Vegan Traditional Vietnamese Banh Mi

Experience the vibrant flavors of Vietnam in this irresistible Vegan Traditional Vietnamese Banh Mi! This plant-based take on the iconic street food features golden, pan-seared tofu marinated in a savory-sweet blend of soy sauce, maple syrup, and sesame oil. Paired with quick-pickled carrots and daikon radish for a tangy crunch, thinly sliced cucumber, fiery jalapeño, and fresh cilantro create a medley of bold, refreshing flavors. Nestled in a warm, crispy baguette slathered with creamy vegan mayonnaise, this sandwich is the perfect harmony of textures and tastes. Ready in under an hour, this recipe is ideal for a quick lunch, meal prep, or a flavorful dinner that will have everyone coming back for more. Indulge in this vegan Banh Mi and enjoy a plant-based twist on a Vietnamese classic!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 block (approximately 14 oz) Firm tofu
• 3 tablespoons Soy sauce
• 1 tablespoon Maple syrup
• 1 tablespoon Sesame oil
• 2 cloves Garlic, minced
• 1.5 cups Rice vinegar
• 3 tablespoons Granulated sugar
• 1 teaspoon Salt
• 1 large Carrot, julienned
• 1 medium Daikon radish, julienned
• 4 tablespoons Vegan mayonnaise
• 4 Baguettes (demi or 6-inch, vegan-friendly)
• 1 Cucumber, sliced thinly
• 1 Jalapeño, sliced thinly
• 1 bunch Fresh cilantro
• 2 tablespoons Neutral oil (for cooking tofu)

Directions

Step 1

Drain the tofu and press it for 15 minutes to remove excess moisture. Once pressed, slice the tofu into 1/4-inch thick slabs.

Step 2

In a small bowl, whisk together soy sauce, maple syrup, sesame oil, and minced garlic to create the tofu marinade. Place the tofu slices in a shallow dish and pour the marinade over them. Let them marinate for at least 20 minutes, flipping halfway through.

Step 3

Meanwhile, prepare the quick-pickled vegetables. In a medium bowl, combine rice vinegar, granulated sugar, and salt. Stir until the sugar dissolves. Add the julienned carrot and daikon radish, ensuring they are fully submerged in the pickling liquid. Let them sit for at least 15 minutes.

Step 4

Heat a large non-stick skillet over medium heat and add the neutral oil. Once hot, place the marinated tofu slices in the skillet. Cook for 3-4 minutes on each side until golden brown and slightly crispy. Remove from the skillet and set aside.

Step 5

Preheat the oven to 350°F (175°C) and warm the baguettes for 5-7 minutes. Slice them open lengthwise, being careful not to cut all the way through.

Step 6

Spread a generous layer of vegan mayonnaise inside each baguette. Layer in the cooked tofu, pickled vegetables (drain them first), cucumber slices, and jalapeño slices. Garnish with fresh cilantro sprigs.

Step 7

Serve the banh mi sandwiches immediately while the baguettes are warm and crispy. Enjoy!

Nutrition Facts

Serving size	(1782.5g)

Amount per serving	% Daily Value*
Calories	2455.2

Total Fat 78.3g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 11.9g
Cholesterol 13.5mg	0%
Sodium 6953.3mg	0%
Total Carbohydrate 352.0g	0%
Dietary Fiber 19.9g	0%
Total Sugars 72.5g
Protein 90.1g	0%

Vitamin D 0IU	0%
Calcium 829.9mg	0%
Iron 21.3mg	0%
Potassium 2236.2mg	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: 28.5%

Protein: 14.6%

Carbs: 56.9%