Vegan Traditional Vietnamese Banh Mi
Elevate your sandwich game with this mouthwatering Vegan Traditional Vietnamese Banh Mi recipe! Packed with vibrant flavors and textures, this plant-based take on the classic Vietnamese dish features marinated and pan-seared tofu as the hearty filling, paired with tart and crunchy quick-pickled carrots and daikon radish. The soft, crispy baguettes are slathered with creamy vegan mayonnaise and piled high with fresh cucumber, spicy jalapeño slices, and a fragrant burst of cilantro. Perfectly balanced with sweet, savory, and tangy notes, this recipe comes together in under an hour, making it an ideal option for a quick lunch or dinner. Whether you're craving Vietnamese-inspired vegan food or just love a delicious sandwich, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1 block (approximately 14 oz) Firm tofu
- 3 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 tablespoon Sesame oil
- 2 cloves Garlic, minced
- 1.5 cups Rice vinegar
- 3 tablespoons Granulated sugar
- 1 teaspoon Salt
- 1 large Carrot, julienned
- 1 medium Daikon radish, julienned
- 4 tablespoons Vegan mayonnaise
- 4 Baguettes (demi or 6-inch, vegan-friendly)
- 1 Cucumber, sliced thinly
- 1 Jalapeño, sliced thinly
- 1 bunch Fresh cilantro
- 2 tablespoons Neutral oil (for cooking tofu)
Instructions
Drain the tofu and press it for 15 minutes to remove excess moisture. Once pressed, slice the tofu into 1/4-inch thick slabs.
In a small bowl, whisk together soy sauce, maple syrup, sesame oil, and minced garlic to create the tofu marinade. Place the tofu slices in a shallow dish and pour the marinade over them. Let them marinate for at least 20 minutes, flipping halfway through.
Meanwhile, prepare the quick-pickled vegetables. In a medium bowl, combine rice vinegar, granulated sugar, and salt. Stir until the sugar dissolves. Add the julienned carrot and daikon radish, ensuring they are fully submerged in the pickling liquid. Let them sit for at least 15 minutes.
Heat a large non-stick skillet over medium heat and add the neutral oil. Once hot, place the marinated tofu slices in the skillet. Cook for 3-4 minutes on each side until golden brown and slightly crispy. Remove from the skillet and set aside.
Preheat the oven to 350°F (175°C) and warm the baguettes for 5-7 minutes. Slice them open lengthwise, being careful not to cut all the way through.
Spread a generous layer of vegan mayonnaise inside each baguette. Layer in the cooked tofu, pickled vegetables (drain them first), cucumber slices, and jalapeño slices. Garnish with fresh cilantro sprigs.
Serve the banh mi sandwiches immediately while the baguettes are warm and crispy. Enjoy!
Nutrition Facts
Calories |
2455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 6953 mg | 302% | |
| Total Carbohydrate | 352.0 g | 128% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 72.5 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 830 mg | 64% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2236 mg | 48% | |
*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.
