Vegetarian Banh Mi Sandwiches
Wow, it’s been crickets around here! I’ve been neglecting this space (and myself if I’m honest). I’m back and ready to be slightly more consistent with content. Today, I’m extremely excited to share this Banh Mi recipe!
I mean…I love tofu, pickled veggies, and lush bread. Banh Mi sandwiches are such a treat because they are super fresh and not the standard (at least in the middle of the country where I live).
So, what is a Banh Mi?
Banh Mi directly translates to bread. This Vietnamese sandwich is served on a French-inspired baguette and like most sandwiches, it’s a mix of meat and vegetables. What makes a Banh Mi different is the unique blend of pickled carrot and usually daikon, cilantro, a spicy element, proteins (usually pork or pate), and cucumber. Many variations exist and with me loving plants - I just had to make a vegetarian one.
How to Make This Vegetarian Banh Mi
The main difference between this Banh Mi and a standard Banh Mi is seasoned tofu replacing the meat. I know what you might be thinking, tofu does not taste like a fatty slab of pork. You’re right! I am not claiming this is an accurate substitute; however, you won’t be mad with the results.
First, I prepare the tofu and pickled veggies because it's the most time-consuming (see the recipe card below). After those items are ready, I toast the bread. Then, I slather on some spicy mayo and layer the tofu and pickled veggies. Lastly, I garnish the sandwich with a healthy dose of cilantro. You can also top the sandwiches with green onions.
Alright, before I get to the recipe card, I have two things to share! First, if you make this recipe, tag me on Instagram @lovelythymestudio because I would love to see your creations. Second, if you enjoy my content, consider supporting my work for just the cost of a cup of coffee (truly, no pressure though). This helps me keep up with the demands as well as keeps this an ad-free space.
Vegetarian Banh Mi Sandwiches
| makes 2-4 servings |
| total time: 1 hour, 20 minutes |
| print the recipe |
Ingredients:
for the pickled veggies
2-3 small carrots
2 mini cucumbers
1-2 jalapeños
1/4 cup rice wine vinegar
1/4 cup white wine vinegar
Pinch of sugar and salt
Water
for the tofu
1 block extra firm tofu
2 tbsp soy sauce
1 tbsp lime juice
1/2 tsp garlic powder
1/4 tsp 5 spice powder
everything else
2 baguettes (either Vietnamese or French)
Cilantro to taste
Spicy/sriracha mayo to taste
Method:
Start by slicing the carrots, jalapeños, and cucumbers. Place the veggies in a jar and add the remaining pickling ingredients. Fill water to completely cover the veggies. Cover the jar and put it in the fridge for at least an hour.
Next, drain the tofu and press with a towel to remove excess liquid. Slice the tofu into small to medium-sized rectangles. In a small bowl: combine the soy sauce, lime juice, garlic powder, and 5 spice powder.
Place a non-stick pan over medium heat. Add a teaspoon of olive or canola oil for crispier tofu. Evenly spread the tofu onto the pan and pour the marinade over the top. Cook on each side for about 5-10 minutes or until the tofu is golden brown. Set aside.
Now, you can assemble the sandwiches. The bread can be toasted or not. Assemble the sandwiches with spicy mayo, pickled veggies, tofu, and cilantro.
Happy sandwich making! I would love to hear your thoughts on Banh Mi sandwiches in the comments.
~Kaley
