Name: Tofu Banh Mi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Asian
Ingredients: 1 package, drained and pressed Extra-Firm Tofu; 1 Tablespoons Sriracha; 2 Tablespoons rice soy sauce or Tamari; 1/4 cup rice wine vinegar; 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; 1/2 cup raw cashews (soaked in water overnight); if you don't have time, add 2 extra Tablespoons water, and blend longer.; 1 teaspoon lemon juice; 1/4 cup water; 1 Tablespoon apple cider vinegar; 2 teaspoons Sriracha (or leave out for just mayo); 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

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 own cashew version for my Tofu Banh Mi sandwich. Please read our complete blog to get access to the amazing Tofu Banh Mi Recipe.

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. Most bread, though, does not have eggs or milk, but you should look at the label to be sure. To avoid the amount of "bread" in the loaf, I cut it and remove 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. You can also use gluten-free bread and follow the same trick to reduce the amount of bread in your sandwich.

Similar to a sandwich thin, you can reduce your own 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, and 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?

Basically, I take my Skinny Vegan Cashew Mayo and add a little Sriracha. But, to be more specific, you need:

1/2 cup raw cashews (soaked in water overnight); if you don't have time, add 2 extra Tablespoons water, and blend longer.
1 teaspoon lemon juice
1/4 cup water
1 Tablespoon apple cider vinegar
2 teaspoons Sriracha (or leave the Sriracha out and use only cashew mayo if you don't like it too spicy)

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.

3 Tablespoons of rice wine vinegar
3 Tablespoons white wine vinegar
1 teaspoon Maple Syrup

In fact, 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 TOFU BANH MI RECIPE

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

Although you can use a heavy book and a bunch of 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 place the tofu press in the sink on its side, but I placed it on a plate to drain for this visual post.

Turn the knobs every two minutes, equally until you have the result (the last picture).
Most people stop here…NOT YET. 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; I would 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 some 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, you can 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 Skinny 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, the Sriracha tofu and the Asian coleslaw can be made ahead of time. Similarly, the tofu can be reheated before eating or tastes just as good cold once it's cooked. So, this sandwich or a salad version can be packed p and taken to work.

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

If you want fries on the side, my Baked Sweet Potato Vietnamese Loaded French Fries are to DIE FOR!

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

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

4 servings

Tofu Banh Mi

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

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.

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); if you don't have time, add 2 extra Tablespoons water, and blend longer.
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

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)
Cut lengthwise, creating two thinner pieces.
Now, cut that into 8 identical squares.
Mix vinegar, soy, and sriracha together
Pour contents over tofu.
Cover and marinate overnight.

BAKED TOFU:

Bake for 30 minutes on one side, then 30 minutes on the other side
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.
If you don't like it hot, skip the Sriracha/water combination and mix 1/4 cup bbq sauce with 1/4 water
* If using later, pre-heat non-stick pan to medium.
Add tofu slices and cook for 5 minutes on each side.

GRILLED TOFU (I GRILLED MINE)

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

COLESLAW

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

SRIRACHA MAYO:

Drain cashews if you soaked them.
Add all ingredients to a high-speed blender.
Blend until smooth.
Add more water if it's too thick.
If you don't like spice, leave the Sriracha out.

PREPARE OTHER INGREDIENTS

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

PREPARE THE SANDWICH:

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

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Nutrition Information

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