vegan banh mi

Vegan Banh Mi Sandwich made with savory, caramelized cauliflower, sriracha mayo, and quick-pickled vegetables. Just 30 minutes to make this hearty sandwich!

Cauliflower Banh Mi

rice wine vinegar ((or sub apple cider vinegar))

water

tsp sea salt

Tbsp organic cane sugar ((or stevia to taste))

carrot

Tbsp chili garlic sauce

Tbsp coconut aminos ((or sub tamari and reduce quantity

maple syrup

Tbsp lime juice

Tbsp sesame

(heaped) cauliflower florets ((cut in bite-size pieces))

Vegan Mayo ((or store-bought))

Tbsp sriracha ((or other hot sauce of choice))

Fresh cilantro ((optional))

cucumber ((optional))

jalapeño pepper ((optional))

Preheat oven to 450 degrees F (232 C).

Prepare pickled vegetables first by adding vinegar, hot water, salt, and sugar (or stevia) to a glass jar and shaking or stirring vigorously to dissolve salt and sugar. Then add carrot and radish, stir to coat, and push down to submerge. Cover and place in the refrigerator to chill, where they will "quick pickle" until sandwich is ready. Leftovers will keep in the refrigerator up to 1 week (sometimes more).

To a medium mixing bowl, add chili garlic sauce, coconut aminos (or tamari), maple syrup, lime juice, and oil and stir to combine. Then add cauliflower florets and toss to combine.

Heat a large rimmed oven-safe skillet over medium-high heat. Once hot, use a slotted spoon to scoop the cauliflower into the pan, reserving most of the liquid in the bowl.

Sauté, stirring semi-frequently, until slightly browned on the exterior. Then add most of the reserved marinade (saving a little for serving) and toss to coat. Transfer pan to the oven and bake until crispy on the outside yet tender on the inside - about 15 minutes.

In the meantime, prepare aioli by adding vegan mayo to a small mixing bowl with maple syrup and sriracha. Stir to combine. Then sample and adjust flavor as needed, adding more sriracha for heat or maple syrup for sweetness. Set in the refrigerator until serving.

Slice the baguettes in half and toast in the oven (facedown directly on the oven rack) or on a hot grill pan until slightly browned. Then assemble: To the&nbsp;baguette, add aioli to both sides of the bread. Then to one side, add the cauliflower and brush on any leftover cauliflower marinade for more flavor. Last, add pickled vegetables, cilantro (optional), cucumber (optional), and jalapeño (optional).

Enjoy. Best when fresh, though can be made in the morning and enjoyed for lunch - just refrigerate to keep fresh. Store leftovers separately in the refrigerator (except any un-toasted bread) up to a few days. Not freezer friendly.

https://www.youtube.com/watch?v=-B2EqEU83jg

Vegan Banh Mi Sandwich made with savory, caramelized cauliflower, sriracha mayo, and quick-pickled vegetables. Just 30 minutes to make this hearty sandwich!

Full Recipe: https://minimalistbaker.com/cauliflower-banh-mi/

While the literal translation of bánh mì is “bread,” the term is commonly used to refer to a Vietnamese sandwich served on a baguette or similar French bread. It is believed that the bánh mì sandwich originated in the late 1950s in Saigon, Vietnam. There are now several different variations of banh mi, but common among them are pickled veggies, fresh herbs, cucumbers, and chilies. Our version is not authentic, but a plant-based take that incorporates similar fresh ingredients, pickled veggies, spicy condiments, and herbs on a crunchy baguette.
 
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Cauliflower Banh Mi | Minimalist Baker Recipes

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.

A culinary fusion of Italian and Vietnamese classics, this vegan Banh Mi Pizza is made with quick pickled cucumbers and carrots and seasoned tofu.

Vegan Banh Mi Pizza

veganaise

hoisin sauce

soy sauce

tsp agave nectar

carrot,

cucumber, (thinly sliced)

rice vinegar

sugar

tsp salt

tofu, (thinly sliced)

tbsp sesame oil

tbsp rice vinegar

salt

ginger

cilantro

Sriracha

Jalapeño peppers, (diced)

Prepare the tofu marinade in a large, shallow dish. Slice the tofu into 1/4" slices and place it in the marinade so that it is completely submerged. Marinate the tofu for at least 1 hour.

Combine the ingredients for the pickled vegetables, submerging the carrots and cucumbers completely. Cover and refrigerate for 30 minutes.

Preheat the oven to 425F. Lightly brush the pizza dough with olive oil and bake on pizza stone for 12-15 minutes until lightly golden.

While the pizza crust is baking, heat the oil in a skillet and panfry the marinated tofu until darkened and crispy, about 5 minutes per side.

Whisk together the ingredients for the Creamy Banh Mi Sauce. Set aside.&nbsp;

Remove the crust from the oven. Cover in an even layer of sauce. Add pickled vegetables, pan-fried tofu, and remaining toppings.

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

olive oil

matchstick carrots

cucumber (thinly sliced)

radishes (thinly sliced)

jalapeño (thinly sliced, optional)

white vinegar

garlic (minced)

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

What&#x27;s a Bahn Mi Bowl? A healthy vegan deconstructed Vietnamese sandwich! Loaded with greens, raw veggies, spicy tofu, brown rice, pickled veggies, and drizzled with a tangy Sriracha vegan mayo dressing.

Vegan Bahn Mi Bowl

kale (chopped)

Romaine lettuce (chopped)

carrot (shredded)

tri-colored grape tomatoes (cut in half)

jalapeno

cilantro (chopped)

limes (quartered)

microgreens

onions

cabbage

White vinegar (amount dependent on mason jar size)

Tablespoons sriracha (add a teaspoon at

rice wine vinegar

raw cashews (soaked beans

lemon juice

apple cider vinegar

brown rice

Press and cut the tofu into 1 to 1 12 inch cubes

Whisk together marinade

Pour over the tofu in a refrigerator-safe container.

Shake to combine.

Refrigerate overnight for the best results.

Spicy Tofu

If grilling, do not cut into cubes before grilling unless grilling the pieces in a grill basket. Otherwise cut into two equal pieces and marinate and cook the slabs whole.

Pre-heat grill to 350 or medium-low

You can place the marinated tofu directly on the grill or use a grill basket.

Grill for 7 minutes on each side

Let cool slightly, then cut into cubes

Grilling Tofu

Follow the exact directions for marinating.

Pre-heat oven to 350 degrees

Place tofu pieces on a baking sheet with parchment paper or silicone baking mats; I used my copper crisper pan.

Baking Tofu 

Place marinated cubes into the basket, not touching each other. Some people prefer dipping pieces of marinated tofu in corn starch; I don&#x27;t use the cornstarch method but feel free to do so if desired. 

Cook on 370 for 10 minutes

Open the basket and turn large tofu pieces over.

Bake for 10 more minutes

Air-Fried Tofu

Heat a non-stick skillet to medium.

Add marinated tofu, only adding a small amount of the marinade at a time.

As the tofu cooks, using a spatula, turn it over, adding the additional marinade. 

Cook until brown on all sides and the marinade has diminished

Cooking Tofu in a Skillet

Prepare 1 cup of brown rice following package instructions. 1 cup uncooked rice yields 2 cups cooked.

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Top 8 vegan banh mi recipes from across the web

The most viewed vegan banh mi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cauliflower Banh Mi

Tofu Banh Mi Vegan Sliders

Vegan Banh Mi Pizza

Tofu Banh Mi Sandwich

Tofu Banh Mi Sandwiches

Vegan Bahn Mi Bowl

Vegan Bánh Mì

Tofu Bánh Mì {Vegan Vietnamese Insp...

The most viewed vegan banh mi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine