The vegan banh mi is a delicious and satisfying take on the classic Vietnamese sandwich. Packed with savory, tangy, and spicy flavors, this plant-based version swaps traditional meat fillings for flavorful tofu or tempeh, without sacrificing any of the authentic tastes of Vietnam.
Ingredients for a Perfect Vegan Banh Mi
This recipe is easily customizable to your preferences, but here’s a basic list of what you’ll need to get started:
For the Marinated Tofu (or Tempeh):
- 1 block (14 oz) firm tofu, pressed and drained (or tempeh)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
For the Pickled Vegetables (Đồ Chua):
- 1 cup shredded carrots
- 1/2 cup thinly sliced daikon radish
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Spicy Mayo:
- 1/4 cup vegan mayonnaise
- 1-2 tablespoons sriracha (adjust to your spice preference)
Other Essential Components:
- Crusty baguettes or banh mi rolls
- Fresh cilantro
- Thinly sliced cucumber
- Sliced jalapeño peppers (optional)
Vibrant Vegan Banh Mi Ingredients
Making Your Vegan Banh Mi: A Step-by-Step Guide
- Prepare the Tofu (or Tempeh): Cut the pressed tofu into thin slices. In a shallow dish, whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, ginger, and garlic. Add the tofu slices and let them marinate for at least 30 minutes, flipping them occasionally for even flavor absorption.
- Pickle the Vegetables: Combine the shredded carrots and daikon radish in a bowl. In a separate small saucepan, heat the rice vinegar, sugar, and salt until the sugar dissolves. Pour the hot liquid over the vegetables and let them pickle while you prepare the other ingredients.
- Make the Spicy Mayo: In a small bowl, simply mix together the vegan mayonnaise and sriracha until well combined.
- Cook the Tofu: Heat a skillet over medium heat and lightly coat it with oil. Cook the marinated tofu for a few minutes on each side until golden brown and slightly crispy.
- Assemble Your Banh Mi: Slice the baguettes lengthwise and lightly toast them. Spread a generous layer of spicy mayo on both sides of the bread. Layer the bottom half with the cooked tofu, pickled vegetables, cucumber slices, cilantro, and jalapeño (if using).
- Enjoy! Serve your vegan banh mi immediately for the best flavor and texture.
Assembling a Vegan Banh Mi
Tips and Tricks for the Best Vegan Banh Mi
- Pressing the Tofu: Pressing the tofu is crucial for removing excess moisture and achieving a firmer texture that holds its shape well during cooking.
- Pickling Time: For a milder pickle, let the vegetables sit for 30 minutes. For a stronger, more pungent flavor, pickle them for a few hours or even overnight in the refrigerator.
- Bread Choice: While authentic banh mi is made with crusty baguettes, you can also use other types of bread like ciabatta rolls or even tortillas for a different twist.
- Get Creative with Fillings: Don’t hesitate to add other vegetables like shredded lettuce, sliced bell peppers, or fresh herbs like Thai basil or mint.
Vegan Banh Mi: FAQs
Can I make the pickled vegetables ahead of time?
Absolutely! Pickled vegetables can be made up to a week in advance and stored in an airtight container in the refrigerator.
What can I use instead of tofu?
Tempeh is a great alternative to tofu. You can also use baked or pan-fried mushrooms, seitan, or even jackfruit for a meaty texture.
Is there a nut-free alternative to the spicy mayo?
Yes, you can use sunflower seed butter or tahini as a base for the spicy mayo. Simply thin it out with a bit of water or soy milk for a spreadable consistency.
Delicious Vegan Banh Mi on a Platter
This Vegan Banh Mi Recipe brings the vibrant flavors of Vietnam right to your kitchen. With its perfect balance of textures and savory, tangy, and spicy notes, this sandwich is a true delight. Enjoy the deliciousness and versatility of this veganized classic!
