Vegan Banh Mi Recipe

Baguette: A classic French bread with a crispy crust and soft interior, perfect for sandwiches.

Carrots: Adds a sweet crunch to the sandwich, especially when pickled.

Daikon radish: A mild-flavored, large white radish that is commonly used in Asian cuisine.

Cucumber: Provides a refreshing crunch and balances the flavors.

Cilantro: Fresh herb that adds a burst of flavor and aroma.

Tofu: A soy-based protein that absorbs flavors well and provides a satisfying texture.

Soy sauce: Adds a savory umami flavor to the tofu.

Olive oil: Used for cooking the tofu until golden brown.

Rice vinegar: Adds a tangy flavor to the pickled vegetables.

Sugar: Balances the tanginess of the vinegar in the pickling process.

Salt: Enhances the overall flavor of the pickled vegetables.

To achieve a perfectly golden-brown tofu, ensure that you press it thoroughly to remove excess moisture. This allows the soy sauce marinade to penetrate better and helps the tofu crisp up nicely when cooked. Use a non-stick pan and avoid overcrowding it to ensure even cooking.

• baguette - Substitute with ciabatta: Ciabatta has a similar texture and crust, making it a good alternative for the sandwich base.

• julienned carrots - Substitute with julienned bell peppers: Bell peppers add a sweet crunch and vibrant color, similar to carrots.

• julienned daikon radish - Substitute with julienned jicama: Jicama provides a similar crisp texture and mild flavor.

• sliced cucumber - Substitute with sliced zucchini: Zucchini has a similar texture and mild taste, making it a good alternative.

• chopped cilantro - Substitute with chopped parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro.

• pressed and sliced tofu - Substitute with tempeh: Tempeh has a firm texture and absorbs flavors well, making it a good protein substitute.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a neutral flavor and high smoke point, suitable for cooking.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in pickling.

• sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and depth of flavor.

• salt - Substitute with sea salt: Sea salt provides a similar salty taste with potentially more minerals.

• To store the tofu, place it in an airtight container and refrigerate for up to 3 days. Ensure the tofu is completely cooled before storing to maintain its texture and flavor.

• For the pickled vegetables (carrots and daikon radish), transfer them to a glass jar or a container with a tight-fitting lid. They can be refrigerated for up to 2 weeks. The pickling liquid will help preserve their crunch and tanginess.

• Store the baguette separately in a bread bag or wrap it in aluminum foil to keep it fresh. If you plan to consume it within a day or two, keep it at room temperature. For longer storage, freeze the baguette. Slice it before freezing for easier thawing and toasting.

• Cilantro and cucumber should be stored in the refrigerator. Wrap the cilantro in a damp paper towel and place it in a plastic bag to keep it fresh for up to a week. Store the cucumber in the crisper drawer, and it will stay fresh for about a week as well.

• To freeze the assembled banh mi, wrap each sandwich tightly in plastic wrap and then in aluminum foil. This double wrapping helps prevent freezer burn. Store the wrapped sandwiches in a freezer-safe bag or container for up to 1 month.

• When ready to eat, thaw the frozen banh mi in the refrigerator overnight. Reheat the tofu separately in a pan until warmed through, and lightly toast the baguette to restore its crispiness. Assemble the sandwich with the thawed and reheated components for a fresh taste.

• Preheat your oven to 350°F (175°C). Wrap the baguette in aluminum foil and place it in the oven for about 10 minutes to regain its crispiness without drying it out.
• For the tofu, heat a non-stick pan over medium heat. Add a small amount of olive oil and cook the tofu slices for 2-3 minutes on each side until they are warmed through and slightly crispy.
• If you prefer using a microwave, place the tofu on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway to ensure it doesn't dry out.
• To reheat the pickled vegetables, you can either let them come to room temperature or give them a quick rinse under warm water to take the chill off without losing their crunch.
• Assemble the banh mi by layering the reheated tofu, pickled vegetables, cucumber, and cilantro in the warmed baguette. Enjoy your revived sandwich!

• Knife: To julienne the carrots and daikon radish, and to slice the cucumber, tofu, and baguette.

• Cutting board: A surface to safely chop and slice all the vegetables and tofu.

• Mixing bowl: To mix the rice vinegar, sugar, and salt, and to marinate the carrots and daikon radish.

• Pan: To cook the tofu until it is golden brown.

• Spatula: To flip and cook the tofu evenly in the pan.

• Toaster or oven: To lightly toast the baguette slices.

• Measuring spoons: To measure out the soy sauce, olive oil, rice vinegar, sugar, and salt.

• Press: To press the tofu and remove excess moisture before marinating.

• Tongs: To handle the tofu while cooking and assembling the sandwich.

• Plate: To assemble the sandwich with all the ingredients.

Prepare the tofu: Press and marinate the tofu the night before to save time.

Pre-pickle vegetables: Pickle the carrots and daikon radish in advance and store them in the fridge.

Use pre-sliced baguette: Buy a pre-sliced baguette to skip the slicing step.

Batch cook tofu: Cook extra tofu and store it for future meals.

Organize ingredients: Lay out all ingredients before starting to streamline the process.