The Vegan Banh Mi
I’m a firm believer of not having a TV in our bedroom, and since BL and I haven’t had cable in years, it’s a welcome change of pace when we get to fall asleep to syndicated shows or cheesy made-for-tv movies.
Since I travel quite a bit for work, I relish coming back to the hotel after a long day of meetings to binge watch the Food Network with takeout dinner in tow. Because if there is one thing I miss by not having cable, it’s the Food Network. I can get lost for hours following Giada, Ina and my personal favorite- Diner’s, Drive-Ins and Dives.
It was during a recent marathon viewing of triple D that made me fall in love with this sandwich- the banh mi. You know those foods that you’ve never actually had, but you know it would be love at first sight bite? That’s how I felt about the Banh Mi.
So a few days later, back home in St. Louis, I got to work on creating my own version — the vegan banh mi.
Since tofu is my favorite meat swap, we’ll start there. Slabs of tofu marinated in a fresh soy and lemongrass sauce, then seared to perfection. Topped with quick pickled cucumber, carrots, slathered in spicy mayo and fresh cilantro.
Also, side-bar– make sure to make extra mayo. The combination of sriracha + mayo is a powerful one. Make sure you have lots of items handy for dipping. (Like french fries. French fries and sriracha mayo is pure bliss.)
While it might not be the most authentic Banh Mi out there, I’m pretty confident that this vegan banh mi will win over any purist. Don’t be intimidated by the few steps and ingredient list. It actually comes together fairly quickly and the most of the ingredients are pantry staples you may already have in your house. If you can’t find fresh lemongrass, I like the freeze-dried lemongrass from Litehouse.
Another great thing about this vegan banh mi? It packs easily! I am always on the hunt for take-with-me-to-work sandwiches and this one totally fits the bill. As long as your bread is crusty, there is no need to worry about soggy-sandwich-syndrome. I’ve been making this for packed-lunches all summer long. If you do end up with leftovers, keep them in separate containers to assemble throughout the week.
Enjoy!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
The Vegan Banh Mi
Ingredients
Lemongrass Tofu
- 1 lemongrass stalk, outer layers peeled, bottom white part thinly sliced and finely chopped.
- 1 1/2 tablespoons low-sodium soy sauce
- 2 teaspoons chopped Thai bird chili, or other chili
- 1 teaspoon ground turmeric
- 1 large lime, juiced
- 1 teaspoon sugar
- 12 ounces tofu, drained, pressed and sliced into 1/2 inch slices
- 1 tablespoon olive oil
Quick Pickled Vegetables
- 2 large carrots, sliced into matchsticks
- 1 cucumber, peeled, seeded and sliced into matchsticks
- 1/4 cup unseasoned rice wine vinegar
- 2 tablespoons sugar
Sriracha Mayo
- 3 tablespoons vegan mayo
- 1 tablespoon Sriracha
- 1 tablespoon lime juice
- 4 French rolls
- Cilantro Sprigs
Instructions
- Combine the lemongrass, soy sauce, chili, turmeric, lime juice and sugar together in a shallow bowl. Add the tofu slabs and turn to coat them evenly. Marinate for 30 minutes while you prepare the rest of the ingredients.
- Place the carrots, cucumbers, rice wine vinegar and sugar in a jar, then shake to cover. Let sit while you prepare the mayo and cook the tofu.
- Whisk together the mayo, Sriracha and lime juice together. Set aside.
- Heat the olive oil in a large skillet over moderate-high heat. Add the tofu, draining as much marinade as possible before placing on the hot pan. Cook for 3-4 minutes per side, until golden brown and crispy.
- Slice the bread in half lengthwise and liberally spread with Sriracha mayo. Layer with cooked tofu, pickled vegetables and cilantro.
Notes
Nutrition
More delicious vegan sandwich ideas: Cashew Cheese Veggie Sandwich, Vegan Egg Salad, Vegan Panini, Curry Tempeh Salad, Avocado Chickpea Salad, Avocado Chickpea Salad