Get ready to fall in love with this vibrant vegan banh mi, a plant-based twist on the Vietnamese classic. We’re talking flavorful seared tofu, crunchy pickled veggies, and a spicy, creamy sauce. Grab a crispy baguette and let’s get started!
Craving a sandwich that’s bursting with vibrant flavor and packed with plant-based goodness? This vegan banh mi is the answer. Marinated tofu is perfectly seared and nestled in a fresh, crackly baguette. It’s topped with a colorful blend of lightly pickled vegetables, a kick of spicy jalapeño, and a generous slather of sambal-infused vegan mayo. This is the ultimate sandwich experience, perfect for those hot summer days when you need something satisfying yet refreshing.
A banh mi is so special because it blends savory, spicy, and tangy flavors with fresh, crunchy textures. Recreating this iconic Vietnamese sandwich with a vegan twist is so easy. We’ll go over how to sear tofu perfectly and explore other vegan proteins you can use to bring this vibrant dish to life in your own kitchen.
Ready for a sandwich that’s about to become the highlight of your summer? Let’s get started!
FEATURED COMMENT:
This was so delicious! 10/10. Added lime to the sambal mayo and used seasoned rice vinegar for the marinate (didn’t have mirin), and threw a bit of mint on top. Definitely going in the regular rotation!
★ ★ ★ ★ ★
Laura
Why You’ll Love This Tofu Banh Mi Sandwich
This tofu banh mi sandwich takes a beloved Vietnamese classic and gives it a vegan spin. This is simple to make, versatile, and sure to become a staple during the summer months and even beyond. Here are some reasons why you’ll love it:
- Flavor Bomb: Marinated tofu combined with sambal-infused vegan mayo brings a rich, savory depth with a hint of heat that will leave you craving more.
- Pickle Party: Lightly pickled vegetables add a bright, tangy crunch that perfectly balances the sandwich’s rich flavors.
- Baguette Bliss: A fresh, crackly baguette is the backbone of an authentic banh mi, providing that essential crispy exterior and soft, airy interior.
- Protein Playground: From hearty tofu to umami-rich tempeh and succulent, meaty mushrooms, you can customize this sandwich with your favorite plant-based proteins.
- Herb Heaven: Fresh cilantro and mint add vibrant, refreshing flavors that elevate every bite of this comforting vegan dish.
Ready to make this delicious vegan banh mi your new favorite sandwich? Let’s get started!
What’s A Banh Mi?
Bánh mì, which translates to “bread” in Vietnamese, showcases the best of both French and Vietnamese cuisine. This sandwich features a crispy baguette, a hallmark of French baking, combined with distinctly Vietnamese components like pickled vegetables, fresh herbs, and flavorful spreads. Traditionally, banh mi includes meats such as pork or pâté, but it’s possible to use plants here to achieve the same effect. It’s the harmonious blend of the protein, sauce, and fresh and pickled elements that make this truly special.
In this vegan version, we replace the traditional meats with marinated tofu, although there are other plant-based proteins that can be used (we’ll go over them below!). The vibrant, savory, and spicy elements remain intact, offering a fresh, satisfying take on the classic.
This plant-based banh mi is both a nod to tradition and a celebration of innovative plant-based cuisine. Let’s get ready to make this refreshing summer sandwich!
Key Ingredients
Creating the perfect vegan banh mi starts with the right ingredients. Each component adds a unique flavor and texture, coming together to form a sandwich that’s truly unforgettable. Here’s what you’ll need:
- Firm Tofu: Marinated and seared to perfection, firm tofu acts as the hearty, protein-rich base of this sandwich. This is one of those great tofu recipe ideas you’ll love for its protein, flavor, and satisfying quality. It absorbs the savory marinade beautifully, offering a satisfying bite that mimics traditional meat fillings.
- Mirin: This sweet rice wine brings a subtle sweetness to the marinade, balancing out the savory and tangy elements.
- Vegan Fish Sauce: Adds a depth of umami flavor that enhances the overall taste of the tofu, making it irresistibly savory.
- Lime: Fresh lime juice brightens up the marinade, adding a zesty tang that cuts through the richness of the tofu and mayo.
- Carrots: Thinly sliced and lightly pickled, carrots provide a sweet and crunchy texture that contrasts beautifully with the soft tofu.
- Celery: Adds an additional layer of crunch and a slightly peppery note, enhancing the complexity of flavors.
- Cucumbers: Crisp and refreshing, cucumbers offer a cool contrast to the spicy and savory elements of the sandwich.
- Rice Vinegar: Used in pickling, rice vinegar adds a mild acidity that complements the sweetness of the mirin and the tanginess of the lime.
- Fresh Baguette: The essential vessel for banh mi, a fresh, crackly baguette provides the perfect crispy exterior and soft interior.
- Vegan Mayo: Creamy and rich, vegan mayo ties the sandwich together, adding a smooth texture and enhancing the overall flavor profile.
- Sambal (optional): For those who like a bit of heat, sambal adds a spicy kick that takes the flavor to the next level.
- Fresh Cilantro: The finishing touch of cilantro adds a burst of herbal freshness that complements the other flavors perfectly.
Each of these ingredients plays a crucial role in creating a banh mi that’s both balanced and full of flavor. The combination of savory, sweet, tangy, and spicy elements, along with a variety of textures, makes every bite unforgettable.
Other Plant-Based Proteins To Consider
Not a fan of tofu? No problem. There are plenty of other delicious ways to fill your banh mi with savory vegan goodness. From hearty mushrooms to versatile tempeh, these alternatives ensure your sandwich is just as satisfying and flavorful. Let’s explore a variety of plant-based proteins that can add unique textures and tastes to your banh mi, making it a perfect choice for all preferences.
- Oyster Mushrooms: These delicate mushrooms have a meaty texture that soaks up marinades well, making them a perfect alternative to tofu.
- Cauliflower: Roasted, baked, battered, or grilled cauliflower adds a hearty, slightly nutty flavor that pairs beautifully with the other banh mi ingredients.
- Vegan Chicken: There are so many plant-based chicken products on the market. Choose from your favorite brands, like Gardein to artisanal Lion’s Mane-based chicken products.
- Tempeh: With its firm texture and nutty taste, tempeh can be marinated and seared for a protein-packed filling.
- Jackfruit: When cooked and shredded, jackfruit takes on a texture similar to pulled pork, making it an excellent plant-based option.
- Seitan: Known for its chewy, meat-like texture, seitan is another versatile protein that can be marinated and cooked to perfection.
- Soy Curls: Rehydrated and marinated, soy curls offer a chewy and flavorful alternative to tofu.
Each of these options brings its own unique flavor and texture, allowing you to customize your banh mi to your liking. Whether you’re looking for something meaty, nutty, or spicy, there’s a plant-based protein out there that will make your sandwich deliciously satisfying.
How To Make
Making a vegan banh mi at home is easy and fun! Follow these simple steps and you’ll be on your way to the best sandwich you’ll experience this summer! Scroll to the end of this post for the full recipe and detailed instructions.
- Step 1: Marinate the Tofu – Press the tofu to remove excess moisture, then marinate it in a mixture of mirin, vegan fish sauce, lime juice, and garlic for a few hours.
- Step 2: Pickle the Veggies – Slice carrots, celery, and cucumbers thinly, then let them marinate in a simple pickling solution for about 30 minutes.
- Step 3: Sear the Tofu – Sear the marinated tofu in a hot pan until it’s nicely seared on both sides.
- Step 4: Assemble the Sandwich – Spread sambal-infused vegan mayo on a fresh baguette, then layer it with the cooked tofu, pickled vegetables, jalapeños, and fresh cilantro.
And that’s it! This vegan banh mi is perfect for a quick lunch or dinner, bringing together vibrant flavors and satisfying textures in every bite. This is the best recipe for these hot summer months ahead … enjoy!
FAQs
Traditional banh mi sandwiches are not vegan as they typically contain meats like pork or pâté and often include mayonnaise made with eggs. However, you can easily make a vegan version by using plant-based proteins like marinated tofu or tempeh, and substituting regular mayo with vegan mayo. This vegan banh mi recipe is a delicious example of how to enjoy this iconic Vietnamese sandwich without any animal products.
To make a vegan banh mi, start by marinating firm tofu in a mixture of mirin, vegan fish sauce, lime juice, and garlic, then sear it until golden brown. Prepare pickled vegetables like carrots, celery, and cucumbers in a simple rice vinegar brine. Assemble the sandwich by spreading sambal-infused vegan mayo on a fresh, crackly baguette, then layer with the marinated tofu, pickled vegetables, jalapeños, and fresh cilantro for a delicious, plant-based twist on the classic Vietnamese sandwich.
For a perfect banh mi, choose a baguette that is fresh, with a crispy, crackly crust and a light, airy interior. The baguette should have a slight chew but not be too dense or hard. Look for a baguette that feels light for its size and has a golden-brown color, which indicates a good bake and the right texture for an authentic banh mi experience.
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Vegan Banh Mi
- Total Time: 4 hours 10 minutes
- Yield: 4 sandwiches
- Diet: Vegan
Description
Experience the magic of this Vietnamese classic with a plant-based makeover! This vibrant vegan banh mi is packed with marinated tofu, crunchy pickled vegetables, and a kick of jalapeños. It’s a sandwich that offers a flavor explosion in every bite. Perfect for a quick lunch or a satisfying dinner, this banh mi recipe will become your new go-to for the hit steamy summer months ahead.
Ingredients
for the tofu
- 14-ounce package of firm tofu
- 1/2 cup mirin
- 2 tablespoons vegan fish 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 may, mixed with 1-2 tablespoons of sambal
- 1 small jalepeño, sliced thinly
- 1–2 scallions, thinly sliced (optional)
- handful of fresh cilantro
- lime wedges (optional)
Instructions
to prep the tofu
- To make the tofu, first press it well. I suggest towel-pressing it.
- 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 pickle the vegetables
- Place the carrots, celery and cucumbers into a large bowl. Combine water, rice vinegar, smashed garlic cloves, salt, and sugar together, then pour it over the vegetables.
- Allow it to marinate for about half an hour. Drain and set the vegetables aside.
to cook the tofu
- 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 sear the tofu on both sides.
- Once seared, place the tofu back into the marinade and allow it to cool.
to serve
- Smear the sambal-mayo on four pieces of a sliced baguette.
- Stuff with the tofu, pickled vegetables, jalepeño, scallions, and cilantro.
- Serve immediately. Add lime wedges, if desired.
Notes
Choosing The Perfect Baguette: Select a baguette with a crispy, crackly crust and a light, airy interior. Look for one that feels light for its size and has a golden-brown color, indicating the perfect bake.
Produce Selection: Choose fresh, firm vegetables for pickling. Carrots should be bright orange without cracks, and cucumbers should be firm and vibrant green for the best crunch and flavor.
Searing Tofu: To achieve a perfect sear on the tofu, make sure the pan is hot before adding the tofu slices. Avoid overcrowding the pan to ensure even browning and crisp edges.
Storage: Store the marinated tofu and pickled vegetables separately in airtight containers in the refrigerator for up to 3 days. Do not slice the baguette until you are ready to assemble the sandwich to keep it fresh and crispy.
Reheating: Tofu can be slightly reheated in a hot pan for a few minutes or served cold, depending on your preference. Both methods maintain its delicious flavor and texture.
- Prep Time: 4 hours
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Marinated, Pickled, Seared
- Cuisine: Vietnamese
