vegetarian banh mi

Make a restaurant-quality Vegan Banh Mi Sandwich at home! Easy, healthy, filling, and FULL of flavor. With pickled veggies, marinated tempeh, cilantro, and spicy vegan mayo on crusty baguette.

Vegan Banh Mi With Tempeh

carrot,

red onion, thinly sliced

jalapeno,

red radishes, thinly sliced, optional (or use daikon radish if you can find it)

pickling cucumber, thinly sliced (or regular slicing cucumber, peeled)

rice vinegar

tempeh

soy sauce

maple syrup

lime juice (or 1 Tbsp rice vinegar)

garlic,

ginger

red pepper flakes, optional

baguette

approx ¼ cup vegan mayonnaise, homemade

cilantro

Pickle

To make the pickled vegetables, place them in a bowl or jar and add rice vinegar. Toss several times to coat, and set aside.

Marinate

Slice the tempeh and place in a shallow dish. Whisk together the marinade ingredients (soy sauce, maple syrup, lime juice, garlic, ginger, and red pepper). Pour over the tempeh. Set aside for 15 minutes, stirring after a few minutes to make sure all pieces are covered and soaking up the flavors.

Cook

Preheat a large non-stick pan over medium heat. Add cooking oil to the pan if desired. Arrange the tempeh in the pan, reserving excess marinade and bits of garlic in the bowl. Cook tempeh for 3 to 4 minutes per side or until golden. Pour the reserved marinade into the pan. Cook for about 1 minute, carefully stirring so the garlic doesn&#39;t burn. Remove from heat.

Assemble

Stir together the vegan mayonnaise and sriracha, if using. Spread mayo on both pieces of bread. Add tempeh, pickled veggies, and cilantro. Serve with extra mayo and more pickled vegetables on the side.

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

Sriracha

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

Super rich and flavorful vegan banh mi made with carrot and daikon pickles, vegan sausage, sautéed mushrooms, vegan paté, cucumber, and plenty of fresh herbs!

How to Make The Best Vegan Bánh Mì

bánh mì bread

bánh mì sauce

carrot and daikon pickles

cucumber

oyster mushrooms* (see notes)

mortadella

fried tofu

tbsp vegan meat floss (optional)

fresh cilantro, Thai basil

Start by cutting the baguette. Use a dented knife or a pair of scissors to slice the bread in half lengthwise. Do not slice it in half completely, keep one side unsliced. This will make it easier to close the sandwich.

Add the condiments. Spread about 3 tablespoons of pâté on one side of the bread. Next, spread a tablespoon of mayo on top. Alternatively, you can simply stir together the pâté and the mayo in a small bowl before spreading it inside the sandwich.

Drizzle 3-4 tablespoons of the bánh mì sauce on the other open side of the bread. At this point, you can also drizzle it with a few teaspoons of Maggi seasoning.

Add the vegetables. Next, add a generous amount of carrot and daikon pickles, a few slices of cucumber, and the sautéed oyster mushrooms if using.

Add the protein. Fill the bread with vegan mortadella, fried tofu, and vegan meat floss if using.

Garnish. Finally, garnish with fresh cilantro, Thai basil leaves, and some chopped chili if you want more heat. Enjoy immediately!

I love vegan banh mi with cha lua, pate, mayo, some pickles, sliced cucumbers and chili. So yummy. This recipe is the bomb, Thomas.

This was sooo good! Not just for a vegan sando but it was one of the best sandwiches I have had. Thank you.

Dear Thomas, I found your blog thanks to the aubergine dip recipe (that is amazing and always gets SO many compliments at picnics) and have now discovered a whole world of Vietnamese vegan recipes. For me is getting two of my passions together (Vietnamese and vegan kitchen), the best of two worlds!!!! I can't wait to try this one! So grateful to have discovered your blog! Cảm ơn rất nhiều 🤗

This plant based Vietnamese-inspired tofu bánh mì features super flavorful, charred tofu and quick pickled carrots and cucumber. Top everything off with a smear of vegan mayo, and loads of cilantro for an easy, filling, flavorful sandwich.

Tofu Bánh Mì {Vegan Vietnamese Inspired Sandwich}

sugar

lime zest lime juice

water

garlic, grated or finely minced

tbsp agave nectar or maple syrup

tbsp toasted sesame oil

Worcestershire sauce

½ tsp smoked paprika

Spice

tofu,

carrots,

½ large English cucumber,

jalapeño, thinly sliced

mayo

baguette,

tbsp neutral oil, for cooking the tofu

Mix all the tofu marinade ingredients together in...

Mix all the tofu marinade ingredients together in a shallow sealable container or a shallow bowl that you can cover with plastic.

Drain and press the tofu with paper towels...

Drain and press the tofu with paper towels or a kitchen towel to remove excess liquid. Slice the tofu block into rectangles that are about 1/2 inch thick and 2 inches wide. Place the tofu in the container with the marinade. Shake the container or gently stir the tofu so all pieces are coated.

Place in the fridge to marinate for at...

Place in the fridge to marinate for at least 30 minutes- 1 hour, but preferably overnight. The tofu can marinate in the fridge for up to 5 days.

Mix together the pickling liquid ingredients in a...

Mix together the pickling liquid ingredients in a sealable jar until the sugar is dissolved.

Add the ribboned veggies, cover, and place in...

Add the ribboned veggies, cover, and place in the fridge to pickle for at least 30 minutes. They can be left in the fridge for up to 1 week.

Once the tofu has marinated, heat a nonstick...

Once the tofu has marinated, heat a nonstick skillet on medium heat with 2-3 tsp of neutral oil. Remove the tofu from the marinade, letting the excess drip off into the dish. Fry the tofu in the pan until golden brown and charred, about 3-4 minutes on each side. Set aside.

Slice the baguette into 6 inch long sections...

Slice the baguette into 6 inch long sections and slice in half lengthwise. Place in the toaster or toaster oven for 3 minutes or until warmed and just barely golden brown. The inside should still be soft, not crispy.

Layer on a tablespoon of vegan mayo on...

Layer on a tablespoon of vegan mayo on both sides of the baguette. Then stack the tofu on the bottom half, followed by the carrots, cucumber, cilantro, and jalapeños. Close up the sandwich and enjoy!

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Top 4 vegetarian banh mi recipes from across the web

The most viewed vegetarian 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

Vegan Banh Mi With Tempeh

Tofu Banh Mi Sandwiches

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