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.

This Tofu Banh Mi is a delicious vegan version of the classic sandwich. It&#039;s made with pan-fried and marinated tofu and pickled vegetables, then topped with vegan mayo, cilantro and sriracha for an easy, flavor-packed meal.

Tofu Banh Mi Sandwich

block extra firm tofu (pressed)

tbsp coconut aminos

cornstarch

matchstick carrots

cucumber (thinly sliced)

radishes (thinly sliced)

jalapeño (thinly sliced, optional)

white vinegar

coconut aminos

lime juice

tsp fresh ginger (grated)

tsp black pepper

french baguette

Pour

Begin by pickling the vegetables: add the carrots, cucumber, radishes, and jalapeño (optional) to a jar or bowl, then pour the vinegar overtop. Let them sit for at least 10 minutes, or up to 24 hours in the refrigerator.

Slice

If you haven&#039;t already, use a clean kitchen towel (or a tofu press) to press as much liquid out of the tofu as you can. Then, slice the tofu into larger bricks and place them in a plastic ziploc bag. Add 1 tbsp coconut aminos and 2 tbsp cornstarch to the bag, then seal it shut and shake it so that the tofu is coated.

Heat oil in a large, nonstick skillet over medium-high, then add the tofu to the skillet and fry on all sides until golden brown. This should take around 5 minutes total.

Whisk

While the tofu is frying, make the sauce: whisk all sauce ingredients together in a bowl then set aside.

Once the tofu is cooked, reduce the heat to low then pour in the sauce and stir until the tofu is coated; remove from the heat.

Assemble

Last, assemble the sandwich: slice the baguette, then add vegan mayo on one side of it. Then top it with the cooked tofu, pickled vegetables and any additional toppings you want (think: cilantro, sriracha, etc.) and enjoy!

Tangy, savory and crunchy, Tofu Bánh Mì is a Vietnamese sandwich with pan-fried or baked marinated tofu, tangy pickled vegetables, and creamy Quick Jalapeno Aioli shared on a crusty baguette with crunchy cucumber and herbs. Ideal for meal prep, the components can be made several days in advance, so lunch or dinner is at your fingertips! This recipe is vegetarian and vegan. *Traditionally Vietnamese baguette is recommended for bánh mì, however, they can be hard to find. For this recipe, I&#039;m using French baguette in place of Vietnamese baguette.

Tofu Banh Mi Sandwiches

Maple Syrup

Liquid Aminos (Tamari sauce

Tamari (or soy sauce)

Lime

Large Clove of Garlic (peeled sliced thin)

Inch Piece of Fresh Ginger (sliced thin)

(105 grams) Hot Water

Cane Sugar (or granulated sugar)

(135 grams) Rice Vinegar (plain)

Red Onion (sliced in thin half moons, about 1/2 an onion)

Carrot (medium,

Daikon Radish (small,

Jalapenos (small,

+ 2 tablespoons (205 grams) Mayonnaise

Large Cloves of Garlic (peeled and sliced thin)

8-10 Pickled Jalapeno Pepper Rings (adjust to taste)

Cilantro

Salt

1, 21 inch French Baguette

Cucumber (sliced thin and long with a veggie peeler)

herbs mint and cilantro

Press the tofu using a tofu press or tea towel and something heavy. For the tea towel method, place the tea towel under and on top of the tofu. Set it on a plate. Place something heavy on top, like a cutting board, or cast iron skillet. Move the tea towel a few times to a dryer area of the towel so it can absorb more water. Press to tofu for about 30 minutes, up to an hour if you have time. Pat dry any excess moisture.

Meanwhile, in a small bowl, add the Sriracha, maple syrup, Liquid Aminos, Tamari, sesame oil, lime juice, ginger and garlic. Whisk.

Place the tofu on a cutting board, picture style and slice in half crosswise. Slice each half into three 1/2 inch slabs. Place the slabs flat in a container. Pour half the marinade in the container, then pour the remaining marinade over the top of tofu. Marinate for at least 30 minutes, brushing more marinade on top of the tofu a few times. The longer the marinating time the more sauce the tofu will soak up. Marinate for up to 24 hours.

To Pan Fry: transfer the tofu leaving the marinade behind, to a preheated well seasoned cast iron skillet or nonstick skillet on medium heat (no need to add oil). Pan fry over medium heat for 4-5 minutes on each side, basting the tofu several times with excess marinade. Pan fry until slightly golden and a little bit of charring on each side. To Bake: preheat the oven to 400 Farheneight (205 C) and line a sheet pan with parchment paper. Transfer the tofu to the sheet pan leaving the marinade behind. Bake for about 20-25 minutes, basting the tofu several times with excess marinade. When done the tofu will be slightly golden with a little bit of charring on each side. Set the tofu aside, keeping it warm if desired.

For Tofu + Marinade

You&#039;ll need about 2 cups veggies total. Feel free to adjust the variety of veggies to preference. In a Mason jar or heat proof container, add the water and sugar and swirl until the sugar is dissolved. Add the rice vinegar to the water mixture and swirl again. Add the pickling veggies to the pickling brine and pack them down so that they&#039;re submerged. Allow the veggies to marinate for about 15 minutes or up to two days.

For the Pickled Veggies

In the work bowl of a food processor, add the mayonnaise, garlic, pickled jalapenos, cilantro, lime juice and sea salt. Process until smooth and creamy. Some chunks will remain. Taste for spicy adjustment adding more jalapenos if desired.

Make the Quick Jalapeno Aioli

Gather all your prepared ingredients. Slice the baguette lengthwise and place it in a preheated 350F oven and bake the baguette until the exterior is crispy, but the interior is still soft, about 5 minutes. Alternatively, if you prefer softer bread, wrap the baguette in foil and warm in a 350F oven for about 10-15 minutes. Slather both sides of the bread with the aioli, layer on the tofu, two pieces per sandwich, top with drained pickled veggies, sliced cucumber and herbs.

Assemble the Bánh Mì

Once assembled, enjoy bánh mì right away for best flavor and texture. Otherwise individual components can be stored in the fridge for up to two days (the aioli for up to a week).

For Storage

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