This is the vegan’s version of a barbecue sandwich. Layers upon layers of flavor and absolutely impossible to eat without making a mess. But you won’t care cuz it’s just that good.
I tried a different technique with the tofu–slicing into 1/2 inch, marinating and then baking it. It got a little texture on the outside but still plenty moist. It has the appearance of something other than tofu, which may be important to some folks.
I also used a readymade cabbage slaw for the pickled vegetables. That’s speeds things up too. I had black currant vinegar on hand which blended the tart/sweet punch perfectly!
You can pretty much accessorize with any crunchy vegetables you have though. I had radishes, daikon radish sprouts and a jalapeño. I thought about slicing a cucumber too but it was already too fat to fold 😉
Fresh herbs–mint and cilantro–and a Sriracha mayo finish it up. Round 2 was open-face sandwich style.
Creating this feels like creating art: between the colors and flavors it turns out differently each time, but always delicious! Easily my favorite sandwich and WAY better than barbecue.
Banh mi (vegan)
- Baguette
- 1 block extra firm tofu, sliced into 1/2″
- 2 tbsp tamari
- 1 tbsp sesame oil
- 2 tbsp Sriracha, divided
- Juice of 1/2 lime
- 1/2 cup vegan mayo
- 1 cup coleslaw blend
- 1/2 cup vinegar–apple cider or another fruit based cider works well
- 2 tbsp sugar
- Sliced radishes
- Sliced jalapeño
- Sprouts or lettuce
- Cucumbers
- Mint and cilantro leaves
Drain and slice tofu. Mix tamari, sesame oil and 1 tbsp Sriracha. Coat tofu and allow to marinate for at least 30 minutes.
Microwave vinegar about 1 minute until just warm enough to dissolve sugar. Cool, then add coleslaw and allow to soften for about 30 minutes.
Bake tofu on tinfoil at 375 degrees Fahrenheit for 25 minutes. An ambitious person would flip it halfway through.
Mix mayo with remaining Sriracha and lime juice. Adjust heat to your preferences.
Slice cucumbers, radishes and jalapeño. Prep mint and cilantro leaves.
Assemble sandwich by putting mayo, herbs, vegetables and tofu on one side, slaw on the other.
