Tofu Banh Mi Recipe

Tofu Banh Mi

Banh mi sandwiches combine fresh flavors and classic ingredients from the culinary traditions of Vietnam and France. Always served on a crisp baguette, banh mi are often filled with sliced meat and pâté. But tofu banh mi is also a tour de force. Crisp, sweet-tart pickles and fragrant herbs bring even more planet-friendly plants to the party.

Serves: 4Prep: 2 hoursCook: 20 minutesTotal: 2 hours 20 minutesDifficulty: Easy

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Serves: 4

Ingredients

  • 1 cup water
  • 1⁄2 cup unseasoned rice wine vinegar
  • 2 tbsp. sugar
  • 1 tsp. salt
  • 1 carrot, peeled and cut into matchsticks (about 1 cups)
  • 1 medium daikon radish, peeled and cut into matchsticks (about 1 cups)
  • 2 jalapeños, deseeded and sliced thin
  • 1⁄2 cup vegan mayo
  • 2 tsp. sriracha, plus more for optional topping
  • 2 tsp. low-sodium soy sauce
  • 1 pound tofu, pressed
  • Salt and pepper
  • 2 tbsp. oil
  • 2 baguettes (10 in. each), split lengthwise and lightly toasted
  • Chopped, fresh cilantro leaves

Directions

  • In small saucepan over high heat, bring water, vinegar, sugar and salt to a boil, stirring until salt and sugar have dissolved.
  • In large heat-proof bowl, add carrot, radish and jalapeños, then pour hot pickling liquid overtop. Stir to combine. Cover and chill in refrigerator at least 2 hours and up to 3 days.
  • In small bowl, whisk together mayo, 2 teaspoons sriracha and soy sauce. Refrigerate until ready to use. (Can also be made up to 3 days in advance.)
  • Cut tofu crosswise (not lengthwise) into 8 even planks. Season both sides of each plank with salt and pepper.
  • In large nonstick skillet over medium heat, add oil. When oil is shimmering, add tofu and cook until light golden brown, about 4 minutes per side.
  • Spread sriracha mixture on toasted baguettes, then add pickled vegetables and tofu. Top with cilantro and extra sriracha, if desired. Cut sandwiches, then serve immediately. Refrigerate any leftovers.

Serves: 4

Ingredients

  • 1 cup water
  • 1⁄2 cup unseasoned rice wine vinegar
  • 2 tbsp. sugar
  • 1 tsp. salt
  • 1 carrot, peeled and cut into matchsticks (about 1 cups)
  • 1 medium daikon radish, peeled and cut into matchsticks (about 1 cups)
  • 2 jalapeños, deseeded and sliced thin
  • 1⁄2 cup vegan mayo
  • 2 tsp. sriracha, plus more for optional topping
  • 2 tsp. low-sodium soy sauce
  • 1 pound tofu, pressed
  • Salt and pepper
  • 2 tbsp. oil
  • 2 baguettes (10 in. each), split lengthwise and lightly toasted
  • Chopped, fresh cilantro leaves

Directions

  • In small saucepan over high heat, bring water, vinegar, sugar and salt to a boil, stirring until salt and sugar have dissolved.
  • In large heat-proof bowl, add carrot, radish and jalapeños, then pour hot pickling liquid overtop. Stir to combine. Cover and chill in refrigerator at least 2 hours and up to 3 days.
  • In small bowl, whisk together mayo, 2 teaspoons sriracha and soy sauce. Refrigerate until ready to use. (Can also be made up to 3 days in advance.)
  • Cut tofu crosswise (not lengthwise) into 8 even planks. Season both sides of each plank with salt and pepper.
  • In large nonstick skillet over medium heat, add oil. When oil is shimmering, add tofu and cook until light golden brown, about 4 minutes per side.
  • Spread sriracha mixture on toasted baguettes, then add pickled vegetables and tofu. Top with cilantro and extra sriracha, if desired. Cut sandwiches, then serve immediately. Refrigerate any leftovers.