In today’s post, we’re heading to Southeast Asia for a vegan take on a traditional Vietnamese sandwich, How to Make Tofu Báhn Mi. A Báhn Mi is vibrantly coloured and delicious! In this sandwich, you’ll find crispy and savoury tofu in place of a classic meal filling, tangy vegetables, spicy vegan mayo all on a fresh baguette. In fact, Báhn Mi means baguette in Vietnamese.
What makes a Báhn Mi taste so great? It’s all in how you put it together! The bottom loaf is best when it’s crispier than the top, and the top loaf should have those light golden slashes so that the flavour can peek through a soft top. The Báhn Mi sandwich combines traditional Vinametese flavours like sweet, savoury, sour, spicy, warm and cold with varying textures.
This recipe for Báhn Mi has many moving parts. You’re going to want to prep your tofu before starting on your vegetables and then prepping your sauce.
Scroll below for a full list of ingredients and instructions on How to Make Tofu Báhn Mi. Feel free to get creative with how you make yours! If you’re in the mood for sandwiches, check out my recipes for a Savoury Mushroom and Kale Hand Pie, a Vegan Grilled Cheese and Basil Sandwich and even Star Sandwiches for little fingers.
How to Make Tofu Báhn Mi
We’re heading to Southeast Asia for a vegan take on a traditional Vietnamese sandwich, a tofu Báhn Mi. A Báhn Mi is vibrantly coloured and delicious! In this sandwich, you’ll find crispy and savoury tofu in place of a classic meal filling, tangy vegetables, spicy vegan mayo all on a fresh baguette. In fact, Báhn Mi actually means baguette in Vietnamese.
- Yield: 4 1x
Ingredients
Ingredients:
- 4 crispy rolls or one large baguette cut into 4 pieces
- 1 block of extra firm tofu sliced crosswise into ½ inch thick slabs
- ½ red onion thinly sliced
- ½ cup of shredded carrot
- ½ cucumber peeled halved lengthwise and thinly sliced
- 2 cups of finely shredded purple cabbage
- 1/3 cup of fresh cilantro leave
- ¼ cup of vegan mayo (recipe here)
- 1 tbsp of Sriracha
- 3 tbsp of vegetable oil
- Salt and pepper to taste
Vegetable Marinade:
- 3 tbsp of soya sauce or tamari
- 2 tbsp of mirin
- 3 tbsp of Braggs Liquid Aminos
- 2 tsp salt
- 1 tbsp freshly squeezed lime juice plus 1 tsp lime zest
Instructions
- Spread tofu on paper towel-lined baking sheet and let drain for 20mins. Gently press dry with paper towels and season with salt and pepper.
- Meanwhile, combine carrots, cabbage, cucumber and onion with vegetable marinade in a bowl and let sit for 15mins.
- In a second bowl, whisk together vegan mayo and Sriracha.
- Line a plate with paper towel. Spread cornstarch in a shallow dish. Add salt and pepper to taste. Dredge tofu in cornstarch and transfer to plate. Heat oil in a large skillet over medium-high heat. Add tofu and cook until crisp and browned (about 4 mins per side). Transfer to paper-towel lined plate.
- Spread mayonnaise mixture evenly over cut sides of each roll. Layer tofu, pickled vegetables (leave extra liquid in the bowl) and cilantro evenly. Press gently on sandwiches.
