What is a Banh Mi?
A banh mi sandwich is a hybrid between Vietnam and France bringing together two beautiful things – bread and flavour!
Traditionally it’s made with pate’s and marinated meats but of course we’re making a vegan version! So I’ve used tofu as it carries flavour so well. Using a tofu press to make it perfect for a crispy edge, this is packed with flavour and texture.
What’s in a vegan banh mi?
Tofu- I find tofu carries flavour SO well. I used to hate it and viewed it as a bland white crumbly mess, however since learning how to prepare and cook it, it’s now one of my favourite ingredients. You need to press / drain all the liquid, marinade in delicious ingredients like garlic and ginger and cook on a high heat!
Crunchy Baguette, You want something crunchy and delicious on the outside and beautifully and fluffy on the inside. The freshly baked bread aisle is the best place to find this in shops such as Lidl, Sainsbury’s, Tesco etc…
Vegan Mayo- What goes better with a crunchy baguette than delicious vegan mayo. I used Hellmans vegan mayo, trust me, it’s better than the original.
Sriracha – This is not a traditional ingredient as it doesn’t originate from Vietnam however it’ll add a lovely kick to this sandwich.
Vegan Banh Mi Sandwich
- 2 crunchy baguettes
- 1 block firm tofu
- 1 carrot
- 4 radishes to pickle
- 1/2 cucumber to pickle
- 2 tbsp vegan mayo
- 2 tbsp sriracha
To marinade the tofu:
- 1 tbsp sesame oil
- 1 1/2 tbsp tamari
- 3 cloves garlic minced
- 1 tsp sugar
Quick pickle for the radish & cucumber
- 1 tbsp white wine vinegar or apple cider
- 1 cup water
- 1 tbsp sugar
- 1 tsp salt
- Prep the tofu (can be done by hours in advance if preferred) by placing the block into a tofu press. If you don't have a press simply squeeze in kitchen roll to remove the moisture
- Prep the pickles by slicing or using a julienne then add to a jar of the pickle mix (just vinegar, water, sugar and salt) and set aside for a few minutes
- Mix the marinade in a large bowl, slice the tofu into squares, then in half to make a triangle shape and add to the marinade, toss to ensure it's all coated then fry for around 4 minutes on each side until crispy
- Prep the baguettes by slicing in half, adding a thick layer of vegan mayo and a dash or sriracha mayo
- Layer up with lettuce, the fried tofu, top with the pickled radish, cucumber and carrots, top with a little more sriracha and enjoy!
Remove the packaging from the firm tofu
Place the tofu on the middle tray, place the lid over the top
Using the bands on the side attach the lid to the base and set aside
You can set aside hours before, or if you're strapped for time, place the press on the tightest band and set aside for 10 minutes Pickles - You can make the pickles 10 minutes in advance or a whole day in advance if you fancy! They work perfectly in salads too. Cooking the tofu: Use a high heat and a good quality pan to prevent it sticking, fry in a drizzle of sesame oil if you don't have a non stick pan.