Vegetarian Banh Mi Sandwich

Transform your lunch routine with this bold and flavorful Vegetarian Banh Mi Sandwich, a vibrant take on the classic Vietnamese street food. This plant-based recipe features golden, pan-seared tofu marinated in a savory blend of soy sauce, brown sugar, and rice vinegar, perfectly complemented by crisp, tangy pickled daikon and carrots. Nestled inside a crusty baguette spread with zesty sriracha mayo, this sandwich overflows with fresh cucumber, cilantro, and optional jalapeño for a spicy kick. Perfect for a quick yet impressive meal, this vegetarian banh mi is a delicious fusion of textures and flavors that will delight your taste buds.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 14 oz firm tofu
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 tbsp vegetable oil
• 1 cup daikon radish, julienned
• 1 cup carrot, julienned
• 1 cup rice vinegar
• 1 cup water
• 1 tbsp sugar
• 1 tsp salt
• 1 large baguette
• 4 tbsp mayonnaise
• 1 tbsp sriracha
• 1 cucumber, thinly sliced
• 1 bunch fresh cilantro
• 1 jalapeño, thinly sliced (optional)
• 2 green onions, chopped

Directions

Step 1

Press the tofu to remove excess water by wrapping it in a clean kitchen towel and placing something heavy on top for at least 15 minutes.

Step 2

While the tofu is being pressed, prepare the pickled vegetables. In a bowl, combine 1 cup of rice vinegar, 1 cup of water, 1 tbsp of sugar, and 1 tsp of salt, stirring until dissolved. Add the julienned daikon and carrot, and let them pickle in the refrigerator for at least 15 minutes.

Step 3

Slice the pressed tofu into 1/2 inch thick slabs. In a shallow dish, mix 3 tbsp of soy sauce, 1 tbsp of brown sugar, and 1 tbsp of rice vinegar. Marinate the tofu slices in this mixture for about 10 minutes.

Step 4

In a skillet over medium heat, add 2 tbsp of vegetable oil. Once hot, add the marinated tofu slices and cook until golden brown on each side, approximately 3-4 minutes per side.

Step 5

For the spread, combine 4 tbsp of mayonnaise with 1 tbsp of sriracha in a small bowl.

Step 6

Slice the baguette into four equal pieces. Horizontally split each piece, leaving one side as a hinge. Lightly toast the baguette pieces if desired.

Step 7

Spread the sriracha mayo on both sides of each baguette piece.

Step 8

Assemble the sandwich: layer the cooked tofu, pickled vegetables, cucumber slices, fresh cilantro, and if using, thinly sliced jalapeño. Sprinkle chopped green onions on top.

Step 9

Close each sandwich gently and serve immediately.

Nutrition Facts

Serving size	(2150.6g)

Amount per serving	% Daily Value*
Calories	2223.2

Total Fat 98.5g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 16.9g
Cholesterol 60mg	0%
Sodium 6927.4mg	0%
Total Carbohydrate 266.6g	0%
Dietary Fiber 29.7g	0%
Total Sugars 66.7g
Protein 90.3g	0%

Vitamin D 0IU	0%
Calcium 1148.2mg	0%
Iron 26.0mg	0%
Potassium 3503.0mg	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: 38.3%

Protein: 15.6%

Carbs: 46.1%