Vegetarian Banh Mi Sandwich
Savor the flavors of Vietnam with this irresistible Vegetarian Banh Mi Sandwich, a perfect fusion of bold, tangy, and fresh ingredients. Featuring crispy golden tofu marinated in a savory soy sauce blend, this plant-based twist on the classic banh mi is packed with texture and flavor. Quick-pickled daikon and carrots add a delightful crunch and tang, while the sriracha mayo spread delivers a creamy, spicy kick. Topped with refreshing cucumber slices, fragrant cilantro, and optional jalapeño for added heat, all nestled in a crusty baguette, this sandwich is a satisfying, colorful meal. Ready in just 35 minutes, it's an ideal choice for a flavorful vegetarian lunch or dinner that’s great for meal prep or picnics.
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Recipe Information
Ingredients
- 14 oz firm tofu
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 tbsp vegetable oil
- 1 cup daikon radish, julienned
- 1 cup carrot, julienned
- 1 cup rice vinegar
- 1 cup water
- 1 tbsp sugar
- 1 tsp salt
- 1 large baguette
- 4 tbsp mayonnaise
- 1 tbsp sriracha
- 1 cucumber, thinly sliced
- 1 bunch fresh cilantro
- 1 jalapeño, thinly sliced (optional)
- 2 green onions, chopped
Instructions
Press the tofu to remove excess water by wrapping it in a clean kitchen towel and placing something heavy on top for at least 15 minutes.
While the tofu is being pressed, prepare the pickled vegetables. In a bowl, combine 1 cup of rice vinegar, 1 cup of water, 1 tbsp of sugar, and 1 tsp of salt, stirring until dissolved. Add the julienned daikon and carrot, and let them pickle in the refrigerator for at least 15 minutes.
Slice the pressed tofu into 1/2 inch thick slabs. In a shallow dish, mix 3 tbsp of soy sauce, 1 tbsp of brown sugar, and 1 tbsp of rice vinegar. Marinate the tofu slices in this mixture for about 10 minutes.
In a skillet over medium heat, add 2 tbsp of vegetable oil. Once hot, add the marinated tofu slices and cook until golden brown on each side, approximately 3-4 minutes per side.
For the spread, combine 4 tbsp of mayonnaise with 1 tbsp of sriracha in a small bowl.
Slice the baguette into four equal pieces. Horizontally split each piece, leaving one side as a hinge. Lightly toast the baguette pieces if desired.
Spread the sriracha mayo on both sides of each baguette piece.
Assemble the sandwich: layer the cooked tofu, pickled vegetables, cucumber slices, fresh cilantro, and if using, thinly sliced jalapeño. Sprinkle chopped green onions on top.
Close each sandwich gently and serve immediately.
Nutrition Facts
Calories |
2223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 6927 mg | 301% | |
| Total Carbohydrate | 266.6 g | 97% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 66.7 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1148 mg | 88% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 3503 mg | 75% | |
*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.
