Tofu Banh Mi is a plant-based twist on the classic Vietnamese sandwich, featuring marinated tofu, pickled veggies, and a spicy mayo spread. Perfect for a delicious, quick lunch!
- 1 baguette, cut into 2 sandwich-sized pieces and split open
- 8 oz firm tofu, sliced into thin strips
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil or vegetable oil
- 1/2 cucumber, thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup daikon radish, julienned (optional)
- Fresh cilantro leaves, for garnish
- Sriracha or chili sauce, for topping (optional)
- Pickling Marinade:
- 1/4 cup rice vinegar , 1 tablespoon sugar , 1/4 teaspoon salt
- Banh Mi Sauce:
- 2 tablespoons vegan mayonnaise , 1 teaspoon sriracha sauce or chili paste
- Marinate the vegetables: In a bowl, whisk together rice vinegar, sugar, and salt. Add carrots and daikon radish, and let marinate while you prepare the other ingredients.
- Cook the tofu: In a pan, heat sesame oil over medium heat. Add tofu slices and soy sauce, and cook for 3-4 minutes on each side, until golden brown.
- Prepare the Banh Mi sauce: In a small bowl, mix vegan mayo with sriracha or chili paste until smooth.
- Assemble the sandwich: Spread the Banh Mi sauce on the inside of each baguette piece. Layer with cooked tofu, pickled veggies, cucumber slices, and fresh cilantro. Add extra sriracha if desired.
- Serve: Enjoy your Tofu Banh Mi fresh, with crispy baguette and flavorful toppings.