Vegan Classic Pork Banh Mi
Reinvent the beloved classic Vietnamese sandwich with this irresistible Vegan Classic Pork Banh Mi recipe! Perfectly seasoned tofu takes center stage, marinated in a flavorful blend of soy sauce, brown sugar, sesame oil, and garlic powder to mimic the rich taste of pork, then pan-fried to golden perfection. It’s paired with vibrant pickled vegetables—julienned carrots, crisp cucumbers, and tangy radishes—marinated in rice vinegar for a delightful crunch. A crusty baguette is slathered in creamy vegan mayonnaise, topped with fresh cilantro and spicy jalapeño slices for an authentic finish. Ready in under an hour and ideal for lunch or dinner, this plant-based twist on the Vietnamese street-food classic is packed with bold flavors, textures, and a healthy dose of fresh ingredients. Perfect for vegans, vegetarians, and anyone looking to savor a meat-free take on the iconic banh mi!
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1 tsp garlic powder
- 0.5 tsp ground black pepper
- 2 medium baguette
- 0.25 cup vegan mayonnaise
- 0.5 cup fresh cilantro
- 1 medium cucumber
- 1 medium carrot
- 3 medium radishes
- 0.25 cup rice vinegar
- 1 tbsp sugar
- 1 tsp kosher salt
- 1 medium jalapeño
Instructions
Drain the tofu and press it to remove excess water. Slice the tofu into 1/4-inch thick pieces.
In a bowl, mix soy sauce, brown sugar, sesame oil, garlic powder, and ground black pepper. Add tofu slices and marinate for at least 20 minutes.
Preheat a non-stick pan over medium heat. Add marinated tofu slices and cook until golden brown on both sides, about 3-4 minutes per side.
While cooking the tofu, prepare the pickled vegetables. Peel and julienne the carrot. Thinly slice the radishes and cucumber.
In a small bowl, mix rice vinegar, sugar, and kosher salt until dissolved. Add carrot, cucumber, and radishes. Let them marinate for 15 minutes, stirring occasionally.
Slice the baguettes in half lengthwise and toast them lightly.
Thinly slice the jalapeño and roughly chop the fresh cilantro.
Spread vegan mayonnaise on one side of each baguette. Layer the baguette with the cooked tofu slices.
Top the tofu with pickled vegetables, jalapeño slices, and fresh cilantro.
Close the baguette and gently press it to combine all the ingredients. Cut the banh mi sandwiches in half and serve immediately.
Nutrition Facts
Calories |
2345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 5495 mg | 239% | |
| Total Carbohydrate | 321.6 g | 117% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 59.7 g | ||
| Protein | 120.7 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3060 mg | 235% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 2328 mg | 50% | |
*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.
