Gluten-free option, Nut-free
Banh mi means “bread” in Vietnamese and typically refers to a type of baguette that’s filled with meat, pickled veggies and garnishes. For our version, we replace meat with flavorful baked tofu and also fill the baguettes with pickled veggies, vegan Mayo, fresh jalapeño and cilantro. Serve these sandwiches with our Crunchy Cabbage Peanut Salad or Summer Rolls with Peanut Dipping Sauce.
Tofu Bánh Mì is a delightful vegan sandwich that draws its inspiration from traditional Vietnamese cuisine. This plant-based version replaces the usual meat components with tofu, delivering a satisfying and flavorful experience without the need for animal products.
The star of the show is the basted tofu, which is marinated in a savory blend of hoisin sauce, soy sauce, rice vinegar, garlic, and sriracha. Baking it in the oven results in crispy, well-seasoned tofu slices that provide a satisfying texture and a burst of umami flavor.
Accompanying the tofu are the vibrant and tangy pickled veggies, which add a refreshing crunch and a touch of acidity to balance the richness of the tofu. Carrots and daikon radish are transformed into matchsticks and pickled in a mixture of water, white vinegar, sugar, and salt. These pickled vegetables are a hallmark of the classic Bánh Mì sandwich, contributing a delightful contrast of flavors and textures.
The sandwich is assembled on a fresh baguette, which is traditionally a staple of Vietnamese cuisine. Each baguette is generously spread with vegan mayo for creaminess, then layered with the basted tofu, pickled veggies, and thinly sliced jalapeños for a kick of heat. Fresh cilantro leaves are the finishing touch, providing a burst of herbaceous aroma and a pop of color.
The result is a harmonious blend of sweet, savory, tangy, and spicy flavors, all encased in a crisp baguette. Tofu Bánh Mì is not only a testament to the creativity of plant-based cooking but also a delightful fusion of flavors and textures that can be enjoyed by vegans and non-vegans alike. It’s a testament to how diverse and satisfying plant-based cuisine can be.
PREP TIME: 15 minutes, plus inactive time to press tofu and pickle veggies
COOK TIME: 40 minutes
YIELD: 4 sandwiches
INGREDIENTS:
BASTED TOFU
- 1 (14- to 16-oz [396- to 453-g]) block firm or extra-firm tofu
- 2 tbsp (34 g) vegan hoisin sauce (gluten-free if needed)
- 2 tbsp (30 ml) soy sauce (or tamari for gluten-free)
- ¼ cup (60 ml) unseasoned rice vinegar
- 3 cloves garlic, peeled and minced, or 1 tbsp (9 g) jarred minced garlic
- 1½ tsp (7 g) vegan sriracha
PICKLED VEGGIES
- 1 cup (110 g) shredded carrot
- ¼ large daikon radish, sliced into matchsticks (about 1 heaping cup [169 g])
- 1 cup (240 ml) water
- 1 cup (240 ml) white vinegar
- 3 tbsp (37 g) granulated sugar
- 2 tsp (12 g) salt
FOR ASSEMBLING
- 1 (24” [60-cm]) baguette, sliced into four 6” (15-cm) pieces (gluten-free if needed)
- Vegan Mayo or store-bought, as needed
- 1 large jalapeño pepper, thinly sliced into rounds
- Fresh cilantro leaves
INSTRUCTIONS:
1. Press the tofu:
- Slice the tofu into eight long, equal slices.
- Press the slices.
2. Pickle the veggies:
- In a large mason jar, add the carrot and daikon.
- In a medium-sized microwave-safe bowl if using a microwave, or in a small saucepan if using a stovetop, combine the water, vinegar, sugar, and salt.
- Heat in the microwave or on the stovetop over medium heat until hot but not yet boiling—the sugar and salt should dissolve into the mixture.
- Pour over the veggies.
- Allow to sit at room temperature for about 30 minutes, then put on the lid and place in the fridge for at least 30 more minutes.
3. Bake the tofu:
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, garlic, and sriracha.
- Dip each slice of tofu into the sauce, then place on the prepared baking sheet. Reserve the extra sauce for basting.
- Bake for 40 minutes, using a pastry brush to baste with the sauce every 10 minutes. At 20 minutes, baste, then flip and baste again on the other side.
4. Assemble the sandwiches:
- Slice open the baguette pieces horizontally, spread evenly with your desired amount of mayo.
- Top each with two slices of baked tofu, some pickled veggies, and a few slices of jalapeño.
- Sprinkle the fresh cilantro on top and serve immediately.
