofu

1. To make the tofu, first press it well – see note above.
2. Combine the rest of the tofu ingredients in a large glass pyrex. Place the tofu into liquid and allow it to marinade for a few hours, flipping once during that time to ensure it’s evenly marinated.

to make the vegetables

1. Place the carrots, celery and cucumbers into a large bowl. Combine the rest of the vegetable ingredients together, then pour it over the vegetables, allow it to marinate for about half an hour. Drain and set the vegetables aside.

to serve

1. When you are ready to serve the sandwiches, heat a large cast-iron pan over medium-high heat. Add a little oil to the pan and brown the tofu on both sides. When done, place back into the marinade and allow the cool.
2. Smear the sambal-mayo on four pieces of a sliced baguette. Stuff with the tofu, pickled vegetables, jalepeno, scallions and cilantro. Serve immediately with lime wedges, if desired.

• Prep Time: 4 hours
• Cook Time: 10 minutes
• Category: Lunch, Dinner
• Method: Marinated, Pickled, Seared
• Cuisine: Vietnamese

Keywords: vegan banh mi, vegan vietnamese recipe