This Vegan Banh Mi recipe is a plant based twist on the popular Vietnamese sandwich featuring marinated tofu and crisp, fresh veggies. Get the recipe below.
Super sandwiches
When it comes to sandwiches, few can beat a well-made banh mi. It’s a product of the French colonial period in Vietnam and so combines both French and Vietnamese cuisine.
Although traditionally made with pork or chicken, a banh mi can be easily made vegan without losing any of the taste. In this recipe I use marinated tofu to replace the meat. The other fillings are much the same as you'd find in a traditional banh mi such as pickled:
- Cucumbers
- Daikon / radish
- Carrot.
These pickled vegetables and fresh coriander give a refreshing crunch and balance to the richness of the protein.
They are all contained in a baguette that has a chewy crust and soft and fluffy centre. The term "banh mi" actually means "bread" in Vietnamese. Whilst I use a French baguette for this recipe, the bread used traditionally is lighter and has a thinner crust.
Making a vegan banh mi at home is simple, it brings together sweet, savoury, tangy, and spicy flavours into one simple dish. It's a sandwich that not only satisfies your taste buds but is perfect for a lunch or light dinner.
Top tips for making a Vegan Banh Mi
Follow these tips for the perfect vegan banh mi:
- Choose the freshest of bread: look for a light and crispy baguette.
- Press the tofu before marinating: this helps it to absorb more flavour and gives a better texture.
- Take the time to pickle your vegetables: although these are "quick pickles" the longer you leave them the more flavourful they will become.
- Use fresh herbs: coriander is the herb of choice in this recipe.
Let's now take a closer look at marinating the tofu and pickling the veg.
How to marinate tofu
As mentioned above, it's good to press your tofu before marinating. This is to get rid of any excess moisture which in turn allows the tofu to absorb the flavours we want to add.
How to make quick pickles
To make the quick pickles, combine rice vinegar, water, sugar, and salt. Stir until the sugar and salt are fully dissolved. Next add the cucumber, daikon / radish and carrots ensuring they are fully submerged.
Leave these for at least an hour but even longer is best.
The recipe
Vegan Banh Mi
Ingredients
For the pickled vegetables
- 1 carrot julienned
- 0.5 daikon or 4 radishes, thinly sliced
- 1 cucumber cucumber thinly sliced
- 250 ml rice wine vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
For the marinated tofu
- 450 g firm tofu pressed and cut into slices
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- 1 clove garlic minced
- 1 teaspoon ginger grated
For the Sandwich Assembly:
- 1 baguettes cut in two and then sliced lengthways
- 4 tablespoon vegan mayonnaise
- 1 handful fresh coriander
Instructions
- In a bowl, combine the rice vinegar, water, sugar, and salt. Stir until the sugar and salt are fully dissolved.
- Add the cucumber, daikon / radish and carrot to the bowl, ensuring they are fully submerged.
- Cover and refrigerate for at least an hour.
- In the meantime, mix soy sauce, sesame oil, maple syrup, minced garlic and grated ginger.
- Add the tofu slices, ensuring they are evenly coated with the marinade.
- Let the tofu marinate for at least 30 minutes,, if necessary flip the slices over halfway to ensure both sides get coated in the marinade.
- To cook the tofu, heat a non-stick frying pan over medium-high heat.
- Add the marinated tofu slices and cook for about 5 minutes on each side, until they are golden brown and slightly crispy. Remove from heat and set aside.
- Next slice the baguettes in half, lengthwise.
- Spread the vegan mayonnaise on both sides of the baguette.
- Layer with cooked tofu, pickled vegetables and coriander.
- Serve while still fresh.
Nutrition
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