Your New Favorite Sandwich
Do you love sandwiches? I know I do! There’s something so fresh and inviting about a big platter of these bad boys. No matter what cuisine you enjoy, you can find a sandwich with those ingredients! This Vietnamese-inspired tofu bánh mì has all the amazing flavors you’d find from a street vendor (without the meat!). It’s such a fun recipe to make because it contains so many easy yet delicious components. You can make the Sriracha mayo as spicy as you can handle here. The rich creaminess is the perfect match for those tangy pickled vegetables! And if you haven’t tried your hand at pickling veggies before, this recipe is a great way to start!
Here’s What You’ll Need
A typical banh mi is filled with meat and pickled veggies. We’re swapping the meat for marinated tofu as the protein star of this fun little vegan sandwich.
Tofu: Marinated extra firm tofu gives us the chewy protein texture of a typical deli sandwich. We’ll flavor it with Vietnamese staples, such as soy sauce, rice vinegar, sesame oil, ginger, and lemongrass. Pickled Veggies: I’ll show you the quickest way to pickle cucumbers, carrots, and jalapenos to add a zingy crunch on top of the sandwich. Sriracha Mayo: What is a sandwich without a tasty spread? And since we’re whipping up our own, you can easily control the heat level. You can use regular or vegan mayonnaise. Baguette: Vietnamese baguettes are the usual bread for banh mi sandwiches. If you can’t find them, feel free to use French baguette, ciabatta, sourdough, or even gluten-free bread. (Just make sure it’s toasty on the outside and soft on the inside!)
Let’s Make Banh Mi!
The longest part about this recipe is waiting for the tofu to marinate. The actual hands-on time isn’t too long (and it’s all worth it in the name of flavor!). Step 1: Cut The TofuSlice your tofu into four long slabs that will tuck right into the baguettes. This way, every bite will include tofu, and none of it will slide out as you eat! Step 2: Press The TofuUse a tofu press or heavy skillet to press any excess moisture out for at least 15 minutes. This will allow the tofu to soak up the delicious marinade. Step 3: Marinate The TofuStir together the marinade ingredients, then ensure each slice is thoroughly coated. Let the tofu rest for at least an hour. Step 4: Pickle The VeggiesPrepare the veggies and stir together the pickling mixture. Let the cut vegetables pickle for at least an hour. Step 5: Cook The TofuOver high heat, cook the tofu in a skillet until nice and crispy on both sides. Step 6: Assemble The Tofu Banh MiMix the spicy mayo and spread it on toasted baguettes. Add a few tofu slices to each one, then top with the veggies.
Recipe tips
Tofu Talk: Opt for extra firm tofu—trust me, it’s a must here! It stays in a single slab and soaks up all the tasty marinade without turning into a crumbly mess. Ideal Pickle Mix: If you want that classic Asian flair, rice vinegar and sesame oil are the dream team for your pickled veggies. Honestly, I keep both stocked in my pantry because they make everything taste fancy! Spice it Up (or Down): If you’re not into spice, don’t worry! You can totally skip the jalapenos and dial down the Sriracha in the sauce. Saucy Switch-Up: Feeling adventurous? Swap the Sriracha with miso mayo for a next-level savory twist! Veggie Boost: Want to take things up a notch? Try adding some sautéed shiitake mushrooms, creamy avocado, radish slices, or julienned bell peppers!
Make It A Meal
These tofu banh mi sandwiches have so many elements that they could be served by themselves, but here are some pairing ideas in case you’re hungry for a full Asian-inspired feast!
Vegetable Vietnamese Spring Rolls: This bright appetizer is perfect for guests to munch while they wait on their sandwiches. Korean Kimchi Soup: Because who doesn’t love the classic combo of soup and a sandwich? Baked General Tso’s Cauliflower: Crispy, sticky, and flavor-packed breaded cauliflower is just the side dish this sandwich needs!
