Vegan Banh Mi Sandwich with Spicy Tofu

Vegan Banh Mi Sandwich is a fantastic recipe that you just can’t miss making.  Easy baked spicy tofu stars with a sweet and spicy sauce and veggies.

You’ve never had tofu this good before!  Well, okay maybe you have.  Tofu can be pretty darn good but this May be the best tofu you’ve ever had.  It’s the best I’ve ever had.  It’s marinated in a spicy sauce and baked to a lightly chewy consistency.

My stomach is growling.  Sandwiches are one of my most favorite things in the world and I am always looking for an unique and new sandwich to make for the blog.  This one is just one of those sandwiches.

I’ve been kicking around the idea of making Banh Mi’s for quite some time now and I decided it has got to be now.  A year round delicacy that is never too heavy and always satisfying.

You start with quick and mild pickled carrots and parsnip strips. No radishes here, parsnips instead.  Then a beautiful spicy marinade covers triangles of tofu that will be baked to a mildly chewy texture.

Now the sauce!  Homemade sweet and spicy mayonnaise is to be slathered on each side of the toasted French bread.  Are you drying yet?  Then thin rounds of jalapeño peppers are also added.

I know a lot of people just don’t like cilantro so I have also switched that out for beautiful flat leaf parsley.  I’m telling you that this sandwich is good!  It was so nice to have such a delicious sandwich waiting for me two days in a row.

Are you a sandwich fiend like I am?  You’ve probably already tried Loaded Chickpea Salad Sandwich.  It’s so simple to make a easy to eat.  Well, this one is simple too.  There are a few steps but it’s not hard at all.

5 from 3 votes

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Vegan Banh Mi Sandwich

Vegan Banh Mi Sandwich is a fantastic spicy recipe that you just can’t miss making

Course Lunch, Main Dish

Recipe Type Asian Style, Sandwiches

Prep Time 30 minutes

Cook Time 42 minutes

Total Time 1 hour 12 minutes

Servings 2 Sandwiches

Calories 539 kcal

Author Ginny McMeans

Ingredients

Sweet and Spicy Sauce:

• 1 cup cashews
• 1/4 cup water
• 2 tablespoons hoisin sauce
• 2 tablespoons lemon juice
• 2 teaspoons Sriracha
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon sea salt

Tofu and it's Marinade:

• 6 ounces extra firm tofu - 1/2 block, pressed for about
• 4 tablespoons tamari
• 2 tablespoons rice wine vinegar
• 3 tablespoons maple syrup
• 1 tablespoon Sriracha
• 3 teaspoon avocado oil

Pickeld Slaw:

• 1/2 cup carrots - julienned or slice into thin sticks
• 1/2 cup parsnip - julienned or slice into thin sticks
• 1/4 cup rice wine vinegar

The Rest:

• 2 French Rolls
• 1/4 cup flat leaf parsley - fresh
• 1/8 cup jalapeño pepper - 1 pepper, sliced thin with seeds removed

Instructions

Sweet and Spicy Sauce:

1. Cover the cashews with water and let soak for at least 30 minutes.

2. While the cashews are soaking press the tofu for about 20 minutes make the tofu marinade.

3. While the tofu is being pressed make the marinade.  n a small bowl add the tamari, rice wine vinegar, maple syrup, Sriracha and oil.  Mix well.

4. Take the pressed tofu and lay on it's side.  Cut into thirds so that there are 3 slabs.  Cut those in half so that there are 6 squares.  Now cut the into triangles so that there are 12 pieces.

5. Pour the marinade into a small flat casserole.  Pour the marinade over the tofu and let marinade at least 30 minutes.

6. Drain the cashews and add to a food processor.

7. To the food processor add the water. hoisin sauce, lemon juice, Sriracha, garlic powder, onion powder and sea salt.  Process until smooth.

8. Place the julienned veggies in a small bowl and pour over the vinegar.  Toss and let set for 15 minutes.

9. Cut the French rolls lengthwise but not all the way through.  Open and lay on a baking sheet.  broil for a minute or so until the bread is toasted.  Don't walk away.  They will burn very quickly.

10. Remove the tofu from the marinade and lay on a parchment paper covered baking sheet.  Bake at 350°F for 40 minutes.

11. Spread the sweet and spicy sauce thickly on each side of the toasted bread.

12. Lay half of the tofu on each roll.  

13. Liberally lay the pickled carrot/parsnip veggies on the tofu.

14. Lay a few jalapeño pepper rounds on top of the pickled slices.

15. Pinch off some parsley leaves and sprinkle over the peppers.

16. Close up the roll and take a big bite!

Recipe Notes

You can keep in the refrigerator overnight.  Heat for about 15 to 30 seconds in the microwave when ready to eat or bake at 350°F for 5 minutes.

 

Nutrition Facts

Vegan Banh Mi Sandwich

Amount Per Serving (1 Sandwich)

Calories 539 Calories from Fat 270

% Daily Value*

Total Fat 30g 46%

Saturated Fat 4g 20%

Sodium 620mg 26%

Potassium 1022mg 29%

Total Carbohydrates 95g 32%

Dietary Fiber 6g 24%

Sugars 36g

Protein 16g 32%

Vitamin A 120.8%

Vitamin C 45.9%

Calcium 13.5%

Iron 97.8%

* Percent Daily Values are based on a 2000 calorie diet.