Tofu Banh Mi

Photography By: Christine Hotz

Our Tofu Banh Mi offers a tantalizing fusion of flavours that pays homage to the iconic Vietnamese sandwich while putting a deliciously plant-powered spin on it. This recipe is a celebration of vibrant ingredients, bringing together the versatility of tofu and an array of fresh, crunchy vegetables for a truly satisfying experience.

Our star ingredient, tofu, takes centre stage, marinated to perfection in a blend of soy sauce, garlic, and a touch of sesame oil. The result is a savoury, protein-packed filling that’s both hearty and flavourful. Crispy on the outside and tender on the inside, the tofu becomes the perfect canvas for the bold tastes that follow.

Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Serves: 12

Ingredients

  • 3 cups (720 ml) Carrots, julienne
  • 3 cups (720 ml) Cucumber, julienne
  • 3/4 cup (180 ml) Mirin
  • 3/4 cup (180 ml) Rice vinegar
  • 72 oz (2.1 kg) Tofu, firm, drained, cut into 3 square sections, then quartered
  • 12 cloves Garlic, minced
  • 3/4 cup (180 ml) Sesame oil
  • 1 1/2 cups (375 ml) Tamari
  • 3 tsp (15 ml) Chili sauce, like sriracha
  • 6 each Jalapeños, fresh, sliced
  • 1/4 cup (60 ml) Cilantro, fresh, chopped
  • 6 stalks Green onions, fresh, sliced
  • 1/4 cup + 2 tbsp (60 ml) Lime juice, fresh
  • 1 1/2 cups (375 ml) Egg-free mayonnaise
  • 12 each Soft hoagie rolls, sliced in half

Preparation

  1. In a large bowl, add carrots, cucumber, mirin, and vinegar. Allow to marinate in the fridge for 30 minutes.
  2. In a medium bowl, whisk together garlic, sesame oil, tamari, and chili sauce. Marinate tofu in sauce for 30 minutes.
  3. Over low heat, in a non-stick pan or on the grill, cook tofu without oil for 10 minutes, flipping once, until each side is browned. Reserve marinade.
  4. In a small bowl, whisk together lime juice and vegan mayonnaise.
  5. To assemble the sandwich: spread 1 tbsp of lime mayonnaise on a bun, then top with the marinated vegetables and tofu with remaining sauce. Garnish with jalapeños, cilantro, and green onions.

Looking for other delicious plant-based recipes? You’ll love our Smoked Carrot Lox with Cashew Cream Cheese and our Summer Chickpea Salad!