Vegan Bánh Mì

overhead view of two vegan banh mi sandwiches on a white plate.

5 stars (3 ratings)

This Vegan Bánh Mì is bursting with spicy and tangy flavors! It’s inspired by the popular Vietnamese sandwich, but uses baked sriracha tofu and dairy-free sauce to keep it 100% vegan.

Prep Time30

Cook Time25

Total Time55

Course: Main Course, Sandwich

Cuisine: Vietnamese

Servings: sandwiches

Calories: 508kcal

Author: Nora Taylor

Ingredients

Pickled Vegetables

2 small carrots peeled and cut into matchsticks (about 1 cup)
1 small daikon radish peeled and cut into matchsticks (about 1 cup)
1/2 cup rice vinegar
1/2 cup water
1/4 cup granulated sugar
1/2 teaspoon salt

Sriracha Tofu

14.5 ounce block extra-firm tofu
4 tablespoons low-sodium soy sauce
3 tablespoons sriracha hot sauce
2 tablespoons vegetable oil

Creamy Bánh Mì Sauce

1/2 cup vegan mayo
1 tablespoon hoisin sauce
2 teaspoons low-sodium soy sauce
2 teaspoons granulated sugar
2 teaspoons sriracha hot sauce

The Rest

17-20 inch baguette or 3 smaller baguettes
few sprigs fresh cilantro
1/2 medium jalapeño pepper sliced, optional

US Customary - Metric

Instructions

Prepare the Pickled Vegetables

In a small saucepan, bring the vinegar and water to a boil. Remove from heat and stir in the sugar and salt until dissolved.
Add the carrots and daikon to a mason jar or other container. Pour the brine over the vegetables and let cool to room temperature. Cover with a lid and keep in the refrigerator until ready to use, or up to 2 weeks. If you can make the veggies a few hours ahead of time, they will be more flavorful.

Make the Sriracha Tofu

Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
Remove the tofu from the packaging and press dry with a clean tea towel. If you have extra-firm tofu, there is no need to press it.
Rip the tofu into 1-inch chunks and place in a large bowl. Add the soy sauce, sriracha and oil and stir to coat the tofu in the sauce.
Place the tofu in a single layer on the prepared baking sheet. Bake for 10 minutes, then flip the tofu pieces and bake for 10-15 more minutes, until they are a bit crispy on the outside. Remove from the oven and set aside.

For the Rest

Make the Creamy Bánh Mì Sauce - In a small bowl, whisk all sauce ingredients together and set aside.
To Assemble the Sandwiches - Slice open the baguette and scoop out some of the soft bread inside, if desired, to make more room for the fillings. Spread the sauce on both sides of the bread, then stuff with some tofu, drained pickled vegetables, cilantro (chopped, stems removed or the whole sprig) and optional sliced jalapeño peppers. Slice to make 3 sandwiches. Enjoy!

Notes

May use cucumber instead of daikon, or in addition.
Gluten-free? Substitute tamari for the soy sauce and use gluten-free bread.

Nutrition