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    Home » Recipes » Tofu

    Tofu Banh Mi

    Published: Jul 6, 2018 by Jess & Dan · Modified: Feb 25, 2020 · This post may contain affiliate links

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    Check out our tofu banh mi! If you punks haven't heard of (or tried) banh mi yet, you're missing out. It's a classic Vietnamese dish, generally consisting of a baguette (a.k.a. banh mi) filled with a mix of meats and vegetables - of course, there's no meat in sight with our tofu banh mi!

    Tofu Banh Mi

    In Vietnam, our tofu banh mi would probably be served as a breakfast or snack, as they consider the dish too dry to eat for lunch or dinner...but we think it works equally well with those meals, so cook it up whenever you want.

    Tofu Banh Mi
    Tofu banh mi

    Tofu Banh Mi

    The classic Vietnamese street food that is amazing when made with seared tofu. Topped with simple pickled carrots, fresh coriander, vegan mayo and crunchy lettuce for an authentic experience.
    5 from 1 vote
    Print Pin Rate
    Course: Lunch
    Cuisine: Vietnamese
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 2
    Calories: 543kcal
    Author: Jess & Dan

    Ingredients

    Metric - US Customary
    • 2 6" baguettes – fresh or par-baked
    • Vegan mayo
    • 300 g extra-firm tofu – pressed for at least an hour, and cut into 1cm thick slices
    • 2 tbsp maple syrup
    • 1 tbsp rice wine vinegar
    • 4 tbsp soy sauce – or tamari
    • 1-2 tbsp Sriracha - depends how spicy you like it, but you can always add more (+ extra to drizzle on if you want)
    • 2 cloves garlic - grated
    • 2 cm ginger - grated
    • 1 tsp coconut oil
    • ½ cucumber - julienned length ways with a mandoline or peeler, pat dry before use so you don't make everything else soggy
    • 1 carrot - julienned length ways with a mandoline or peeler
    • 4 baby gem lettuce leaves
    • Handful of fresh coriander - roughly chopped

    Instructions

    • Pre-heat your oven to whatever temperature is recommended with your par-baked baguettes, or if you're heating a fresh baguette, you probably want gas mark 4/180 c
      2 6" baguettes
    • In a bowl, mix together the maple syrup, rice wine vinegar, soy sauce, sriracha, garlic and ginger
      2 tbsp maple syrup, 1 tbsp rice wine vinegar, 4 tbsp soy sauce, 2 cloves garlic, 2 cm ginger, 1-2 tbsp Sriracha
    • Add your tofu to the marinade, making sure all pieces get covered, and leave to sit for 10-15 minutes (if you're patient enough...however, if you're trying to keep it quick you can definitely just crack on)
      300 g extra-firm tofu
    • We're assuming your bread is going to take ~10mins to heat through (the par-baked baguettes we usually get take 8-10mins), so get them in the oven now - just keep an eye on them as you don't want dry banh mi!
    • Get a frying pan on your hob over a medium-high heat and add a splash of oil
      1 tsp coconut oil
    • Once the pan is nice and hot, add your tofu and cook on the first side for a couple of minutes (keep the marinade!)
      300 g extra-firm tofu
    • Just before flipping, add some of the leftover marinade to the top of the tofu, so that when you flip it the side that's about to hit the pan is covered
    • Do this 2 more times (so each side of the tofu has been cooked twice, making sure to add more marinade before flipping each time) - turn the heat down a bit if necessary, a bit of char is cool but you don't want burnt tofu!
    • Cut open your baguettes and spread with vegan mayo, then layer up the lettuce, cucumber and carrot
      2 6" baguettes, Vegan mayo, ½ cucumber, 4 baby gem lettuce leaves, 1 carrot
    • Top with the tofu, a good handful of coriander and an extra drizzle of sriracha if you like it spicy. Best served with an ice-cold bottle of Saigon!
      Handful of fresh coriander

    Nutrition

    Calories: 543kcal | Carbohydrates: 87g | Protein: 27g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 3069mg | Potassium: 715mg | Fiber: 5g | Sugar: 18g | Vitamin A: 5160IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 7mg
    Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!
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    Hey there! Thanks for checking out Vegan Punks. We're Dan and Jess – a husband and wife team who love creating and sharing vegan recipes. We draw on our experiences of travelling the world and learning about different cuisines. That's why you'll find plant-based versions of traditional dishes from all around the globe on our blog. And, of course, all with a pinch of punk attitude.

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