Tofu banh mi
Our Tofu Banh Mi offers a tantalizing fusion of flavours that pays homage to the iconic Vietnamese sandwich while putting a deliciously plant-powered spin on it. This recipe is a celebration of vibrant ingredients, bringing together the versatility of tofu and an array of fresh, crunchy vegetables for a truly satisfying experience.
Our star ingredient, tofu, takes centre stage, marinated to perfection in a blend of soy sauce, garlic, and a touch of sesame oil. The result is a savoury, protein-packed filling that’s both hearty and flavourful. Crispy on the outside and tender on the inside, the tofu becomes the perfect canvas for the bold tastes that follow.
- 3 cups (720 ml) Carrots, julienne
- 3 cups (720 ml) Cucumber, julienne
- 3/4 cup (180 ml) Mirin
- 3/4 cup (180 ml) Rice vinegar
- 72 oz (2.1 kg) Tofu, firm, drained, cut into 3 square sections, then quartered
- 12 cloves Garlic, minced
- 3/4 cup (180 ml) Sesame oil
- 1 1/2 cups (375 ml) Tamari
- 3 tsp (15 ml) Chili sauce, like sriracha
- 6 each Jalapeños, fresh, sliced
- 1/4 cup (60 ml) Cilantro, fresh, chopped
- 6 stalks Green onions, fresh, sliced
- 1/4 cup + 2 tbsp (60 ml) Lime juice, fresh
- 1 1/2 cups (375 ml) Egg-free mayonnaise
- 12 each Soft hoagie rolls, sliced in half
- In a large bowl, add carrots, cucumber, mirin, and vinegar. Allow to marinate in the fridge for 30 minutes.
- In a medium bowl, whisk together garlic, sesame oil, tamari, and chili sauce. Marinate tofu in sauce for 30 minutes.
- Over low heat, in a non-stick pan or on the grill, cook tofu without oil for 10 minutes, flipping once, until each side is browned. Reserve marinade.
- In a small bowl, whisk together lime juice and vegan mayonnaise.
- To assemble the sandwich: spread 1 tbsp of lime mayonnaise on a bun, then top with the marinated vegetables and tofu with remaining sauce. Garnish with jalapeños, cilantro, and green onions.
Looking for other delicious plant-based recipes? You’ll love our Smoked Carrot Lox with Cashew Cream Cheese and our Summer Chickpea Salad!