I’d consider myself a sandwich lover.
And this is my all-time favorite sandwich: a banh mi.
As a vegetarian, I have yet to try a banh mi in a restaurant (they are almost always made with pork belly), but I have always been obsessed with the smells, colors, and flavor combinations of these sandwiches.
I have spent many months perfecting a vegetarian version of this Vietnamese classic, and have tried many recipes (my favorite coming from Love & Lemons).
This sandwich starts with baked, spicy marinated tofu and a fresh baguette, and is topped with peppery Sriracha mayo, homemade pickles, and cilantro. It’s the perfect combination of spicy, peppery, bread-y, and pickle-y.
SPICY TOFU BANH MI SANDWICHES
Prep time: 30 minutes
Bake time: 40 minutes
Author: Envi Eats, adapted from Love & Lemons
SPICY MARINATED TOFU
- 1 package of extra firm tofu, pressed
- 2 tsp sesame oil
- 3 tbsp soy sauce
- 1 lime, juiced
- 3 cloves garlic, smashed
- 2 tbsp Sriracha
- 1/2 jalapeno, thinly sliced (removed of seeds if sensitive to spice)
- 1 tsp black pepper
BANH MI SANDWICHES
- Fresh baguette
- Mayonnaise, or vegan mayo
- Black pepper
- Fresh pickles
- Make 1 day before: Press tofu 15 minutes, then slice it into 1 inch thick strips (picture above). Combine all of the spicy marinated tofu ingredients in a sealed container and allow to marinate overnight.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Place the marinated tofu on the baking sheet and allow to bake for 20 minutes. Flip, coat with a layer of leftover marinade, and allow to bake for 20 more minutes. Let cool before serving.
- Combine mayo, black pepper, and Sriracha in a small bowl. Ratios are based on preference; I love spicy flavors, so I add mayo and Sriracha in equal parts (2 TBSP each), then add pepper (~1 tsp).
- Slice the fresh baguette into sandwich sized portions. Smear with Sriracha mayo, add a few baked tofu slices, and top with fresh pickles and cilantro.
Tofu will last in the fridge for up to 5 days.
Let us know what you think by posting on Instagram with #EnviEats