Dairy-Free Traditional Vietnamese Banh Mi
Savor the bold and vibrant flavors of this Dairy-Free Traditional Vietnamese Banh Mi, a plant-based twist on the iconic sandwich. Featuring crispy dairy-free baguettes stuffed with golden, marinated tofu, tangy pickled carrots and daikon radish, and a medley of fresh cucumber, cilantro, and jalapeño, this recipe is a symphony of textures and flavors. The creamy dairy-free mayonnaise, with a splash of optional Sriracha, adds a touch of richness to perfectly balance the bright, zesty ingredients. Ready in just 45 minutes, this quick and versatile recipe is perfect for lunch, dinner, or a grab-and-go meal. Whether you're vegan, lactose-intolerant, or simply looking to explore the authentic taste of Vietnam, this dairy-free Banh Mi is a must-try delight!
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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
Serve immediately: Press the sandwich gently to compress the filling slightly and serve immediately. Enjoy your dairy-free traditional Vietnamese Banh Mi!
Nutrition Facts
Calories |
3334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.6 g | 182% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 7642 mg | 332% | |
| Total Carbohydrate | 398.2 g | 145% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 43.1 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2935 mg | 226% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 2448 mg | 52% | |
*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.
