Dairy-Free Traditional Vietnamese Banh Mi
Discover the vibrant flavors of Vietnam with this Dairy-Free Traditional Vietnamese Banh Mi! This recipe transforms the iconic Vietnamese sandwich into a plant-based masterpiece without compromising on taste. Featuring a crispy-yet-soft dairy-free baguette, marinated golden-brown tofu, and tangy homemade pickled vegetables (carrots and daikon radish), every bite is a symphony of textures and tastes. Fresh cucumber, spicy jalapeño, aromatic cilantro, and a creamy dairy-free Sriracha mayo add layers of bold, refreshing flavors. Perfect for lunch or a light dinner, this quick and easy recipe (ready in just 45 minutes) is satisfying, wholesome, and entirely free of dairy. Whether you’re vegan, lactose-intolerant, or simply craving a street food classic, this banh mi will transport your taste buds straight to the bustling markets of Vietnam!
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Ingredients
- 4 small loaves Dairy-free baguette
- 2 medium, julienned Carrots
- 1 medium, julienned Daikon radish
- 0.5 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Sea salt
- 1 block (14 oz) Extra-firm tofu
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 cloves, minced Garlic
- 1 small, thinly sliced Cucumber
- 1 cup, loosely packed Fresh cilantro
- 1 thinly sliced Jalapeño
- 0.5 cup Dairy-free mayonnaise
- 1 teaspoon (optional) Sriracha
Directions
Step 1
Prepare the pickled vegetables: In a medium mixing bowl, combine the julienned carrots and daikon radish. In a small saucepan, heat rice vinegar, sugar, and salt over medium heat until the sugar and salt dissolve (about 2-3 minutes). Pour the mixture over the vegetables, mix well, and let it sit for at least 20 minutes while preparing the other components.
Step 2
Prepare the tofu filling: Drain and press the tofu to remove excess moisture. Slice the tofu into 1/2-inch thick slabs. In a medium bowl, whisk together soy sauce, sesame oil, and minced garlic. Marinate the tofu slabs in this mixture for 10 minutes.
Step 3
Cook the tofu: Heat a non-stick skillet over medium heat. Cook the marinated tofu slabs for 3-4 minutes on each side, or until golden brown. Remove from heat and set aside.
Step 4
Prepare the baguettes: Slice the dairy-free baguettes in half lengthwise, being careful not to cut all the way through. Toast them lightly in the oven or on a skillet for a crispy texture.
Step 5
Assemble the sandwich: Spread a layer of dairy-free mayonnaise (mixed with Sriracha if desired) onto the inside of each baguette half. Add cooked tofu, pickled vegetables, cucumber slices, fresh cilantro, and jalapeño slices. Adjust quantities to taste.
Step 6
Serve immediately: Press the sandwich gently to compress the filling slightly and serve immediately. Enjoy your dairy-free traditional Vietnamese Banh Mi!
Nutrition Facts
| Serving size | (1584.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3334.0 |
| Total Fat 141.6g | 0% |
| Saturated Fat 20.5g | 0% |
| Polyunsaturated Fat 6.8g | |
| Cholesterol 2mg | 0% |
| Sodium 7641.7mg | 0% |
| Total Carbohydrate 398.2g | 0% |
| Dietary Fiber 27.4g | 0% |
| Total Sugars 43.1g | |
| Protein 115.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2935.1mg | 0% |
| Iron 25.5mg | 0% |
| Potassium 2448.3mg | 0% |
Source of Calories