Vegan Banh Mi Recipe

Firm tofu: A plant-based protein that absorbs flavors well and provides a satisfying texture.

Baguette: A crispy French bread that serves as the base for the sandwich.

Carrots: Adds a sweet crunch to the sandwich.

Daikon radish: A mild-flavored radish that adds a refreshing crunch.

Cucumber: Provides a cool, crisp texture.

Cilantro: Adds a fresh, herbal note to the sandwich.

Soy sauce: A salty, umami-rich sauce used to marinate the tofu.

Rice vinegar: Adds a tangy flavor to the marinade.

Olive oil: Used for cooking the tofu.

Sriracha: An optional spicy sauce that adds heat and flavor.

To achieve the perfect texture for your tofu, make sure to press it well before slicing. This removes excess moisture, allowing the marinade to penetrate better and the tofu to crisp up nicely when cooked. Use a tofu press or place the tofu block between paper towels and weigh it down with a heavy object for at least 15 minutes.

• firm tofu - Substitute with tempeh: Tempeh has a firmer texture and a nutty flavor that works well in a banh mi sandwich.

• baguette - Substitute with ciabatta: Ciabatta has a similar crusty exterior and soft interior, making it a good alternative.

• julienned carrots - Substitute with julienned bell peppers: Bell peppers add a sweet and crunchy texture similar to carrots.

• julienned daikon radish - Substitute with julienned jicama: Jicama provides a similar crunch and mild flavor.

• sliced cucumber - Substitute with sliced zucchini: Zucchini has a similar texture and mild taste, making it a good replacement.

• chopped cilantro - Substitute with chopped parsley: Parsley offers a fresh, slightly peppery flavor that can mimic cilantro.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and tanginess.

• olive oil - Substitute with avocado oil: Avocado oil has a neutral flavor and high smoke point, making it a good alternative.

• sriracha - Substitute with chili garlic sauce: Chili garlic sauce provides a similar heat and garlic flavor.

• Allow the tofu to cool completely before storing. This helps maintain its texture and prevents condensation from making it soggy.
• Store the tofu and vegetables separately to keep everything fresh and crisp. Place the cooked tofu in an airtight container and refrigerate for up to 3 days.
• For the vegetables, use a separate airtight container or a resealable plastic bag. Add a paper towel to absorb excess moisture and keep them fresh for up to 3 days.
• If you have leftover baguettes, store them in a bread bag or wrap them in aluminum foil. Keep at room temperature for up to 2 days or freeze for longer storage.
• To freeze the tofu, lay the slices on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 2 months.
• When ready to use, thaw the tofu in the refrigerator overnight. Reheat in a frying pan over medium heat until warmed through.
• For the baguettes, wrap them tightly in aluminum foil and place in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature and toast before assembling the banh mi.
• Assemble the banh mi just before serving to ensure the baguette remains crispy and the vegetables stay fresh.

• Preheat your oven to 350°F (175°C). Wrap the baguette in aluminum foil to prevent it from drying out. Place it in the oven for about 10 minutes or until it's warmed through. This method keeps the bread crispy on the outside and soft on the inside.

• If you prefer a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the baguette directly on the rack. Heat for 5-7 minutes, checking frequently to avoid over-toasting.

• For the tofu and vegetables, you can use a skillet. Heat a small amount of olive oil over medium heat. Add the tofu slices and cook for 2-3 minutes on each side until warmed through. Add the julienned carrots and daikon radish for the last minute to give them a slight warmth without losing their crunch.

• If you have a microwave, place the tofu and vegetables on a microwave-safe plate. Cover with a damp paper towel to retain moisture and heat on medium power for 1-2 minutes. Be cautious not to overheat, as the tofu can become rubbery.

• For a more integrated approach, you can use a steamer. Place the tofu and vegetables in a steamer basket and steam for about 3-5 minutes. This method keeps the tofu tender and the vegetables crisp.

• If you have an air fryer, preheat it to 350°F (175°C). Place the baguette inside for 3-5 minutes. This method is quick and ensures the bread remains crispy.

• To reheat the entire banh mi sandwich, wrap it in aluminum foil and place it in a preheated oven at 350°F (175°C) for about 10-12 minutes. This method warms all components evenly without making the bread soggy.

• Knife: For slicing the tofu, carrots, daikon radish, and cucumber into thin pieces.

• Cutting board: Provides a stable surface for cutting and slicing the ingredients.

• Mixing bowl: Used to combine the soy sauce, rice vinegar, and olive oil for marinating the tofu.

• Frying pan: For cooking the marinated tofu slices until they are golden brown on both sides.

• Spatula: Helps to flip the tofu slices in the frying pan to ensure even cooking.

• Tongs: Useful for handling the tofu slices while cooking and assembling the sandwich.

• Toaster or oven: Optional, for toasting the baguettes lightly.

• Julienne peeler or mandoline: For creating thin, uniform julienne slices of carrots and daikon radish.

• Measuring spoons: To measure out the soy sauce, rice vinegar, olive oil, and sriracha accurately.

• Serving plate: To arrange and serve the assembled vegan banh mi sandwiches.

Prepare the marinade in advance: Mix the soy sauce, rice vinegar, and olive oil ahead of time and store in the fridge.

Use pre-julienned vegetables: Buy pre-julienned carrots and daikon radish to save chopping time.

Press tofu overnight: Press the tofu the night before to save time and ensure it's ready to marinate.

Toast baguettes together: Toast all baguettes at once in the oven instead of individually.

Batch cook tofu: Cook extra tofu slices and store them for quick assembly later.