Name: Vegetarian Tofu Banh Mi Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 14 fl oz extra firm tofu; extra-virgin olive oil; 4 baguette pieces; mayo; cilantro; sriracha; 1 small daikon; 2 small carrots; 1⁄2 small cucumber; 1⁄2 jalapeño; 1⁄4 cup white wine vinegar; 1⁄4 cup rice vinegar; sugar; salt; 1 tbsp. olive oil; 2 tbsp. tamari; lime juice; 1 garlic clove; 1⁄2 tsp. ginger; freshly ground black pepper

How To Make Vegetarian Tofu Banh Mi

This tofu banh mi is a vegetarian version of a classic Vietnamese sandwich. It's filled with tofu and pickled vegetables.

Prep: 20 mins

Cook: 20 mins

Total: 40 mins

Serves:

Ingredients

14 fl oz extra firm tofu, (1 pkg)
extra-virgin olive oil, for the pan
4 baguette pieces, sliced in half
mayo, good quality, or vegan mayo
cilantro, a few sprigs per sandwich
sriracha

For Pickled Veggies:

1 small daikon, sliced into matchsticks
2 small carrots, sliced into matchsticks
1⁄2 small cucumber, seeded & sliced into matchsticks
1⁄2 jalapeño, thinly sliced
1⁄4 cup white wine vinegar, more as needed
1⁄4 cup rice vinegar, more as needed
sugar
salt

For Tofu Marinade:

1 tbsp. olive oil
2 tbsp. tamari
lime juice, (1⁄2 lime) + a little zest
1 garlic clove, minced
1⁄2 tsp. ginger, minced
freshly ground black pepper

Instructions

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 half-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.