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.
- â…“ cup rice vinegar, plus more as needed: Tangy pickling base. Sub: Apple cider vinegar or white vinegar.
- â…“ 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!)
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!)