Easy Tofu Banh Mi Recipe | Healthy Vegan Vietnamese Sandwich 🥖

Spice up your summer with this easy and delicious Tofu Banh Mi! Perfectly marinated tofu, tangy pickled veggies, and a kick of sriracha mayo all in a crispy baguette. 🌱🥖
Ingredients:
For the Tofu:
• 1 block (14 oz) firm tofu, drained and pressed
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon sriracha (optional)
For the Pickled Vegetables:
• 1 cup carrot ribbons
• 1 cup cucumber ribbons
• 1/2 cup rice vinegar
• 1/2 cup water
• 1 teaspoon sugar
• 1 tablespoon salt
For the Banh Mi:
• 4-6 small baguettes or rolls
• 1/2 cup mayonnaise (or vegan mayo)
• 1 tablespoon sriracha (optional)
• Fresh cilantro leaves
Instructions:
1. Prepare the Tofu:
• Slice the pressed tofu into 1/2-inch thick slabs.
• In a bowl, mix together soy sauce, sesame oil, rice vinegar, honey, and sriracha.
• Marinate the tofu slices in this mixture for at least 30 minutes, or overnight for more flavor.
• Preheat a grill or a skillet over medium heat. Cook the tofu slices for 3-4 minutes on each side until they are golden and slightly crispy. Set aside.
2. Pickle the Vegetables:
• In a bowl, combine rice vinegar, water, sugar, and salt, stirring until the sugar and salt are dissolved.
• Add the carrot ribbons and cucumber ribbons to the vinegar mixture, making sure they are fully submerged. Let them pickle for at least 30 minutes, or overnight in the refrigerator.
3. Assemble the Banh Mi:
• Mix the mayonnaise with sriracha if you like a bit of heat.
• Slice the baguettes lengthwise, but not all the way through, and spread the sriracha mayo on both sides.
• Layer the pickled vegetables inside the baguettes.
• Top with the grilled tofu slices.
• Add fresh cilantro leaves.
Enjoy your delicious tofu banh mi!