Front view of two French rolls stuffed with layers of golden tofu, orange & white julienned veggies and bright green slices of jalapenos.
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5 from 3 votes

Vegan Banh Mi Sandwich

Vegan Banh Mi Sandwich is a fantastic spicy recipe that you just can’t miss making
Course Lunch, Main Dish
Cuisine Asian Style, Sandwiches
Prep Time 30 minutes
Cook Time 42 minutes
Total Time 1 hour 12 minutes
Servings 2 Sandwiches
Calories 539kcal
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:

  • Cover the cashews with water and let soak for at least 30 minutes.
  • While the cashews are soaking press the tofu for about 20 minutes make the tofu marinade.
  • 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.
  • 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.
  • Pour the marinade into a small flat casserole.  Pour the marinade over the tofu and let marinade at least 30 minutes.
  • Drain the cashews and add to a food processor.
  • To the food processor add the water. hoisin sauce, lemon juice, Sriracha, garlic powder, onion powder and sea salt.  Process until smooth.
  • Place the julienned veggies in a small bowl and pour over the vinegar.  Toss and let set for 15 minutes.
  • 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.
  • Remove the tofu from the marinade and lay on a parchment paper covered baking sheet.  Bake at 350°F for 40 minutes.
  • Spread the sweet and spicy sauce thickly on each side of the toasted bread.
  • Lay half of the tofu on each roll.  
  • Liberally lay the pickled carrot/parsnip veggies on the tofu.
  • Lay a few jalapeño pepper rounds on top of the pickled slices.
  • Pinch off some parsley leaves and sprinkle over the peppers.
  • Close up the roll and take a big bite!

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

Serving: 1Sandwich | Calories: 539kcal | Carbohydrates: 92g | Protein: 18g | Fat: 30g | Saturated Fat: 4g | Sodium: 620mg | Potassium: 857mg | Fiber: 6g | Sugar: 14g | Vitamin A: 119.6% | Vitamin C: 37.8% | Calcium: 10.8% | Iron: 93%