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Have you ever tried a banh mi? If you’ve been vegan for a while, there’s a good chance you haven’t! In Vietnamese cuisine, banh mi is a sandwich made on an airy baguette and stuffed with various savory ingredients, including meat. I’ve had a few vegan banh mi sandwiches both in Asia and here in the U.S. and there’s really nothing quite like it. It’s salty, savory, and refreshing all at once. Yeah, I know that sounds confusing. You’ve just gotta try it! I recommend starting with this simple Mini Vegan Banh Mi recipe, featuring our Sriracha Cheddar Cheeze Spread.
I hope it goes without saying that I’m not claiming authenticity with this Mini Vegan Banh Mi. This recipe was inspired by some of the traditional flavors and ingredients found in the popular Vietnamese sandwich. It’s definitely not common to see vegan banh mi options in Vietnam, so I went my own direction with savory, marinated tofu for the protein. Let it sit for as long as possible to soak up all that flavor!
When you’re ready to make the sandwiches, simply sauté the marinated tofu in toasted sesame oil until browned and crisp. Your kitchen is going to smell amazing.
The rest is really simple. Slice up a baguette, I recommend buying it fresh the morning you’re making these vegan sandwiches, and smear some Sriracha Cheddar Cheeze Spread on the inside. It’s the perfect complement to the other Asian-inspired flavors in this recipe!
Then, pile on sliced cucumber, jalapeño, and pickled carrots. Yup, pickled carrots! They are a critical component of banh mi sandwiches and provide such a delicious tang. Here’s a straightforward quick pickled carrot recipe I like to reference when making vegan banh mi.
These Mini Vegan Banh Mi are adorable and delicious. They’d make a great poolside lunch for a small group of adventurous eaters! If you make them, make sure you tag me on Instagram so I can see your creation.
Peace.Love.Plants.
Tiffany
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View More Vegan Recipes
Mini Vegan Banh Mi Recipe
Chickpea and Wild Rice Vegan Soup Recipe
Slow Cooker Potato Vegan Soup Recipe
Roasted Carrot Dill Vegan Soup Recipe
Vegan Tomato Soup with Pesto Grilled Cheese Sandwich Recipe
Makes 4
Ingredients
For the tofu:
- 1 package extra firm tofu, drained
- ¼ cup low sodium soy sauce
- 1 tablespoon maple syrup
- 1 to 2 teaspoons chili garlic sauce
- 1 tablespoon lime juice
- 1 tablespoon toasted sesame oil
For the banh mi:
- 1 French baguette
- 1 package Plant Perks Sriracha Cheddar Cheeze Spread
- ½ cucumber, thinly sliced
- 1 jalapeño, thinly sliced
- 1 cup of pickled carrots
- 1 bunch of cilantro
Instructions
- Press the tofu between a few paper towels or a clean kitchen towel to remove as much water as possible. Slice the tofu into four equal slabs, trimming off any crumbly ends.
- In a small bowl, mix the soy sauce, maple syrup, chili garlic sauce, and lime juice. Pour the marinade into a shallow dish or container and carefully arrange the tofu slabs in a single layer.
- Spoon some of the marinade over top of the tofu to coat all sides. Transfer to the fridge and marinate the tofu for as long as possible, at least an hour, flipping the tofu occasionally.
- When ready to prepare the Mini Vegan Banh Mi, warm a tablespoon of toasted sesame oil in a non-stick skillet over medium heat. Carefully place the marinated tofu in the hot oil and cook for 3 to 5 minutes on each side, until browned and slightly crisp. Set the tofu aside on a plate lined with paper towels.
- Slice the baguette into four equal parts, then slice each one in half lengthwise, leaving about a half inch intact. Fold open the sandwich and spread the Sriracha Cheddar Cheeze Spread on the top and bottom halves.
- To make the Mini Vegan Banh Mi, layer some cucumber on each sandwich, followed by the tofu, jalapeño, pickled carrot, and cilantro. Enjoy immediately.
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peace. love. plants.
