tofu banh mi

Bite into this meaty and perfectly flavored Tofu Banh Mi with quick pickled carrots and cucumbers and topped with creamy Bánh Mî sauce.

Tofu Banh Mi

soy sauce

rice vinegar

maple syrup

tbsp sesame oil

ginger

tbsp cooking oil

mayonnaise

hoisin sauce

tsp Sriracha

carrot,

cucumber,

jalapeño,

sugar

tsp salt

baguette, (cut in half)

cilantro

Combine all the ingredients for the tofu marinade EXPECT the cooking oil in a large, shallow dish. Slice the tofu into (4) 1/4&quot; slices and place in the marinade so that tofu is completely submerged. Marinate for at least 1 hour.

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

In a small bowl, whisk together the ingredients for the Creamy Banh Mi Sauce. Refrigerate until ready to use. 

Once tofu is marinated, heat oil in a large skillet over medium heat. Once the oil is hot, add the tofu. Cook for about 5 minutes per side, until the tofu is dark and crispy.

Cut the baguette in half and then slice each baguette lengthwise to open. Generously spread the creamy Banh Mi sauce over both sides of each baguette. Add cooked tofu and a small handful of pickled carrots and cucumber. Top with fresh cilantro and jalapeño and serve immediately. 

https://www.youtube.com/watch?v=dQVeajXz6v0

Bite into this meaty and perfectly flavored Tofu Banh Mi with quick pickled carrots and cucumbers and topped with creamy Bánh Mî sauce.

Get the full recipe here: https://www.mydarlingvegan.com/tofu-banh-mi/

Vegan Banh Mi w/ Tofu

This yummy banh mi recipe is a vegetarian version of the popular Vietnamese sandwich. I stuff it with seared tofu, pickled carrots and daikon, cucumbers, jalapeños, and more!

Banh Mi Sandwich

(14-ounce) package extra firm tofu (see notes)

olive oil (for the pan)

baguette pieces (sliced in half)

mayo (or vegan mayo)

cilantro per sandwich

Sriracha

daikon

carrots

cucumber

jalapeño (thinly sliced)

white wine vinegar (more

rice vinegar (more as needed)

salt

olive oil

tamari

lime + a little zest

garlic (minced)

black pepper

Make ahead: Place the daikon, carrots, cucumbers, and jalapeños in a medium jar with the white wine vinegar, rice vinegar, sugar, and salt. If the liquids don’t cover the veggies, add about 2 tablespoons water and more vinegar if necessary. Let chill for at least an hour, or store in the fridge for up to a week.

Drain the tofu and slice it into 1/2-inch slices. Place it on a towel and gently pat dry to remove excess water.

In a small bowl, whisk together the olive oil, tamari, lime juice and zest, garlic, ginger, and pepper.

Place the tofu in a shallow pan and pour the marinade on top. Flip the tofu to fully coat it, adding more tamari if necessary. Let the tofu marinate for at least 15 minutes.

Heat a nonstick skillet to medium-high heat. Add a little oil to the pan and place the tofu pieces with enough space between each so that they’re not too crowded, working in batches if necessary. Without moving the tofu slices around too much, let them cook for a few minutes per side until they’re deeply golden brown and caramelized around the edges. Remove from heat and season to taste.

Assemble sandwiches with the baguette, mayo, tofu slices, pickled veggies, and cilantro, and serve with sriracha.

These tofu banh mi vegan sliders are packed with flavour and a fun twist on the classic banh mi sandwich. They’re great as finger food or appetizers for a party, or as a delicious dinner served with fries or a salad.

Tofu Banh Mi Vegan Sliders

(16 oz) extra-firm tofu (drained and pressed -  1.75)

soy sauce (-  0.20)

water (-  0.00)

maple syrup (-  0.67)

tomato paste (-  0.17)

brown sugar (-  0.09)

garlic (grated

ginger (grated

liquid smoke (-  0.02)

carrots (peeled and julienned –  0.22)

(4 oz) daikon radish (peeled

(240 ml) apple cider or rice vinegar (-  0.96)

sea salt (-  0.09)

white sugar (-  0.12)

aquafaba* (garbanzo cooking liquid -  0.00)

(120 ml) neutral-tasting oil (–  0.40)

sriracha

oil (for frying –  0.10)

vegan slider buns (-  1.45)

cucumber (sliced -  0.38)

green onions

green chili peppers

cilantro (-  0.10)

Slice the tofu into squares to fit the size of your slider buns. You might not be able to get perfect squares for each slider, but that’s ok, you can put a couple of leftover ends together into one slider.

Combine the soy sauce, 3 tablespoons water, maple syrup, tomato paste, brown sugar, garlic, ginger and liquid smoke in a ziplock bag. Taste the marinade and adjust the balance of salty and sweet if necessary. Add the tofu slices and massage it in a bit. Leave to marinate for at least 15 minutes, flipping the bag from time to time.

In a bowl combine the vinegar, ½ cup water, salt and sugar. Add the carrots and radish and leave to pickle for at least 15 minutes (the longer the better).

Put the aquafaba in a tall container and insert an immersion blender. With the blender running, slowly add the neutral oil to make a mayo. Mix in the sriracha and a pinch of salt. Refrigerate until ready to make the sliders.

Heat the 2 tablespoons of oil for frying in a pan over medium-high heat. Remove the tofu from the bag and fry for a couple of minutes on each side until golden and crispy. Remove to a paper towel-lined plate.

Toast the slider buns and slather some sriracha mayo on each side. Top with cucumber slices, fried tofu, pickled veggies, green onion slices, chili pepper slices and fresh cilantro.

https://content.jwplatform.com/videos/gv9TKCbW.mp4

Recipe video for tofu banh mi vegan sliders. A tasty vegan finger food idea.

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Tofu Banh Mi

Banh Mi Sandwich

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Top 3 tofu banh mi recipes from across the web

The most viewed tofu banh mi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tofu Banh Mi

Banh Mi Sandwich

Tofu Banh Mi Vegan Sliders

The most viewed tofu banh mi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine