Best Vegan Banh Mi Sandwich | Quick & Flavorful Recipe

Tofu

• 1 (14-ounce) block extra-firm tofu, pressed

Marinade  

• 3 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp miso paste
• 1 tbsp vegan mayo
• 1 tbsp lime juice

Pickled Veggies

• 1 small daikon radish, cut into matchsticks
• 2 small carrots, cut into matchsticks
• ¾ cup rice vinegar (or white vinegar)
• 1 cup water
• ¼ cup sugar
• 1 tsp salt

Spicy Mayo

• ½ cup vegan mayo
• 1–2 tbsp sriracha (to taste)
• 2 tbsp sweet chilli sauce
• 1 tsp toasted sesame oil

Sandwich

• 4 mini baguette pieces (or 2 large, cut in half), lightly toasted
• ½ cucumber, thinly sliced or shaved into ribbons
• 1 fresh jalapeño, thinly sliced
• Fresh cilantro sprigs

Pickle the veggies

1. In a small bowl, whisk together rice vinegar, water, sugar, and salt until the sugar fully dissolves.
   
   
2. Place the daikon and carrot matchsticks in a sieve, sprinkle with a little salt, and let them sit for 10–15 minutes to release excess water. Rinse and gently squeeze out any liquid.
   
   
3. Transfer the veggies into the pickling liquid. Let them sit for at least 30 minutes, or refrigerate overnight. The vegetables should soften slightly while staying crispy.

Marinate and cook the tofu

1. Slice pressed tofu into ½-inch slabs and score slits across each slab
   
   
2. In a shallow dish, mix marinade ingredients, Add tofu slices and marinate for 20–30 minutes.
   
   
3. Air fry with a light spray of oil for 10–12 minutes flipping half way, or pan-fry in a skillet with a drizzle of olive oil for 3–4 minutes per side, until golden and crisp. 

Make the spicy mayo

1. Stir together the spicy mayo ingredients and Adjust heat to taste.

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Assemble the bánh mì

1. Spread spicy mayo on both sides of toasted baguette.
   
   
2. Layer on tofu slices.
   
   
3. Top with pickled daikon and carrots, cucumber ribbons, jalapeño slices, and plenty of cilantro.
4. Drizzle extra sauce on the top
   
   
5. Press gently, slice, and serve immediately.

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