Tofu Banh Mi Sandwich

sandwich with sliced tofu and vegetables

5 from 1 vote

This Tofu Banh Mi is a delicious vegan version of the classic sandwich. It's made with pan-fried and marinated tofu and pickled vegetables, then topped with vegan mayo, cilantro and sriracha for an easy, flavor-packed meal.

Prep Time15

Cook Time10

Total Time25

Course: lunch

Cuisine: American, Vietnamese

Diet: Vegan, Vegetarian

Keyword: banh mi, tofu banh mi, vegan banh mi

Servings:

Calories: 530kcal

Author: Erin

Ingredients

1 block extra firm tofu pressed
1 tablespoon coconut aminos
2 tablespoon cornstarch
1 tablespoon olive oil

for the pickled vegetables:

½ cup matchstick carrots
½ cup cucumber thinly sliced
5 radishes thinly sliced
1 jalapeño thinly sliced, optional
¼ cup rice vinegar
¼ cup white vinegar

for the sauce:

1 garlic clove minced
¼ cup coconut aminos
1 tablespoon lime juice
1 tablespoon cornstarch
½ teaspoon fresh ginger grated
¼ teaspoon black pepper

toppings:

cilantro, vegan mayo, sriracha
1 french baguette

US Customary - Metric

Instructions

Begin by pickling the vegetables: add the carrots, cucumber, radishes, and jalapeño (optional) to a jar or bowl, then pour the vinegar overtop. Let them sit for at least 10 minutes, or up to 24 hours in the refrigerator.
If you haven't already, use a clean kitchen towel (or a tofu press) to press as much liquid out of the tofu as you can. Then, slice the tofu into larger bricks and place them in a plastic ziploc bag. Add 1 tablespoon coconut aminos and 2 tablespoon cornstarch to the bag, then seal it shut and shake it so that the tofu is coated.
Heat oil in a large, nonstick skillet over medium-high, then add the tofu to the skillet and fry on all sides until golden brown. This should take around 5 minutes total.
While the tofu is frying, make the sauce: whisk all sauce ingredients together in a bowl then set aside.
Once the tofu is cooked, reduce the heat to low then pour in the sauce and stir until the tofu is coated; remove from the heat.
Last, assemble the sandwich: slice the baguette, then add vegan mayo on one side of it. Then top it with the cooked tofu, pickled vegetables and any additional toppings you want (think: cilantro, sriracha, etc.) and enjoy!

Notes

*Calories are per serving and are an estimation

*Make sure to slice the tofu into thin "blocks" so they're easy to put onto a sandwich

*You can use rice vinegar OR white vinegar if you don't have both

*Can sub soy sauce or tamari in place of coconut aminos

Nutrition