Vegan Banh Mi: Your Ultimate Plant-Based Street Food Adventure
KEY INFO:
Prep time: 20-35 minutes
Cook time: 20-30 minutes
Total time: 40-65 minutes
Servings: 2-4 sandwiches
Difficulty: Easy to medium
Dietary tags: Vegan, Vegetarian, Gluten-optional
EQUIPMENT NEEDED:
- Large mixing bowls
- Baking sheet
- Tofu press (or heavy plate)
- Sharp knife
- Skillet (optional)
INGREDIENTS:
Tofu Marinade:
- 1 block extra-firm tofu
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 1 tbsp maple syrup
- 1 tsp garlic powder
- 1 tsp fresh ginger, grated
Pickled Veggies:
- 1 medium carrot, julienned
- 1 small cucumber, sliced
- ½ daikon radish, julienned
- ¼ cup rice vinegar
- 1 tbsp sugar
- ½ tsp salt
Sandwich Components:
- 2-4 Vietnamese baguettes
- Fresh cilantro
- Vegan mayo
- Jalapeños (optional)
METHOD:
- Press tofu for 15 minutes to remove excess moisture.
- Mix marinade ingredients in a bowl. Coat tofu slices thoroughly.
- Prepare quick pickle:
– Combine vinegar, sugar, and salt
– Pour over julienned vegetables
– Let sit for minimum 15 minutes - Bake marinated tofu:
– Preheat oven to 400°F
– Bake tofu 25-30 minutes
– Flip halfway for even cooking - Assemble sandwich:
– Slice baguette
– Spread vegan mayo
– Layer tofu and pickled veggies
– Garnish with cilantro and jalapeños
CRUCIAL TIPS:
- Marinate tofu at least 30 minutes for maximum flavor
- Don’t overfill sandwich to prevent messiness
- Use fresh baguettes for best texture
STORAGE:
- Refrigerate components separately
- Consume within 5 days
- Avoid reheating assembled sandwich
VARIATIONS:
- Swap tofu with tempeh or seitan
- Use avocado instead of vegan mayo
- Add extra vegetables for crunch
NUTRITION (per serving):
- Calories: 350-400
- Protein: 15-20g
- Carbs: 40-45g
- Fat: 12-15g
PRO TIPS:
- Quick pickle adds incredible tangy flavor
- Pressing tofu ensures crispy texture
- Experiment with different marinades
Remember: Banh mi is about bold, fresh flavors. Don’t be afraid to make it your own!