Tofu Banh Mí

image courtesy of Cooking Light

Bánh mì or banh mi is the Vietnamese word for bread, but what you put in the middle is up to you! It typically includes something spicy, something pickled, and some kind of protein. I used tofu but you could also use tempeh. Portobello mushrooms would also work here and be pretty delicious in this (not to mention, mushrooms are power-packed with other nutrients!). Take a trip through Vietnam without leaving the comfort of your own home with this tasty Tofu Banh Mí sandwich!

Tofu Banh Mí Recipe

Serves: 2

Prep time: 30 minutes

Cooking time: 15 minutes

Tofu Banh Mí Ingredients

Marinated Tofu Ingredients

• 8 ounces organic tofu, firm or extra firm*

• 1/4 cup organic tamari or coconut aminos

• 1/4 cup rice vinegar

• 1 tsp pure maple syrup

• 1 tsp sesame seed oil

• 1 Tbsp minced ginger

• 2 Tbsp avocado oil or vegetable broth for sautéeing

Pickled Veggies Ingredients

• 1 cup sliced radish

• 1 medium carrot, sliced

• 1 jalapeño, chopped

• 1/2 cup rice vinegar

• 1 tsp pure maple syrup

• 1/4 tsp salt

• 1/4 cup chopped cilantro (optional)

• 1/2 tsp crushed red pepper flakes (optional)

Alternatively, you could use kimchi or kraut in place of the pickled vegetables.

Sandwich fixings

• 2 Whole-grain buns

• 4 Tbsp easy vegan mayo (I recommend adding 1–2 teaspoons of Sriracha to the mayo for this sandwich if you like a little spice!)

Directions for Tofu Banh Mí

1. Combine all the ingredients for the tofu marinade (tamari through ginger) in a large shallow dish. Slice the tofu into four 1/4" slices and place in the marinade so that tofu is completely submerged. Marinate for at least 1 hour.

2. Combine the ingredients for the pickled vegetables in a small bowl. Cover and refrigerate until ready to use. 

3. Make the Easy Vegan Mayo.  

4. Once tofu is marinated, heat vegetable broth in a large skillet over medium heat. Once the broth is hot, add the tofu. Cook for about 5–7 minutes per side, until the tofu is brown and crispy on each side.

5. Toast your baguette, if desired.

6. Spread one tablespoon of the vegan mayo over the side of each slice.

7. Add the cooked tofu and a handful of the pickled carrots and radish.

8. Top with additional fresh cilantro and serve immediately. 

*Press your tofu

If you want the tofu to be firm and crispy when you pan fry, air fry or bake it, then you’ll want to press the water out of it at least 30 minutes before you cook it. Wrap the tofu in a few paper towels or a clean tea towel, set it on a plate (that has rims so the water doesn't run onto your countertop), then set something heavy on top of it, like a cast iron pan or a few heavy books. Let it press for 30–60 minutes if possible.

Layer it up

• Add some greens by layering on arugula, organic kale, or organic spinach to each sandwich.

• Add other sliced vegetables you have on hand.

• Sprinkle calcium-rich sesame seeds on top of the tofu before you assemble the sandwich.

Nutrition Information

Per serving (2 servings): 242 calories, 14 grams carbohydrates, 4 grams fiber, 14 grams protein, 9 grams fat, 2361 milligrams sodium