Tofu Banh Mi

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When I am craving a sandwich, I want a healthy but hearty sandwich built with vegetables and a great combination of flavors. Typically, a Vietnamese Tofu Banh Mi sandwich has fried tofu and oily coleslaw, so I have reduced the calories and deleted the oil for a healthier version of one of my favorite sandwiches. 

Instead of frying the tofu, I opted for grilled spicy Sriracha tofu. But, I have also provided a variety of cooking options to accommodate a variety of cooking styles.

I also made an oil-free coleslaw, and instead of vegan mayo, I made my cashew version for my Tofu Banh Mi sandwich. 

A LITTLE SECRET OF HOW TO ENJOY BREAD WITH FEWER CARBOHYDRATES...

Despite loving bread, I have a little secret. I buy my baguettes from a vegan baker. Though most bread does not have eggs or milk, you should look at the label to be sure. To avoid the amount of "bread" in the loaf, I cut it and removed the inside of the bread by pulling it gently out, leaving the top and bottom intact.

As a result, I can avoid eating extra bread and still get the crunch of the sandwich. But, of course, you can also use gluten-free bread and follow the same trick to reduce the amount of bread in your sandwich.

Like a sandwich thin, you can reduce your baguettes by simply removing the inside. 

Another idea is to turn this sandwich into a bowl. Instead of eating the bread at all, fill a bowl with the coleslaw, add the tofu on top with all the other ingredients, drizzle with the Sriracha mayo, or skip it altogether. 

Regardless of how you choose to eat Tofu Banh Mi, this sandwich's flavors are phenomenal together. 

WHAT  EXACTLY IS IN THE TOFU BANH MI SANDWICH? 

 

So, what's in a Tofu Banh Mi Recipe? Well, it's more simplistic than you think. As always, I suggest marinating the tofu overnight for maximized flavors. But, first, the ingredients you need for a Tofu Banh Mi Sandwich are:

• Whole-grain or gluten-free baguettes
• Extra-Firm Tofu
• Red Cabbage
• White cabbage (I used Napa)
• Carrots
• Red onion
• Cucumber
• Jalapeno
• Cilantro

What is in Sriacha vegan mayo? 

A combination of my Vegan Cashew Mayo and add a little Sriracha. But, to be more specific, you need: 

• Raw cashews (or substitute silken tofu or white beans for a soy-free option)
• Lemon juice
• Water
• Apple cider vinegar
• Sriracha 

HOW TO MAKE ASIAN COLESLAW FOR TOFU BANH MI SANDWICH

Similar to other coleslaw recipes, the main ingredients for the Asian coleslaw fir Tofu Banh Mi Sandwich are:

• Purple cabbage
• White cabbage
• Carrots
• Red onions

The uniqueness, however, comes from the dressing rather than the core ingredients. 

• Rice wine vinegar
• White wine vinegar
• Maple Syrup or substitute date syrup

A little dressing goes a very long way. To get the best flavors in the Asian coleslaw, I suggest making it ahead of time and brewing it in the refrigerator. 

HOW TO DRAIN AND PRESS TOFU CORRECTLY FOR THE TOFU BANH MI RECIPE

First, carefully remove the tofu from the package, discarding the fluid.  

Although you can use a heavy book and many paper towels to press tofu, I strongly suggest investing in an inexpensive tofu press like the E-Z Tofu Press. Not only does it save time and paper towels, it simply works better. 

Then, place the tofu in the middle of the tofu press and turn both knobs equally about four turns. I usually put the tofu press in the sink on its side, but I placed it on a plate to drain.

• Turn the knobs every two minutes, equally, until you have the result (the last picture).
• Most people stop here…NOT YET. So keep turning until the knobs are screwed as far as they can almost to touch the end like this:
• Although I have never tried this, I decided this time to measure the amount of water I got from the bottom of the plate at the end.
• The amount was 3/4 cup fluid.
• Now, remove the press from the plate, and I give it another press with a paper towel for excess fluid removal.

HOW TO COOK TOFU FOR TOFU BAHN MI SANDWICH AND OTHER TOFU DISHES...

GRILLING INSTRUCTIONS

• Preheat the grill to low
• Place a grill mat on the grill (you can also use a grill pan, or if you are careful, place the tofu directly on the grill.
• Cook for about 8 minutes on each side
• Remove from the grill and place back in the marinade until ready to use.  
• Then, cut it into strips or cubes.

BAKING TOFU IS JUST AS EASY

• Follow the same pressing and marinating process. 
• Then, preheat the oven to 400 degrees.
• Place cut or uncut tofu on a silicone baking mat  or parchment paper
• Cook for 15 minutes
• Remove from oven and flip tofu over; cook for an additional 15 minutes. 

AIR-FRYING TOFU

• Follow the same pressing and marinating process. 
• Set air fryer temperature at 375 degrees
• Cook 10-15 minutes, shaking the basket a couple of times through the cooking process.

Then, fill it with the rest of the vegetables, slaw, and tofu. Top with sriracha cashew mayo, and you have a fabulous Vietnamese Bahn Mi Sandwich.

HOW TO BUILD THE TOFU BANH MI SANDWICH

Now, it's time to build your Tofu Banh Mi Sandwich! First, toast or broil your baguette. If using a grill, it makes sense to throw it on the grill with the tofu. But, you can also broil the baguettes in the oven. Then, add the grilled tofu. 

As suggested earlier, remove any excess bread if you want to reduce your bread consumption.

Next, add the rest of the goodies: Asian coleslaw, sriracha vegan mayo, cucumber slices, jalapenos, and cilantro. 

Additionally, make the Sriracha tofu and the Asian coleslaw ahead of time to save time.

Also, the tofu reheats well before making the sandwich or tastes just as good cold once it's cooked.

So, this sandwich or a salad version can be packed and taken to work. 

IF YOU ENJOY A HEARTY, HEALTHY SANDWICH, CHECK OUT THESE SANDWICH RECIPES:

• Greek Wrap Sandwich
• BBQ Pulled Sweet Potato Sandwiches with Pineapple Slaw
• Curry Chickpea Sandwich Spread
• Vegan Chicken Salad
• Chickpea Tuna Salad
• Muffuletta Sandwich
• Curry Chickpea Sandwich Spread
• Beet Burger
• Vegan BLT
• BBQ Tempeh Sandwich
• Red Lentil Curry Wrap
• BBQ Jackfruit Recipe
• Roasted BBQ Cauliflower Panini Wrap

My Baked Sweet Potato Vietnamese Loaded French Fries are to DIE FOR if you want fries on the side!

Share this amazing Tofu Banh Mi Recipe with your family and friends.

Tips

• Remove the inside of the bread without breaking through the bun and make a well to place the ingredients.
• Keep the extra bread sealed in a plastic bag to use for bread crumbs, or to dip into soup,
• Prepare the Sriracha mayo in advance; it stores in the refrigerator for up to 5 days,
• Use white beans or silken tofu for the mayo to replace the cashews for a nut-free option. The buns brown quickly, especially after the inside of the bread is removed, so watch them so they don't burn,
• Prepare the coleslaw in advance and refrigerate to enhance the flavors.
• To avoid soggy bread, use a slotted spoon when adding the slaw to the sandwich.
• If sensitive to spice, always add small amounts of sriracha as well as jalapenos and taste them before completing the recipe. Everyone enjoys different levels of spice. You can always add more spice; you can never remove it.

Do you love vegan sandwiches? Try these fabulous vegan sandwiches:

• Italian Sandwiches
• Vegetable Sandwich
• Pulled Pork Sweet Potato Sandwich
• Hummus and Veggie Spiral Sandwiches
• Muffuletta Sandwich
• Vegan BLT
• BBQ Tofu
• Falafel Burger
• Lentil Burgers
• Grilled Portobello Mushroom Burger

Yield: 4 servings

Tofu Banh Mi

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Tofu Banh Mi sandwich is packed with fresh coleslaw of carrots, cabbage, and red onions. Then topped with seared Sriracha Tofu, and topped with handfuls of cilantro, jalapenos, and crisp cucumber slices with spicy vegan mayo.

Print

Ingredients

Sriracha Tofu

• 1 package, drained and pressed  Extra-Firm Tofu
• 1 Tablespoons Sriracha
• 2 Tablespoons rice soy sauce or Tamari 
• 1/4 cup rice wine vinegar

Coleslaw

• 3  Carrots cut into matchstick or shredded 
• 1/2 cup purple cabbage, shredded
• 3 Tablespoons rice wine vinegar
• 3 Tablespoons white wine vinegar
• 1 teaspoon Maple Syrup 
• 1 cup Napa cabbage, shredded
• 1/2 red onion, cut in slivers

Sriracha Mayo

• 1/2 cup raw cashews (soaked in water overnight); it replace with siljen tofu or white beans for a soy free option
• 1 teaspoon lemon juice
• 1/4 cup water
• 1 Tablespoon apple cider vinegar
• 2 teaspoons Sriracha (or leave out for just mayo)

Making the sandwich

• 1 loaf Baguette or your choice of bread ( I used whole-grain)
• 1 cucumber, sliced thin
• 2 large bunches cilantro, washed, stems removed, and lightly chopped 
• 2 jalapeños, sliced thin, seeds removed

Instructions

BAKED TOFU: The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet

1. Pre-heat oven to 350 degrees.
   Press and dry the tofu slowly until it is approximately 1 inch in thickness. ( click above link if you need help pressing tofu)
2. Cut lengthwise, creating two thinner pieces.
3. Now, cut that into 8 identical squares.
4. Mix vinegar, soy, and sriracha together
5. Pour the soy mixture over the tofu.
6. Cover and marinate overnight.

BAKED TOFU:

1. Bake for 30 minutes on one side, then 30 minutes on the other side
2. You may store it in a covered container or use it as is. I made mine beforehand and seared it for my sandwich the day I wanted to eat it.
3. If you don't like it hot, skip the Sriracha/water combination and mix 1/4 cup bbq sauce with 1/4 water.
4. Note: If using the tofu later, pre-heat non-stick pan to medium. Add tofu slices and cook for 5 minutes on each side.

GRILLED TOFU (I GRILLED MINE)

1. Preheat grill to 400 degrees
2. Place tofu slabs directly on the grill, or use a grill mat.
3. Flip tofu every 4 minutes for 16 minutes
4. Remove from the grill.

AIR-FRYING TOFU

1. Follow the same pressing and marinating process. 
2. Set air fryer temperature at 375 degrees
3. Cook 10-15 minutes, shaking the basket a couple of times through the cooking process.

COLESLAW

1. In a bowl, combine matchstick carrots, cabbages, and red onion.
2. Mix rice vinegar, white one vinegar, and maple syrup together.
3. Pour over slaw.
4. Toss and refrigerate for at least an hour.

SRIRACHA MAYO:

1. Drain cashews if you soaked them overnight. (of use silken tofu or white beans for a soy-free option)
2. Add all ingredients to a high-speed blender.
3. Blend until smooth.
4. Add more water if it's too thick.
5. If you don't like spice, leave the Sriracha out.

PREPARE OTHER INGREDIENTS

1. Turn on the broiler in the oven and place baguettes on a baking sheet.
2. Toast bread for 3 minutes
3. Cut jalapeno slice and remove seeds.
4. Cut cucumber slices.
5. Wash and lightly chop cilantro, being careful to remove stems.

PREPARE THE SANDWICH:

1. Remove bread from the oven.
2. Spread Sriracha Mayo on each side of the bread.
3. Lay tofu squares next to each other the entire length of the bread, and make a second layer if you have squares left.
4. Using a straining spoon, spoon slaw; be sure to remove excess fluid (you may also strain bowl before serving).
5. Add cucumber slices along the length of the bread.
6. Add jalapeno slices
7. Top with a generous portion of cilantro.
8. Slice and serve.
9. I served with Baked Sweet Potato Vietnamese Loaded French Fries.

Notes

Tips

1. Remove the inside of the bread without breaking through
   the bun and make a well to place the ingredients.
2. Keep the extra bread sealed in a plastic bag to use for bread crumbs or to dip into soup,
3. Prepare the Sriracha mayo in advance; it stores in the refrigerator for up to 5 days,
4. Use white beans or silken tofu to replace the cashews for a nut-free mayo option. The buns brown quickly, especially after the inside of the bread is removed, so watch them so they don't burn,
5. Prepare the coleslaw in advance and refrigerate to enhance the flavors.
6. To avoid soggy bread, use a slotted spoon when adding the slaw to the sandwich.
7. If sensitive to spice, always add small amounts of sriracha as well as jalapenos and taste them before completing the recipe. Everyone enjoys different levels of spice. You can always add more spice; you can never remove it.

Nutrition Information

Yield

4 servings

Serving Size

1
Amount Per Serving Calories 413Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 381mgCarbohydrates 82gFiber 6gSugar 5gProtein 21g

Nutrition facts may not be 100% accurate.

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