Vegan Banh Mi Sandwich

Elevate your sandwich game with this flavorful Vegan Banh Mi Sandwich, a plant-based take on the classic Vietnamese street food. Marinated and pan-seared extra-firm tofu delivers a rich, savory bite, perfectly complemented by tangy homemade pickled vegetables crafted from carrots and daikon radish. Piled high on a toasted vegan baguette with creamy vegan mayonnaise, crisp cucumber slices, fresh cilantro, and an optional kick of jalapeño, this sandwich is a delightful marriage of vibrant textures and bold flavors. Ready in just 35 minutes, it’s a quick, satisfying meal perfect for lunch, dinner, or as a crowd-pleasing option for picnics. Enjoy a vegan spin on a beloved classic with this easy recipe! Keywords: vegan banh mi sandwich, tofu banh mi, plant-based Vietnamese sandwich, quick vegan dinner, homemade pickled vegetables.

Nutriscore Rating: 71/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 4

Ingredients

• 14 oz extra-firm tofu
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp maple syrup
• 2 cloves garlic, minced
• 1 cup rice vinegar
• 2 tbsp sugar
• 1 tsp sea salt
• 1 medium carrot, julienned
• 1 small daikon radish, julienned
• 1 small cucumber, sliced thin
• 2 medium baguettes (vegan)
• 4 tbsp vegan mayonnaise
• 1 handful fresh cilantro
• 1 jalapeño, sliced (optional)

Directions

Step 1

Drain the tofu and press it between paper towels to remove excess moisture. Slice the tofu into 1/2-inch thick slabs.

Step 2

In a shallow dish, whisk together soy sauce, sesame oil, maple syrup, and minced garlic. Add the tofu slabs to the marinade and let it sit for at least 15 minutes, turning halfway through.

Step 3

In a small saucepan, combine rice vinegar, sugar, and sea salt over medium heat. Stir until the sugar and salt have dissolved, then remove from heat. Pour this mixture over the julienned carrots and daikon radish in a bowl to pickle them. Set aside for at least 15 minutes.

Step 4

Preheat a skillet over medium-high heat. Cook the marinated tofu slices for about 3-4 minutes on each side or until they are golden brown and slightly crispy.

Step 5

Slice the vegan baguettes in half lengthwise and lightly toast them if desired.

Step 6

Spread about 1 tablespoon of vegan mayonnaise on each half of the baguette.

Step 7

Layer the cooked tofu slices onto one half of each baguette, followed by pickled vegetables, cucumber slices, fresh cilantro, and jalapeños, if using.

Step 8

Close the sandwiches with the top halves of the baguettes and press slightly. Cut each baguette into two sandwiches if necessary.

Step 9

Serve the vegan Banh Mi sandwiches immediately and enjoy!

Nutrition Facts

Serving size	(1528.9g)

Amount per serving	% Daily Value*
Calories	2371.2

Total Fat 62.1g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 11.9g
Cholesterol 13.5mg	0%
Sodium 6871.3mg	0%
Total Carbohydrate 355.1g	0%
Dietary Fiber 23.8g	0%
Total Sugars 56.6g
Protein 107.3g	0%

Vitamin D 0IU	0%
Calcium 2906.3mg	0%
Iron 22.6mg	0%
Potassium 2432.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.2%

Protein: 17.8%

Carbs: 59.0%