Vegetarian Classic Banh Mi Sandwich
Elevate your sandwich game with this Vegetarian Classic Banh Mi recipe, a plant-based twist on the iconic Vietnamese street food. Featuring perfectly marinated firm tofu infused with soy sauce, sesame oil, and garlic, this sandwich bursts with savory umami flavors. Crisp pickled vegetables like carrot, daikon radish, and cucumber add a refreshing crunch, balanced by the zesty kick of jalapeño and aromatic fresh cilantro. A spicy mayo made with sriracha ties it all together on a perfectly toasted French baguette, making every bite irresistibly delicious. Quick to prepare and packed with vibrant textures and bold tastes, this vegetarian banh mi is perfect for lunch, dinner, or a hearty snack. Whether you're a seasoned banh mi enthusiast or trying it for the first time, this recipe delivers all the authentic flavors without any meat.
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Recipe Information
Ingredients
- 14 oz Firm tofu
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 cloves Garlic, minced
- 1 whole French baguette
- 2 tablespoons Mayonnaise
- 1 tablespoon Sriracha sauce
- 1 large Carrot, julienned
- 1 medium Cucumber, thinly sliced
- 0.5 cup Daikon radish, julienned
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 0.5 teaspoon Salt
- 0.25 cup Fresh cilantro
- 1 unit Jalapeño, thinly sliced
Instructions
Drain and press the tofu to remove excess moisture. Then slice it into 1/2-inch thick slices.
In a bowl, mix soy sauce, sesame oil, and minced garlic. Marinate tofu slices in this mixture for at least 15 minutes, or up to an hour for more flavor.
While the tofu is marinating, prepare the pickled vegetables. In a small saucepan, combine rice vinegar, sugar, and salt. Heat over medium heat until the sugar is dissolved. Remove from heat and let it cool slightly.
Place julienned carrots and daikon radish in a jar or bowl. Pour the cooled vinegar mixture over the vegetables and let them marinate for at least 15 minutes.
Preheat a skillet over medium heat. Add marinated tofu slices and cook for 3-4 minutes on each side until golden brown. Set aside.
In a small bowl, mix mayonnaise and sriracha sauce to make a spicy mayo spread.
Slice the baguette into four equal sections and cut each piece horizontally to open. Spread a layer of spicy mayo on each half.
Layer cooked tofu slices, pickled vegetables, cucumber slices, fresh cilantro, and jalapeño slices onto the bread.
Assemble the sandwiches by closing the baguettes. Serve immediately and enjoy!
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1114 mg | 48% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 11.1 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 728 mg | 56% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 590 mg | 13% | |
*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.
