Banh Mi Tofu Sandwich

A Tofu Banh Mi sandwich on a plate with potato chips.

This Banh Mi Tofu Sandwich is a vegan version of the classic Vietnamese sandwich. Pan-fried tofu, pickled veggies, spicy mayo, all piled on to a crusty baguette. A flavorful and fresh sandwich ready in 30 minutes!

Course Main Course

Cuisine American, French, Vietnamese

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 654

Author Elizabeth

Ingredients

Tofu Banh Mi

1 16 Ounce Block Super Firm Tofu quartered and sliced into strips
¼ Cup Soy Sauce, Tamari, or Liquid Aminos
2 Tablespoons Maple Syrup or Agave
1 Teaspoon Liquid Smoke
1 Tablespoon Extra Virgin Olive Oil for cooking, optional

Pickled Veggies

1 Small Daikon Radish julienned (if you cannot find daikon radish, you can sub regular radish or omit)
2 Medium Carrots julienned
1 Cup Boiling Water
½ Cup White Vinegar can sub apple cider vinegar or rice vinegar
1 Tablespoon Maple Syrup or Agave or White Sugar
½ Teaspoon Salt

Sriracha Mayo

½ Cup Vegan Mayo or WFPB Mayo
1 Tablespoon Sriracha
1 Tablespoon Maple Syrup or Agave

The rest of the sandwich

1 Medium Baguette halved and cut into 2 or 3 segments
1 Medium Cucumber sliced into thin strips lengthwise using a vegetable peeler
2 Medium Jalapeño Peppers sliced
2-4 Scallions sliced
Fresh Cilantro

Instructions

Quick pickle the veggies. Place the carrots and radish in a medium bowl or mason jar. Add the boiling water, vinegar, maple syrup, and salt. Set aside to pickle.
Make the sriracha mayo. In a small bowl whisk together the mayo, sriracha, and maple syrup. Set aside.
Cook the tofu. In a small bowl whisk together the soy sauce, maple syrup, and liquid smoke. Heat the oil in a large skillet over medium heat. Add the tofu and cook for 4-5 minutes per side until golden (if your pan is smaller you may need to do this first step in two batches to get each piece cooked on both sides). Add the sauce and cook another 5-7 minutes, stirring occasionally, allowing the sauce to cook off completely.
Assemble the sandwiches. Spread the sriracha mayo on the bottom of the baguette. Add the tofu, cucumber, pickled veggies, jalapeños, scallions, and cilantro.

Nutrition