Vegan Banh Mi Sandwich – DrNewMed Healthy Recipes for Healthy Eating

This Tofu Banh Mi Sandwich is a twist on the Vietnamese classic, stuffed with marinated tofu, herbs, and freshly picked veggies for a flavorful sandwich!

Ingredients

For the marinated tofu

8 oz (225g) firm tofu, sliced into strips or cubes
2 tablespoons soy sauce or tamari (for gluten-free option)
2 tablespoons rice vinegar
1 tablespoon maple syrup or agave nectar
1 clove garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon sesame oil

For the pickled vegetables

1 cup julienned or thinly sliced carrots
1 cup julienned or thinly sliced daikon radish (can substitute with regular radish)
1/4 cup rice vinegar
2 tablespoons sugar (or sweetener of your choice)
1/2 cup warm water
1/2 teaspoon salt

For the sandwich

Baguette or French bread, sliced into individual sandwich-sized pieces
Vegan mayonnaise
Fresh cilantro leaves
Sliced cucumber
Sliced jalapeño (optional, for some heat)

Instructions

Start by marinating the tofu. In a bowl, whisk together the soy sauce or tamari, rice vinegar, maple syrup or agave nectar, minced garlic, grated ginger, and sesame oil. Add the tofu slices or cubes to the marinade, making sure they are well coated. Let it marinate for at least 30 minutes, or longer if you have the time.
Prepare the pickled vegetables. In a separate bowl, combine the rice vinegar, sugar, warm water, and salt. Stir until the sugar and salt are dissolved. Add the julienned carrots and daikon radish to the mixture, making sure they are submerged. Let the vegetables pickle for at least 30 minutes, or ideally, overnight in the refrigerator.
Preheat the oven to 375°F (190°C). Place the marinated tofu on a baking sheet lined with parchment paper and bake for about 20-25 minutes until the tofu is golden and slightly crispy.
Slice the baguette or French bread into individual sandwich-sized pieces. Optionally, you can lightly toast the bread for added texture.
To assemble the sandwich, spread a layer of vegan mayonnaise on one side of the bread.
Add a few pieces of the baked marinated tofu on top of the mayo.
Top the tofu with a generous amount of pickled vegetables, fresh cilantro leaves, sliced cucumber, and sliced jalapeño if you like some spiciness.
Close the sandwich with the other half of the bread, and your Vegan Bánh Mi is ready to enjoy!