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 crispy 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 super convenient where we lived. Traditionally, banh mi has pork in it, but luckily there are tofu options easily available 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 daikon and carrots 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 mayo mixed with sriracha, maple syrup, salt, and garlic powder. It is so easy to make and tastes really good. You can also use plain vegan yogurt (coconut or cashew based) and it will still taste amazing.
A lot of tofu banh mi’s that I’ve had use shredded tofu and I knew I had to try this method at home. It’s super easy to do and makes the tofu super crispy! You can definitely just dice the tofu super small but if you have a large cheese grater, it only takes about a minute or two to shred the tofu.
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
- 4 oz vegan mayo (could sub plain vegan yogurt)
- 1 tsp pure maple syrup
- 2 Tbsp sriracha
- 1/4 tsp sea salt
- 1/4 tsp garlic powder
Shredded Tofu
- 1 (16oz) block super firm tofu that already has been pressed (you can also use extra firm tofu, drained and pressed for 20 minutes)
- 2 Tbsp avocado or olive oil
- 3/4 tsp lemongrass powder
- 1/2 tsp mushroom seasoning
- 1/2 tsp sea salt
- 2 Tbsp soy sauce
- 1 Tbsp toasted rice powder
Banh Mi
- french bread or baguette
- sriracha mayo
- shredded tofu
- pickled daikon and carrots (recipe linked in notes)
- cilantro
- sliced jalapeños (optional)
Instructions
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper or a silicone mat.
- To make the sriracha mayo, add the vegan mayo, maple syrup, sriracha, salt, and garlic powder to a small bowl. Stir with a spoon. Taste and adjust seasonings if needed.
- Use a large cheese grater to shred the tofu (make sure it is pressed if you don't use a pre-pressed super firm tofu). Place shredded tofu onto the lined baking sheet. Add the oil, lemongrass, mushroom seasoning, salt, and soy sauce. Stir with a spatula until well combined. Bake in the oven for 30-35 minutes until golden brown and crispy, stirring halfway in between. Once tofu is done, sprinkle toasted rice powder over the tofu and 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 and carrots, cilantro, and jalapeño. Enjoy!
