Introduction & Inspiration
This Vegan Banh Mi Sandwich recipe brings the vibrant flavors and satisfying textures of the classic Vietnamese sandwich to your kitchen, with a plant-based twist. I’ve always been captivated by Banh Mi – the crusty baguette, the flavorful protein, the pickled vegetables, the fresh herbs, and the creamy, spicy sauce create an explosion of taste and texture in every bite.
My inspiration for this vegan version came from a desire to recreate that authentic Banh Mi experience without using any animal products. I wanted a recipe that would be both easy to make and packed with flavor, using readily available ingredients.
I envisioned a sandwich filled with crispy, marinated tofu, tangy pickled carrots and cucumbers, fresh cilantro, and a creamy, spicy vegan mayo, all nestled inside a crusty baguette. It’s a dish that’s both satisfying and refreshing.
This recipe is the result of that vision, a simple yet flavorful Vegan Banh Mi Sandwich that’s sure to become a new favorite. It’s a regular in my lunch and dinner rotation.
Nostalgic Appeal (with a Vegan, Modern Twist)
Banh Mi, a Vietnamese street food staple, has gained international popularity for its unique combination of French and Southeast Asian flavors. It evokes feelings of delicious street food, flavorful meals, and culinary adventure.
This recipe takes that classic sandwich and adapts it for a vegan lifestyle. While traditional Banh Mi often features meat (such as pork or pâté), this version uses crispy, marinated tofu as the protein source, creating a dish that’s both satisfying and plant-based.
The combination of crusty bread, flavorful protein, pickled vegetables, fresh herbs, and a creamy, spicy sauce is a timeless one, offering a familiar yet exciting culinary experience.
This Vegan Banh Mi Sandwich provides a modern, healthy twist on a beloved street food classic. It’s a way to enjoy the authentic flavors of Banh Mi without any animal products.
Homemade Focus
This recipe emphasizes the joy of creating a flavorful and satisfying meal from scratch, even with the use of a few store-bought components. While we’re using a baguette (which you could certainly bake yourself!), the focus is on making the flavorful tofu marinade, the quick-pickled vegetables, and the spicy vegan mayo from scratch.
The process of marinating the tofu, pickling the vegetables, and assembling the sandwiches is a hands-on experience.
Making your own Banh Mi allows you to control the ingredients, ensuring freshness and tailoring the flavors to your preferences. You can adjust the spice level, the sweetness of the marinade, and the types of vegetables to your liking.
This recipe is a reminder that even seemingly complex dishes like Banh Mi can be made at home with a little effort, resulting in a far superior flavor compared to takeout.
Flavor Goal
The primary objective of this recipe is to create a Vegan Banh Mi Sandwich that’s a perfect balance of flavors and textures, with a crispy baguette, savory and slightly sweet marinated tofu, tangy pickled vegetables, fresh herbs, and a creamy, spicy mayo.
The baguette provides a crusty exterior and a soft interior, the perfect vessel for the flavorful fillings.
The tofu, marinated in a mixture of soy sauce, rice vinegar, maple syrup, and garlic, offers a savory, slightly sweet, and umami-rich flavor.
The pickled carrots and cucumbers add a tangy, refreshing crunch and a touch of sweetness.
The fresh cilantro contributes a bright, herbaceous note that complements the other flavors beautifully.
The vegan mayo, mixed with Sriracha (optional), provides a creamy and spicy element that ties all the flavors together.
Ultimately, I wanted a sandwich that was both satisfying and refreshing, a perfect combination of textures and tastes that would transport you to the streets of Vietnam with every bite.
Ingredient Insights
Let’s take a closer look at the ingredients that make this Vegan Banh Mi Sandwich so delicious:
- Baguette (Cut into 4 Sections): This provides the classic crusty bread base for the Banh Mi. Choose a good-quality baguette with a crisp crust and a soft, airy interior.
- Firm Tofu (Pressed and Sliced): This is the protein source in this vegan Banh Mi, providing a satisfyingly meaty texture. Pressing the tofu removes excess water, allowing it to absorb the marinade better and crisp up nicely when cooked. Firm or extra-firm tofu works best.
- Soy Sauce: This adds saltiness and umami to the tofu marinade. Use low-sodium soy sauce to control the saltiness of the dish. Tamari is a good gluten-free alternative.
- Rice Vinegar: This adds acidity and a subtle sweetness to both the tofu marinade and the quick-pickled vegetables.
- Maple Syrup: This adds sweetness to the tofu marinade, balancing the saltiness of the soy sauce and the tanginess of the rice vinegar. You can also use agave nectar or brown sugar.
- Garlic (Minced): Garlic adds a pungent, aromatic note to the tofu marinade.
- Cucumber (Thinly Sliced): Cucumber adds a cool, refreshing crunch to the sandwich.
- Carrot (Julienned): Carrot contributes a touch of sweetness and a vibrant orange color to the sandwich.
- Sugar: A small amount of sugar is used to balance the acidity of the rice vinegar in the quick-pickled vegetables.
- Fresh Cilantro: Cilantro adds a bright, herbaceous note that’s characteristic of Banh Mi. If you’re not a fan of cilantro, you can omit it or substitute it with fresh mint or Thai basil.
- Vegan Mayonnaise: This provides the creamy base for the spicy mayo. There are many excellent vegan mayo options available.
- Sriracha (Optional): This adds a spicy kick to the vegan mayo. Adjust the amount to your liking, or omit it altogether if you prefer a milder flavor.
Essential Equipment
You’ll need a few basic kitchen tools for this recipe:
- Baking Sheet or Large Pan: This is for cooking the marinated tofu.
- Medium Bowls (multiple): You’ll need bowls for marinating the tofu, pickling the vegetables, and mixing the spicy mayo.
- Cutting Board and Knife: These are for slicing the tofu and vegetables.
- Whisk: This is for mixing the marinade and the spicy mayo.
- Measuring Cups and Spoons: For accurate measurements.
List of Ingredients with Measurements
Here’s a precise list of the ingredients, along with their exact measurements:
- 1 baguette, cut into 4 sections
- 1 (14-ounce) block firm or extra-firm tofu, pressed and sliced into 1/4-inch thick slices
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup (or agave nectar or brown sugar)
- 1 clove garlic, minced
- 1/2 cucumber, thinly sliced
- 1 carrot, julienned (cut into thin matchsticks)
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 cup fresh cilantro leaves
- 1/4 cup vegan mayonnaise
- 1 tablespoon Sriracha (optional, or more to taste)
Step-by-Step Instructions
Let’s make these flavorful and satisfying Vegan Banh Mi Sandwiches!
Step 1: Marinate the Tofu
In a medium bowl, whisk together the soy sauce, 1 tablespoon of rice vinegar, maple syrup, and minced garlic.
Add the sliced tofu to the marinade, ensuring that all the slices are evenly coated.
Let the tofu marinate for at least 15 minutes, or up to a few hours in the refrigerator for a more intense flavor. The longer it marinates, the more flavorful it will be.
Step 2: Quick-Pickle the Vegetables
In a separate medium bowl, combine the 1/4 cup of rice vinegar and the sugar. Stir until the sugar is completely dissolved.
Add the thinly sliced cucumber and julienned carrot to the bowl.
Toss to coat the vegetables evenly with the vinegar mixture.
Let the vegetables pickle for at least 15 minutes, or up to a few hours in the refrigerator. This will give them a tangy, slightly sweet flavor and a crisp texture.
Step 3: Cook the Tofu
Heat a large pan or skillet (non-stick is recommended) over medium heat.
Add the marinated tofu slices to the pan in a single layer. You may need to cook the tofu in batches.
Cook the tofu for about 3-4 minutes per side, or until it’s golden brown and slightly crispy.
Remove the cooked tofu from the pan and set aside.
Step 4: Make the Spicy Mayo (Optional)
In a small bowl, mix together the vegan mayonnaise and Sriracha (if using) until well combined. Adjust the amount of Sriracha to your liking, depending on how spicy you want the mayo to be.
Step 5: Assemble the Sandwiches
Slice each section of the baguette in half horizontally, creating a top and bottom half.
Spread a generous layer of the spicy vegan mayo (or plain vegan mayo if you prefer) on the inside of both halves of each baguette section.
Layer the cooked tofu slices, pickled vegetables (drained), and fresh cilantro leaves inside the baguette.
Step 6: Serve
Serve the Vegan Banh Mi Sandwiches immediately.
Troubleshooting
Here are a couple of potential issues and their solutions:
Problem: Tofu is sticking to the pan.
Solution: Make sure your pan is hot enough before adding the tofu. Also, make sure you’ve pressed the tofu well to remove excess water. You can also use a non-stick pan or add a little bit of oil to the pan.
Problem: Pickled vegetables are too sour.
Solution: Add a bit more sugar to the pickling mixture, or rinse the vegetables briefly with water after pickling.
Problem: Tofu is bland.
Solution: Make sure to marinate.
Tips and Variations
Here are some extra tips and variations to customize your Vegan Banh Mi Sandwiches:
Tip: For a more intense flavor, marinate the tofu for a longer period (up to a few hours or even overnight).
Variation: Add other vegetables to the sandwich, such as sliced bell peppers, jalapeños, shredded lettuce, or sprouts.
Variation: Add some protein to the sandwich.
Tip: For a crispier tofu, you can pan-fry it or bake it in the oven instead of cooking it in a pan.
Variation: Use different types of bread, such as ciabatta rolls or hoagie rolls, instead of a baguette.
Variation: Add a drizzle of hoisin sauce or a sprinkle of sesame seeds to the sandwich.
Variation: Use different herbs.
Serving and Pairing Suggestions
These Vegan Banh Mi Sandwiches are a versatile and satisfying meal. Here are some serving ideas:
- As a Main Course: They’re perfect for a quick and easy lunch or dinner.
- For Picnics and Outings: They’re easy to transport and don’t require any utensils.
- For Parties and Gatherings: Cut the sandwiches into smaller pieces and serve them as appetizers.
Pairing Suggestions:
- Beverages: These sandwiches pair well with a variety of beverages, including iced tea, lemonade, beer (especially a light, crisp lager or a wheat beer), or a glass of white wine.
- Other Dishes: They complement other Vietnamese or Southeast Asian-inspired dishes, such as spring rolls, summer rolls, or a noodle salad. Serve with a side of sweet potato fries or a simple salad.
Nutritional Information
These Vegan Banh Mi Sandwiches are a relatively healthy and nutritious meal, providing a good source of plant-based protein, fiber, and vitamins. Here’s a general overview of their nutritional benefits:
- Good Source of Protein: The tofu is an excellent source of plant-based protein, which is essential for building and repairing tissues.
- Good Source of Fiber: The whole-grain baguette and vegetables provide dietary fiber, which promotes digestive health.
- Rich in Vitamins and Minerals: The various vegetables in the sandwich provide a range of vitamins and minerals, including vitamin C, vitamin A, potassium, and folate.
The exact nutritional information will vary depending on the specific ingredients used and the serving size. A rough estimate per sandwich (assuming the recipe makes 4 servings) is:
- Calories: 400-500
- Fat: 15-20g
- Protein: 15-20g
- Fiber: 5-8g
Vegan Banh Mi Sandwich
Description
This Vegan Banh Mi Sandwich recipe brings the vibrant flavors and satisfying textures of the classic Vietnamese sandwich to your kitchen, with a plant-based twist
Ingredients
- 1 baguette, cut into 4 sections
- 1 (14-ounce) block firm or extra-firm tofu, pressed and sliced into 1/4-inch thick slices
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup (or agave nectar or brown sugar)
- 1 clove garlic, minced
- 1/2 cucumber, thinly sliced
- 1 carrot, julienned (cut into thin matchsticks)
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 cup fresh cilantro leaves
- 1/4 cup vegan mayonnaise
- 1 tablespoon Sriracha (optional, or more to taste)
Instructions
Step 1: Marinate the Tofu
In a medium bowl, whisk together the soy sauce, 1 tablespoon of rice vinegar, maple syrup, and minced garlic.
Add the sliced tofu to the marinade, ensuring that all the slices are evenly coated.
Let the tofu marinate for at least 15 minutes, or up to a few hours in the refrigerator for a more intense flavor. The longer it marinates, the more flavorful it will be.
Step 2: Quick-Pickle the Vegetables
In a separate medium bowl, combine the 1/4 cup of rice vinegar and the sugar. Stir until the sugar is completely dissolved.
Add the thinly sliced cucumber and julienned carrot to the bowl.
Toss to coat the vegetables evenly with the vinegar mixture.
Let the vegetables pickle for at least 15 minutes, or up to a few hours in the refrigerator. This will give them a tangy, slightly sweet flavor and a crisp texture.
Step 3: Cook the Tofu
Heat a large pan or skillet (non-stick is recommended) over medium heat.
Add the marinated tofu slices to the pan in a single layer. You may need to cook the tofu in batches.
Cook the tofu for about 3-4 minutes per side, or until it’s golden brown and slightly crispy.
Remove the cooked tofu from the pan and set aside.
Step 4: Make the Spicy Mayo (Optional)
In a small bowl, mix together the vegan mayonnaise and Sriracha (if using) until well combined. Adjust the amount of Sriracha to your liking, depending on how spicy you want the mayo to be.
Step 5: Assemble the Sandwiches
Slice each section of the baguette in half horizontally, creating a top and bottom half.
Spread a generous layer of the spicy vegan mayo (or plain vegan mayo if you prefer) on the inside of both halves of each baguette section.
Layer the cooked tofu slices, pickled vegetables (drained), and fresh cilantro leaves inside the baguette.
Step 6: Serve
Serve the Vegan Banh Mi Sandwiches immediately.
Recipe Summary and Q&A
Recipe Summary:
We made delicious and flavorful Vegan Banh Mi Sandwiches by marinating and cooking tofu, quick-pickling carrots and cucumbers, making a spicy vegan mayo (optional), and assembling the sandwiches with the tofu, pickled vegetables, fresh cilantro, and mayo on a crusty baguette.
Q&A:
- Q: Can I make these sandwiches ahead of time?
- A: You can prepare the components (marinated tofu, pickled vegetables, spicy mayo) ahead of time and store them separately in the refrigerator. Assemble the sandwiches just before serving to prevent the bread from becoming soggy.
- Q: How long will leftovers last in the refrigerator?
- A: The assembled sandwiches are best enjoyed fresh, but leftovers will last for up to a day in the refrigerator. The bread may become slightly soggy.
- Q: Can I freeze these sandwiches?
- A: It’s not recommended to freeze the assembled sandwiches, as the texture of the bread and vegetables may change upon thawing. However, you can freeze the cooked tofu separately.
- Q: I don’t like cilantro. Can I omit it?
- A: Yes, you can omit the cilantro or substitute it with another fresh herb, such as mint or Thai basil.
- Q: Can I use a different type of bread?
- A: Yes, you can use any type of bread you prefer, but a crusty baguette is traditional for Banh Mi.