Vegetarian Classic Pork Banh Mi

Savor the bold and vibrant flavors of a Vietnamese street food favorite with this Vegetarian Classic Pork Banh Mi. Perfectly marinated and oven-baked tofu takes center stage, delivering a satisfying, protein-packed alternative to traditional pork. Each bite is a harmonious symphony of crispy baguette, creamy sriracha mayo, tangy quick-pickled vegetables, and the refreshing crunch of cucumbers layered with fresh cilantro and optional jalapeño for an extra kick. This easy-to-follow recipe is a delicious fusion of textures and flavors, ideal for lunch, dinner, or a casual gathering. Ready in under an hour, this plant-based twist on the classic banh mi is bound to impress vegetarians and meat-lovers alike!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 14 oz firm tofu
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 large baguette
• 0.25 cup mayonnaise
• 1 tablespoon sriracha
• 1 medium carrot, julienned
• 1 small daikon radish, julienned
• 0.5 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 small cucumber, sliced into thin strips
• 0.5 cup fresh cilantro
• 1 optional jalapeño, thinly sliced

Directions

Step 1

Press the tofu to remove excess water by wrapping it in a clean towel and placing a weight on top for about 15 minutes.

Step 2

Meanwhile, in a medium bowl, mix the soy sauce, hoisin sauce, sesame oil, and minced garlic to create the marinade.

Step 3

Cut the tofu into slices about 1/2 inch thick and marinate in the soy sauce mixture for at least 15 minutes.

Step 4

Preheat the oven to 400°F (200°C) and place the marinated tofu on a baking sheet lined with parchment paper. Bake for 20 minutes, flipping halfway through until golden brown and slightly crispy.

Step 5

While the tofu bakes, combine rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt dissolve, then add the julienned carrot and daikon. Let it sit for 10 minutes to pickle.

Step 6

In a small bowl, mix the mayonnaise and sriracha to make a spicy mayo spread.

Step 7

Slice the baguette into four equal pieces and then horizontally in half. Toast lightly if desired.

Step 8

To assemble the Banh Mi, spread the spicy mayo on both sides of the baguette.

Step 9

Layer the baked tofu, pickled vegetables, cucumber slices, fresh cilantro, and jalapeño (if using) onto the baguette.

Step 10

Serve immediately, enjoying the perfect combination of crispy, tangy, and spicy flavors.

Nutrition Facts

Serving size	(1383.8g)

Amount per serving	% Daily Value*
Calories	2065.1

Total Fat 85.7g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 6.4g
Cholesterol 59.8mg	0%
Sodium 7253.6mg	0%
Total Carbohydrate 254.2g	0%
Dietary Fiber 18.5g	0%
Total Sugars 65.7g
Protein 85.6g	0%

Vitamin D 0IU	0%
Calcium 898.5mg	0%
Iron 21.2mg	0%
Potassium 2058.6mg	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: 36.2%

Protein: 16.1%

Carbs: 47.7%