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Vegan Tofu Banh Mi Sandwich with pickled veggies and hoisin-mayo

Tofu Banh Mi Sandwich

Tofu Banh Mi with Vietnamese pickled veggies, cilantro, and a mayo-hoisin sauce – one of the most delicious sandwiches ever!
Author : Aline Cueni
5 from 1 vote

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Prep Time :30 minutes
Cook Time :10 minutes
Total Time :40 minutes
Servings : 4 small sandwiches
Calories : 357kcal

Ingredients
 

Marinated Tofu

  • 7 oz (200g) extra firm tofu
  • 2 tbsp soy sauce or tamari
  • 1 tbsp sesame oil
  • 1 tbsp maple syrup or any other liquid sweetener
  • ½ tbsp rice vinegar
  • 1 tsp sriracha or sambal oelek
  • 1 tsp ginger minced or grated
  • 1 clove garlic minced or grated

Pickled Veggies

  • 1 cup carrots julienne strips
  • ½ cup daikon radish, radish, or both mixed julienne strips
  • 1.5 tbsp rice vinegar
  • 1 tbsp sugar
  • ¼ tsp salt

Hoisin-Mayo

  • 3 tbsp vegan mayo
  • 1.5 tbsp hoisin sauce
  • 1.5 tsp sriracha use more or less to adapt your own spice level

Sandwich

  • 1 large baguette
  • 1 pkg. cilantro

Instructions
 

Marinated Tofu

  • Cover the tofu in a paper towel and press to remove excess water. Cut into thin slices (~0.5 inch/1cm).
  • Mix all the ingredients for the marinade, place the tofu slices in a large casserole, drizzle with the sauce and let it sit for at least 15 minutes - Flip the tofu a few times.
  • Heat a nonstick frying pan with oil and cook each side of the tofu for 5 minutes until brown and lightly crispy. I always add the remaining marinade to the pan for more flavorful tofu - be aware that it can get a little messy with all the sauce in the pan.

Pickled Veggies

  • Slice the carrot and radish into julienne strips. Place in a bowl, add the rice vinegar, sugar, salt and massage with your hands. Leave it to sit for at least 15 minutes. 

Prepare Sandwich

  • Cut the baguette in 4 pieces and slice each one open in the middle, but don't cut entirely through, so that one end still holds together. 
  • Mix all the ingredients for the Hoisin-Mayo and spread the bread with it. Add tofu, pickled veggies, and cilantro. 

Notes

  • The recipe is for four small or two large sandwiches.
  • All ingredients can be stored up to two days in the fridge.
  • Sandwiches can be prepared in advance and kept for max. one day in the fridge.

Nutrition

Calories: 357kcal | Carbohydrates: 46g | Protein: 10g | Fat: 13g | Saturated Fat: 1g | Sodium: 1324mg | Potassium: 310mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5365IU | Vitamin C: 7.6mg | Calcium: 84mg | Iron: 2.9mg