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vegan banh mi
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5 from 15 votes

Vegan Banh Mi (Bánh Mì)

My vegan banh mi sandwich recipe with delicious 5-spice tofu, pickled carrots & gochujang mayo, all inside a crispy baguette!
Prep Time30 minutes
Total Time30 minutes
Course: Main Course, Snack
Cuisine: All, Vietnamese
Servings: 4
Calories: 621kcal
Author: Richard Makin

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
Metric - US Customary

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 slices
    Small 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.

Nutrition

Calories: 621kcal | Carbohydrates: 78g | Protein: 21g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 1718mg | Potassium: 427mg | Fiber: 5g | Sugar: 17g | Vitamin A: 6508IU | Vitamin C: 36mg | Calcium: 254mg | Iron: 6mg