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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!
Print Recipe
photo of tofu banh mi

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!

Notes

*Pickled daikon and carrots recipe here
Servings: 4
Author: valeria.chao