Vegan Banh Mi

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This Vegan Banh Mi recipe is a plant based twist on the popular Vietnamese sandwich featuring marinated tofu and crisp, fresh veggies.

Prep Time1

Cook Time10

Total Time1 10

Course: lunch

Cuisine: Vietnamese

Diet: Vegan, Vegetarian

Keyword: baguette, carrot, coriander, cucumber, daikon, garlic, ginger, maple syrup, radish, rice wine vinegar, salt, sesame oil, soy sauce, sugar, vegan mayonnaise

Servings: people

Calories: 895.93kcal

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.

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