Vegan Tofu Banh Mi (Vietnamese Sandwich)
This vegan tofu banh mi, or Vietnamese sandwich, is so delicious and packed with flavor. The vegan sriracha mayo, along with the pickled veggies, compliments the tofu and makes for a tasty bite. It’s an easy recipe that will sure make your taste buds wanting more!
I grew up eating banh mi and my mom would always get at least 10 of them from the sandwich store. They were really cheap back in the day and I super convenient where we lived. Traditionally, banh mi has pork in it, but luckily there are tofu versions available for purchase now.
Unfortunately, banh mi isn’t as cheap any more so I decided to make my own. It’s actually quite simple and if you make all the pickled veggies beforehand, it comes together really quick. Typically you will find pickled daikon and carrots (recipe here) in banh mi and it adds a nice tang and crunch. Don’t leave it out because it really sets it apart from other sandwiches.
For the vegan sriracha mayo, I used a vegan plain yogurt (coconut or cashew based) mixed with sriracha, maple syrup, salt, and garlic powder. It is so easy to make and tastes really good. I prefer it over real mayo!
My mom told me in order to get that authentic Vietnamese tofu flavor, you have to finish cooking the tofu with toasted rice powder. You can find it at most Asian grocery stores. It gives it a nice toasty flavor that really takes it to the next level! If you really can’t find it, you can leave it off, but I highly recommend it.
If you make this vegan tofu banh mi, tag me @nutsaboutgreens on Instagram so I can see your creations!
Vegan Tofu Banh Mi (Vietnamese Sandwich)
Ingredients
Sriracha “Mayo”
- 1 (5oz) container plain vegan yogurt
- 1 tsp pure maple syrup
- 2 tsp sriracha
- 1/4 tsp sea salt
- 1/4 tsp garlic powder
Tofu
- 1 (16oz) block extra firm tofu, drained and pressed for 20 minutes
- 1-2 tbsp avocado or olive oil
- 3/4 tsp lemongrass powder
- 1/2 tsp mushroom seasoning
- 1/2 tsp sea salt
- 1 1/2 tbsp soy sauce
- 1 tbsp toasted rice powder
Banh Mi
- french bread or baguette
- sriracha “mayo”
- tofu
- pickled daikon and carrots (recipe link in post above)
- pickled red onions
- cilantro
- sliced jalapeños (optional)
Instructions
- To make the sriracha “mayo”, add maple syrup, sriracha, salt, and garlic powder in the container of the yogurt or a small bowl. Stir with a spoon. Taste and adjust seasonings if needed.
- After your tofu has been pressed, dice tofu into little cubes. In a large pan, heat oil over medium high heat. Add tofu and saute for a few minutes until they start to golden. Add the lemongrass, mushroom seasoning, salt, and soy sauce. Saute for 1-2 minutes more, or until tofu is nice and golden. Turn heat off and add the toasted rice powder over the tofu. Stir until tofu is evenly coated in it.
- Slice your baguette lengthwise in half. You can hollow out the inside a little bit if you want. Spread a generous amount of the sriracha “mayo” on both sides of the bread. Place a generous amount of tofu on top of the sriracha mayo, then add the pickled daikon, pickled onions, cilantro, and jalapeño if using. Enjoy!
