It is no secret that I am a lover of sandwiches. They are the perfect vessel for any cultures favorite flavors; tofu banh mi’s, meatball subs, tortas, burgers, philly cheese steaks, the list goes on. While I love experimenting with my own flavor combos recreating vegetarian versions of the classics is just as fun!
This vegetarian take on the vietnamese classic is the perfect example. It has all the necessary sandwich components. A creamy dressing to keep the bread from being to dry, crunchy pickled vegetables to add some bite and a kick of acid, tofu for protein and subsistence, and of coarse a chewy baguette because what is a sandwich without bread!
Tofu Banh Mi
Ingredients:
Serves: 2
Pickled Vegetables
½ carrot sliced into matchsticks
½ cucumber sliced into matchsticks
2 radishes thinly sliced
¾ cup rice vinegar
¼ cup apple cider vinegar
1 tsp sugar
Tofu
¼ cup soy sauce
1 Tbsp rice vinagar
1 Tbsp maple syrup
½ tsp sriracha (or to taste)
The juice of ½ a lime
½ block (8oz) high protein tofu sliced into ¼-½ inch slices (like this or this)
To assemble:
1 baguette
3 Tbsp mayo
Cilantro and jalapenos to garnish
Ingredients:
Serves: 2
Pickled Vegetables
½ carrot sliced into matchsticks
½ cucumber sliced into matchsticks
2 radishes thinly sliced
¾ cup rice vinegar
¼ cup apple cider vinegar
1 tsp sugar
Tofu
¼ cup soy sauce
1 Tbsp rice vinagar
1 Tbsp maple syrup
½ tsp sriracha (or to taste)
The juice of ½ a lime
½ block (8oz) high protein tofu sliced into ¼-½ inch slices (like this or this)
To assemble:
1 baguette
3 Tbsp mayo
Cilantro and jalapenos to garnish
Instructions
Start by combining the rice vinegar, apple cider vinegar and sugar in a jar. Shake well to combine. Add in the sliced vegetables and shake to make sure all the vegetables are coated. Place in the refrigerator and let sit at least 20 minutes or overnight.
Next make the tofu marinade by mixing soy sauce, rice vinegar, maple syrup, sriracha, and lime juice in a shallow dish. Remove 1 tbsp of the marinade and set aside.
Add the tofu to the marinade and let sit for 15-20 minutes.
Make the aioli by combining the mayo with the reserved 1 tbsp marinade. Set aside.
Prepare the bread by preheating the oven to 350 degrees and slicing the baguette into two 6 inch portions. Slice the bread lengthwise 80% down so one end remains intact (like a hot dog bun).
Prepare the tofu by heating up a large skillet lightly coated in olive oil to medium-high heat. Let the tofu cook 4-5 minutes per side or slightly browned.
While the tofu is cooking warm the bread in by placing it directly in the oven for 3-5 minutes.
Assemble the Banh Mi by lathering the baguette in the aioli, then filling with tofu, pickled vegetables, cilantro, and jalapenos. Enjoy!
Tips:
This recipe will yield leftover pickled vegetables. Use them by making more tofu banh mi’s or adding them to a salad, rice bowl, or spring rolls.
You can use firm/extra firm tofu for this recipe but the tofu will need to be pressed and dried before marinating.
