This vegan banh mi sandwich was created when my friend Anne went to Harvard University for a while and I worked flights to Boston a lot to hang out with her. It was only a short layover, so our ritual was having breakfast at a yoga school café close to campus. We basically worked our way through their whole menu, and everything we tried was great, but there was this one combination that turned out to be my absolute favourite: the banh mi and the Hyper Monkey Smoothie.
So I recreated both at home in my fusion kitchen. You can find my version of the smoothie here as Snickers Protein Shake.
What is a vegan banh mi sandwich?
Vegan banh mi sandwiches are popular street food in Vietnam, and a wonderful example of culinary fusion. The name „Bánh mì” actually just means „bread” in Vietnamese, so technically we’re eating a sandwich-sandwich here. The baguette arrived in Vietnam during the French colonial period, but was immediately adapted: with a portion of rice flour in the dough, it becomes lighter and crispier than the French original, perfect for the humid heat. You can find it in many regional variations, with meat or vegetarian, and with different fillings; my vegan banh mi version comes with smoky marinated tofu and sriracha mayo.
What do you need to make a vegan banh mi sandwich?
- Bread
Traditionally, a vegan banh mi is made with a Vietnamese rice flour baguette, lighter and crispier than the French original. You can sometimes find it at Vietnamese restaurants or Asian grocery stores. French baguette works well as an alternative, and soft hot dog rolls are great too if you prefer something a little softer.
- Smoked tofu
Smoked tofu gets its deep, smoky flavour through the smoking process, which makes it perfect for this recipe. If you can’t find it, firm white tofu works too, just press it well and marinate it with the sauce from the recipe.
- Vegan mayo
If you can’t find vegan mayo, you can also make it yourself. I like this recipe by vegan heaven.
- Sriracha sauce
Sriracha is a hot chili sauce from Thailand, you’ll find it in Asian grocery stores and most larger supermarkets. Classic sriracha is vegan.
- Smoked paprika powder
Also called Pimentón de la Vera, smoked paprika is made from dried and smoked peppers and adds a distinctive smoky depth. We use it here to give the tofu an extra layer of smokiness on top of the natural smoked flavour.
- Pickled pink onions
Here’s how to make pink pickled onions.
BANH MI SANDWICH
Recommended Equipment
Ingredients
- 1 medium sized carrot
- 1/3 cucumber
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 200 g smoked tofu
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon smoked paprika powder Pimentón de la vera
- 100 ml vegan mayonnaise
- 1 tablespoon Sriracha sauce
- 1 french baguette
- 1 tablespoon pickled pink onions see blogpost
- 1 handful cilantro
- 1 pinch of salt and pepper
Instructions
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything 🙂
- Slice carrot and cucumber into thin slices. This works well with a vegetable peeler.
- Mix carrots, cucumber, 1 tablespoon of rice vinegar and brown sugar thoroughly in a medium bowl and set aside.
- Cut the smoked tofu into 3-5 mm thick slices; thinner is better. Heat a large pan, add some plant oil and fry the tofu slices over medium to high heat on one side for 5 minutes.
- In the meantime, combine maple syrup, soy sauce, 1 teaspoon rice vinegar, and smoked paprika powder into a sauce in a small bowl.
- Flip the tofu slices and fry for another 5 minutes, lowering the heat.
- Now brush them with about half of the sauce. This works especially well with a brush. Quickly stir the tofu slices in the pan and transfer to a plate immediately. The soy sauce tends to burn easily.
- Mix the other half of the sauce with mayonnaise and Sriracha.
- Cut one side of the baguette open and spread the new sauce mixture on the inside from both sides. Layer it with tofu, pickled vegetables, pink onions, and cilantro leaves, sprinkle with salt and pepper, and you're ready to enjoy!
Nutrition
FAQ
What goes on a vegan banh mi?
The classic base is a baguette, pickled vegetables (usually carrot and cucumber or daikon), fresh cilantro, chili, and a creamy sauce. In my vegan version, smoky marinated tofu takes the place of meat, pan-fried until it gets a slightly caramelised, crispy edge.
What bread do I use for a banh mi?
Traditionally a Vietnamese rice flour baguette, lighter and crispier than the French original. You can sometimes find it at Vietnamese restaurants or Asian grocery stores. French baguette is a great substitute, or soft hot dog rolls if you want something a bit softer.
Can I prep the banh mi in advance?
The pickled vegetables and sriracha mayo can both be made a day ahead, the vegetables actually taste better after sitting overnight. Fry the tofu fresh. The assembled sandwich is best eaten straight away, otherwise the bread gets soggy.
What can I use instead of smoked tofu?
Firm white tofu works well, just press it thoroughly and marinate it with the sauce from the recipe. Tempeh is another option and gives a slightly nuttier flavour.
How spicy is the sriracha mayo?
Completely up to you, use less sriracha for a milder version, or go heavy if you like it hot.
You love sandwiches? Check out my blogpost “10 ideas for your new favourite sandwich“!
You love smoked tofu? Then you might also like my 13 most delicious smoked tofu recipes.
