Vegan Banh Mi Sandwich
Experience the vibrant flavors of a Vegan Banh Mi Sandwich, a plant-based twist on the classic Vietnamese street food favorite. This recipe features crispy, golden-marinated tofu infused with the sweet and savory notes of soy sauce, sesame oil, and maple syrup. Paired with tangy, quick-pickled carrots and daikon radish, and layered alongside fresh cucumber, cilantro, and a hint of heat from optional jalapeños, this sandwich achieves a perfect harmony of textures and tastes. Nestled in a toasted vegan baguette and spread with creamy vegan mayonnaise, this satisfying sandwich is ideal for lunch or dinner and ready in under an hour. Boldly flavorful and 100% cruelty-free, this Vegan Banh Mi Sandwich is sure to delight both vegans and food enthusiasts alike!
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Recipe Information
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)
Instructions
Drain the tofu and press it between paper towels to remove excess moisture. Slice the tofu into 1/2-inch thick slabs.
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.
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.
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.
Slice the vegan baguettes in half lengthwise and lightly toast them if desired.
Spread about 1 tablespoon of vegan mayonnaise on each half of the baguette.
Layer the cooked tofu slices onto one half of each baguette, followed by pickled vegetables, cucumber slices, fresh cilantro, and jalapeños, if using.
Close the sandwiches with the top halves of the baguettes and press slightly. Cut each baguette into two sandwiches if necessary.
Serve the vegan Banh Mi sandwiches immediately and enjoy!
Nutrition Facts
Calories |
2371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 6871 mg | 299% | |
| Total Carbohydrate | 355.1 g | 129% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 56.6 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2906 mg | 224% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 2432 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.
