Publised on 14/02/2024. Last Updated on 24/08/2024 by Richard
My vegan banh mi sandwich recipe with delicious 5-spice tofu, pickled carrots & gochujang mayo, all inside a crispy baguette!
Alright, gather round, sandwich lovers - it's time for a vegan banh mi (or four!). We're diving into the world of banh mi – a delightful Vietnamese sandwich that's as crunchy and satisfying as it is delicious! And guess what? We're making it vegan-style with a tofu twist! We've done a banh mi burger, now it's time for the classic sandwich!
Think crispy baked baguettes stuffed with gochujang mayo (or use my kewpie mayo if you don't love spice) 5 spice tofu, fresh herbs and veggies and pickled cucumbers (kinda like a bun chay noodle salad without the noodles)! Honestly, putting my feelings out there, this vegan banh mi recipe is definitely in my top 3 sandwiches of all time. Maybe number 1 position. I'll keep you updated.
Jump to:
🥖 Vegan Banh Mi Ingredients
Let's take a stroll through our Vegan Banh Mi ingredient aisle, shall we?
- Tofu Marinade:
- Firm Tofu: Pressed and sliced into thin strips, ready to soak up all the flavour!
- Soy Sauce: For that savoury kick.
- Rice Vinegar: Adding a zing.
- Chinese 5 Spice Powder: A symphony of flavours in a single teaspoon!
- Sesame Oil: It's giving nutty richness hun.
- Brown Sugar: A sweet touch to balance out the savoury goodness.
- Pickled Carrots:
- Carrots: Julienned and ready to pickle their way into your heart.
- Rice Vinegar: For that tangy punch that'll make your mouth water.
- Sugar: Sweetening the deal.
- Salt: Because every pickle needs a pinch of salt to shine.
- Assembly:
- Crusty Baguettes: The vessel for our Banh Mi masterpiece. You can also use banh mi specific sandwich rolls.
- Gochujang Mayo: Spicy, creamy goodness that'll take your sandwich to new heights.
- Fresh Coriander and Mint Leaves: Because life's too short for bland sandwiches.
- Red Chilis: Thinly sliced for those brave enough to handle the heat.
- Cucumber: Sliced thinly for that extra crunch.
❓What's a Banh Mi?
Before we dive into our vegan Banh Mi recipe, let's explore the essence of this iconic Vietnamese sandwich.
Banh Mi, (or Bánh Mì) pronounced "bahn mee," is a delightful fusion of French and Vietnamese culinary traditions. It features a crispy baguette, tender proteins (in this case tofu), tangy pickled vegetables, fresh herbs, spicy chilis, and creamy sauces, all harmonizing in one flavourful bite.
While traditionally filled with meats like pork or chicken, my vegan version showcases the versatility of this gorgina sammy. Whether you're a Banh Mi novice or a seasoned enthusiast, get ready to savour the magic of this sandwich!
🔀 Ingredient Substitutions
- Don't have firm tofu? No worries! You can use tempeh or even seitan chicken for a protein-packed alternative.
- No Chinese 5 Spice Powder? Get creative with a blend of cinnamon, cloves, and star anise for a similar flavour profile.
- Ran out of rice vinegar? Swap it for apple cider vinegar or even white wine vinegar for a tangy twist.
- Can't handle the heat of red chilis? Opt for a milder pepper or skip it altogether if you're feeling a bit wimpy wimpy wah wah.
🫙 How to Make Vegan Banh Mi
Hey guess what I've broken down this gorgeous vegan banh mi recipe down into four steps for you! You're welcome! The full recipe is at the bottom of this page so scroll on down if you're busy or too good for this nonsense.
Marinate the Tofu: Mix up your marinade, toss in your tofu slices, and let the flavours mingle for a minimum of 30 minutes. Patience, dear friends, will be rewarded!
Pickled Carrots: While your tofu is soaking up all that goodness, whip up your pickled carrots and let them bathe in their vinegary bath for a glorious 15-20 minutes.
Cook the Tofu: Heat up your frying pan, give your tofu strips a sizzle until they're golden brown and crispy on the edges. Now start loading up that banh mi!
Assemble the Banh Mi: It's showtime! Slice your baguettes, slather on that gochujang mayo, pile on your tofu, carrots, and a riot of fresh herbs and veggies. Close it up, give it a gentle squish, and voila! Your Vegan Banh Mi masterpiece is ready to devour.
🤷♀️ Some FAQs
A: Absolutely! Prep your tofu and carrots ahead of time for a quick and easy assembly when hunger strikes. Just store in an airtight container in the fridge until you're ready.
A: That depends on your tolerance for heat! Adjust the amount of red chilis and gochujang mayo to suit your spice preference.
A: Sure thing! Opt for gluten-free baguettes or swap them out for lettuce wraps for a gluten-free alternative. Be sure to also use tamari in place of soy sauce.
And that's it! The perfect vegan banh mi recipe! If you're a true sandwich fan, you're in a very safe space. Why not try my Vegan Chicken Katsu Sandwich or my Vegan Meatball Sub!
Vegan Banh Mi (Bánh Mì)
Equipment
- 2 Medium bowls
- 1 Large Frying Pan
Ingredients
For the Tofu
- 2 tablespoon soy sauce or tamari
- 1 tablespoon rice vinegar or any white vinegar
- ½ teaspoon Chinese 5 spice powder
- 1 tablespoon sesame oil
- ½ tablespoon light brown sugar
- 300 g firm tofu pressed and sliced into thin strips
For the Pickled Carrots
- 150 g carrots julienned
- 60 ml rice vinegar
- 2 tablespoon sugar
- ½ teaspoon salt
To Assemble
- 2 crusty baguettes
- 6 tablespoon vegan gochujang mayo or vegan mayonnaise, or vegan mushroom pate
- Small bunch fresh coriander leaves
- Small bunch fresh mint leaves
- 2 red chilis thinly sliced
- ½ cucumber sliced
Instructions
To Marinate the Tofu
- In a medium bowl, combine soy sauce, rice vinegar, Chinese 5 spice powder, sesame oil, and light brown sugar. Add the pressed and sliced tofu, ensuring each strip is well-coated. Allow it to marinate for at least 30 minutes.2 tablespoon soy sauce, 1 tablespoon rice vinegar, ½ teaspoon Chinese 5 spice powder, 1 tablespoon sesame oil, ½ tablespoon light brown sugar, 300 g firm tofu
To Make the Pickled Carrots
- In a separate medium bowl, mix julienned carrots with rice vinegar, sugar, and salt. Toss to coat and let it pickle for at least 15-20 minutes.150 g carrots, 60 ml rice vinegar, 2 tablespoon sugar, ½ teaspoon salt
To Cook the Tofu
- Heat a large dry frying pan over medium heat. Cook the marinated tofu strips for 3-4 minutes on each side until golden brown and slightly crispy.
To Assemble the Banh Mi:
- Slice the baguettes open. Spread a generous amount of gochujang mayo on each side.2 crusty baguettes, 6 tablespoon vegan gochujang mayo
- Place the cooked tofu strips on the bottom half of the baguettes. Add a layer of pickled carrots. Top with fresh coriander leaves, mint leaves, thinly sliced red chilis and cucumber slicesSmall bunch fresh coriander leaves, Small bunch fresh mint leaves, 2 red chilis, ½ cucumber
- Close the baguettes, press gently, slice in half to make 4 sandwiches and serve immediately, or wrap in parchment paper for easy handling.
Julie
The recipe is great, no question. But what I really, really appreciate is that you include the ingredient amounts again right under the recipe itself--it's so much easier than scrolling up and down. Why don't more food bloggers do this??
Mathilde PROUST
Amazing !! I made these last week (had to order the chinese 5 spice and gochujang because i couldn't find them anywhere) and they were a huge success. The spices are so well balanced, everything goes perfectly together !! Will definitely make it again, also can be done in 30s if you have everything prepped in advance