Tofu Banh Mi Sandwich (Vegan)
Servings 3 6" baguettes
Ingredients
FOR THE SANDWICH
- 1 whole French baguette (or hoagie) sliced into 6" loaves
- 2 tbsp vegan mayonnaise
- 2 tbsp sriracha (optional or lessen depending on spice tolerance)
- 1 handful Romaine lettuce roughly chopped into bite sized pieces
- 1 medium cucumber thinly sliced
- 7 oz (½ block) sliced firm marinated tofu
- 1 handful cilantro (optional)
FOR THE PICKLED VEGGIES
- 1 medium carrot julienned or chopped into matchsticks
- 1 medium daikon raddish (or white raddish) julienned or chopped into match sticks
- 3 tbsp apple cider vinegar (or rice vinegar)
- 2 tbsp sweetener (I used agave)
- 1 clove garlic crushed & minced
- 2 stalks green onions sliced into small pieces
- 1 tbsp sesame oil (optional)
- pinch of salt & pepper
Instructions
MAKE AHEAD OF TIME (THE NIGHT OR AN HOUR BEFORE PREPARATION)
- FOR THE PICKLED VEGGIES: Place the matchsticks of carrots and raddishes in a mixing bowl or mason jar. Add the rest of the ingredients (vinegar, sweetener, garlic, green onions, sesame oil, and sprinkle with salt & pepper). Mix all ingredients together. Chill in the fridge until it is ready for use. FOR THE MARINATED TOFU: Press out the excess liquids of your tofu. Click here for my marinade (which I've used for this recipe). Slice tofu into squares and roughly, about, ½ inch thick. Marinate overnight or at least an hour beforehand. Store and chill in the container. What if I don't want to marinate my tofu or don't have time / ingredients for it? You can season your tofu with salt, pepper, garlic and onion powder with a splash of low sodium soy sauce (or tamari) on all sides before pan frying.
SANDWICH ASSEMBLY
- On a preheated cast iron or skillet, lightly coat a tablespoon of oil and spread evenly. Pat your tofu dry from the marinade and pan fry until each side is golden brown and edges are slightly crisp.
- Whisk together vegan mayonnaise and sriracha on a separate small bowl or saucer. Slice your 6" bread in half lengthwise to create a sandwich loaf. Lightly toast the baguette to a 375°F oven for 2-3 minutes (or until lightly golden) with the insides of the loaf facing directly to the broiler.
- Prepare the rest of the vegetable ingredients. Assemble each baguette starting with spreading the mayo-sriracha, cucumber, tofu, pickled veggies, lettuce, and cilantro.
- Sprinkle with a pinch of black pepper before serving. Enjoy.
Notes
If you are having problems with finding French baguette in your area, get creative with it. You can use hoagie rolls or a crusty sourdough bread to make a sandwich. I've also made bahn mi burgers in the past and it turned out just as delicious.
Not feeling bread? Turn it into a deconstructed veggie bowl using vermicelli noodles or whole grains (such as brown rice or quinoa).