Description

Ever wonder how to recreate the bold, vibrant flavors of a Vietnamese banh mi at home? What if you could whip up a Vegetarian Banh Mi Sandwich that earns a stellar 4.98 rating from 140 happy eaters, yet takes just 40 minutes? This recipe’s your ticket to a plant-based lunch or dinner that’s perfect for quick meals, picnics, or impressing friends

Ingredients

Scale

For the Sandwich

4 baguette pieces, sliced in half: Crusty, airy bread for that classic banh mi crunch. Sub: French bread, ciabatta, or gluten-free baguette.
1 (14-ounce) package extra-firm tofu: Protein-packed, meaty base. Sub: Tempeh, seitan, or portobello mushrooms for vegan alternatives.
Extra-virgin olive oil, for the pan: For searing tofu to golden perfection. Sub: Avocado oil or grapeseed oil.
Fresh cilantro: Bright, herbaceous finish. Sub: Thai basil or parsley.
Spicy mayo: Creamy, fiery spread. Quick recipe: Mix ¼ cup mayo (or vegan mayo) with 1-2 teaspoons sriracha. Sub: Plain mayo or vegan yogurt with chili sauce.

For the Pickled Veggies

1 small daikon radish, sliced into matchsticks: Crisp, mildly peppery crunch. Sub: Regular radishes or extra carrots.
2 small carrots, sliced into matchsticks: Sweet, crunchy balance. Sub: Shredded jicama or parsnips.
½ small cucumber, seeded and sliced into matchsticks: Cool, refreshing bite. Sub: Zucchini or skip if unavailable.
½ jalapeño pepper, thinly sliced: Subtle heat. Sub: Serrano for spicier or green bell pepper for mild.
⅓ cup rice vinegar, plus more as needed: Tangy pickling base. Sub: Apple cider vinegar or white vinegar.
⅓ cup water, plus more as needed: Dilutes pickling liquid. Sub: No sub needed.
Cane sugar: Balances acidity. Sub: Maple syrup or agave.
Sea salt: Enhances pickle flavor. Adjust to taste.

For the Tofu Marinade

1 tablespoon olive oil: Adds richness. Sub: Avocado oil.
2 tablespoons tamari: Savory, umami depth. Sub: Soy sauce or coconut aminos for gluten-free.
Juice of ½ lime: Bright, citrusy zing. Sub: Lemon juice or rice vinegar.
½ teaspoon lime zest: Amplifies citrus flavor. Sub: Skip if no fresh limes.
1 garlic clove, minced: Bold, savory kick. Sub: ¼ teaspoon garlic powder.
½ teaspoon minced fresh ginger: Warm, zesty spice. Sub: ¼ teaspoon ground ginger.
Freshly ground black pepper: Adds balance.

With about 15 ingredients, this sandwich is simple yet bold. Fresh veggies and quality tofu make it a Vietnamese-inspired star.

(Word count: ~400. Let’s cook!)

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Instructions

Step 1: Make the Pickled Veggies (5 Minutes + 1 Hour Chilling)

In a medium jar, combine 1 small daikon radish (matchsticks), 2 small carrots (matchsticks), ½ small cucumber (seeded, matchsticks), and ½ jalapeño (thinly sliced). Add ⅓ cup rice vinegar, ⅓ cup water, a pinch of cane sugar, and a pinch of sea salt. Tip: Ensure veggies are cut uniformly for even pickling.
If the liquid doesn’t cover the veggies, add more vinegar and water in equal parts until submerged. Shake gently and chill for at least 1 hour (or up to 1 week in the fridge). Tip: Make pickles a day ahead for max flavor.

Step 2: Marinate the Tofu (20 Minutes)

Drain 1 (14-ounce) package extra-firm tofu and slice into ½-inch thick slabs. Place on a clean towel and gently pat dry to remove excess water. Tip: Pressing tofu for 10 minutes under a heavy plate removes more water for better texture.
In a small bowl, whisk 1 tablespoon olive oil, 2 tablespoons tamari, juice of ½ lime, ½ teaspoon lime zest, 1 minced garlic clove, ½ teaspoon minced ginger, and several grinds of black pepper.
Place tofu in a shallow pan, pour marinade over, and flip to coat evenly. Add more tamari if needed to cover. Marinate for at least 15 minutes (or up to 1 hour for deeper flavor).

Step 3: Cook the Tofu (10 Minutes)

Heat a nonstick skillet over medium-high heat with a drizzle of olive oil. Place tofu slices in the pan, leaving space between them (work in batches if needed). Tip: Don’t overcrowd to ensure crispy edges.
Cook for 2-3 minutes per side until deeply golden brown and caramelized. Remove from heat and season with a pinch of sea salt if needed.

Step 4: Assemble the Sandwiches (5 Minutes)

Slice 4 baguette pieces in half horizontally. Spread a layer of spicy mayo (mix ¼ cup mayo with 1-2 teaspoons sriracha) on both cut sides of each piece.
Layer each baguette bottom with 2-3 tofu slices, a generous handful of pickled veggies (drained), and fresh cilantro leaves. Place baguette tops on and press gently.

(Word count: ~750. Time to serve!)