Vegan Tofu Banh Mi (Vietnamese Sandwich)
This vegan tofu banh mi sandwich is delicious and made with crispy tofu, pickled veggies, and a vegan sriracha mayo. It's packed with flavor!
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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!
Servings: 4