Banh Mi Chay (Vegan Vietnamese Sandwich)
This vegan banh mi features marinated baked tofu, pickled carrots and daikon, and fresh herbs, all nestled in a crusty baguette. It's a flavorful and satisfying sandwich with a wonderful contrast of textures.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 564 kcal
Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
tofu marinade
- 250 gextra-firm tofu, pressed and sliced into 1/4-inch (0.6 cm) thick strips
- 1 tbspsoy sauce
- 1 tbsprice vinegar
- 1 tbspmaple syrup
- 0.5 tspgarlic powder
- 0.25 tspblack pepper, freshly ground
pickled vegetables
- 1 pcscarrot, julienned
- 0.5 pcsdaikon radish, julienned
- 0.25 cuprice vinegar
- 0.25 cupwater
- 1 tbspsugar
- 0.5 tspsalt
sandwich assembly
- 2 tbspvegan mayonnaise
- 1 tspsriracha(optional)
- 2 pcsbaguette, small, or one large cut in half
- 0.5 pcscucumber, sliced into thin strips
- 0.25 cupcilantro, fresh leaves
- 0.5 pcsjalapeño, thinly sliced(optional)
Equipment
shallow dish · small bowls · baking sheet · parchment paper · whisk · cutting board · knife
The method
Step by step
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
About 5 min
- 2
In a shallow dish, whisk together the soy sauce, rice vinegar, maple syrup, garlic powder, and black pepper for the tofu marinade.
About 1 min
- 3
Add the pressed tofu strips to the marinade, ensuring all pieces are coated. Let it marinate for at least 15 minutes while you prepare other components.
About 15 min
Cook’s note: Marinating longer, up to 30 minutes, will infuse more flavor into the tofu.
- 4
While the tofu marinates, prepare the pickled vegetables. In a small bowl, combine the julienned carrot and daikon.
About 2 min
- 5
In a separate small bowl, whisk together the rice vinegar, water, sugar, and salt until the sugar and salt dissolve.
About 1 min
- 6
Pour the pickling liquid over the carrot and daikon. Set aside to pickle for at least 15 minutes.
About 15 min
Cook’s note: The longer the vegetables pickle, the softer and more tangy they become.
- 7
Arrange the marinated tofu strips in a single layer on the prepared baking sheet.
About 1 min
- 8
Bake the tofu for 20-25 minutes, flipping halfway through, until golden brown and slightly crispy.
About 25 min
- 9
While the tofu bakes, prepare the spicy mayonnaise by combining the vegan mayonnaise and sriracha in a small bowl. Mix well.
About 1 min
Cook’s note: Adjust the amount of sriracha to your preferred spice level.
- 10
Slice the baguettes lengthwise, but not all the way through, creating a pocket.
About 1 min
- 11
Spread a generous layer of the spicy mayonnaise on both cut sides of each baguette.
About 1 min
- 12
Once the tofu is cooked, remove it from the oven.
- 13
Drain the pickled carrot and daikon, discarding the pickling liquid.
About 1 min
- 14
Assemble the sandwiches by layering the baked tofu, pickled carrot and daikon, cucumber strips, fresh cilantro, and sliced jalapeño (if using) inside the baguettes.
About 2 min
Cook’s note: Don't overfill the baguettes, or they will be difficult to eat.
- 15
Serve immediately and enjoy your homemade Banh Mi Chay.
Per serving
Nutrition
- Calories
- 563.7kcal
- Protein
- 21.8g
- Carbs
- 79.5g
- Fat
- 18.9g
- Fibre
- 5.6g
- Sugar
- 21.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Banh mi is best eaten fresh. Individual components like pickled vegetables and baked tofu can be stored separately.
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