Go Back
+ servings
sandwich with sliced tofu and vegetables
Print Recipe
5 from 1 vote

Tofu Banh Mi Sandwich

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 mins
Cook Time10 mins
Total Time25 mins
Course: lunch
Cuisine: American, Vietnamese
Diet: Vegan, Vegetarian
Keyword: banh mi, tofu banh mi, vegan banh mi
Servings: 2
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:

  • 1/2 cup matchstick carrots
  • 1/2 cup cucumber thinly sliced
  • 5 radishes thinly sliced
  • 1 jalapeño thinly sliced, optional
  • 1/4 cup rice vinegar
  • 1/4 cup white vinegar

for the sauce:

  • 1 garlic clove minced
  • 1/4 cup coconut aminos
  • 1 tablespoon lime juice
  • 1 tablespoon cornstarch
  • 1/2 teaspoon fresh ginger grated
  • 1/4 teaspoon black pepper

toppings:

  • cilantro, vegan mayo, sriracha
  • 1 french baguette

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

Calories: 530kcal | Carbohydrates: 91g | Protein: 26g | Fat: 15g | Saturated Fat: 3g | Sodium: 1768mg | Potassium: 653mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5451IU | Vitamin C: 15mg | Calcium: 187mg | Iron: 6mg