Curried Tofu Banh Mi Vegan Recipe

This Curried Tofu Banh Mi is Delicious, refreshing and comes together within 30 mins. Easy Vegan Banh Mi Sandwich with coconut curry sauce! Vegan Nutfree Recipe. Can be glutenfree. Jump to Recipe

Start the Summer with this refreshing Banh mi Sandwich! Baguette or bread, pickled veggies, seared tofu with curry spices, coconut curry sauce, all made from scratch! assembled as you like and served. Try to not eat all of that delicious seared and glazed tofu!. You can also serve the tofu and veggies in wraps or a bowl with some vermicelli/noodles.

What is Banh Mi ?

A banh mi sandwich is Vietnamese snack sandwich with many textures and flavors, spicy, sweet, herby, tangy and a mouthful. there are many variations of banh mi with various proteins, marinades and such. A common banh mi consists of a baguette filled with pickled carrots, cucumber, radish/daikon, cilantro, mayo/other creamy dressing, and a protein. I use tofu for my protein and marinate it with curry spices and coconut cream. Instead of mayo, I use a creamy coconut curry sauce. You can use vegan mayo and veggies and herbs that you have. Lets make this amazing Tofu Banh Mi!

Ingredients for Tofu Banh Mi Sandwich and Substitution options

• Pickled veggies use rice vinegar, water, a bit of sweetener and salt for the soaking and veggies such as carrots, cucumbers, jalapeno and baby radish. Shred or slice the veggies to use.
• The protein is firm or super firm tofu, that is pressed and then crisped on a skillet. Then simmered in a mix of curry powder, soy sauce, salt, garlic powder and some coconut cream. Use the coconut cream from a can of full fat coconut milk and use the rest of the can milk to make the curry sauce.
• Coconut curry sauce is just curry powder, garlic and salt. You can add some heat(cayenne or sambal oelek) or other flavor to preference.
• Add other crunchy veggies for assemble such as lettuce or greens, cilantro, thai basil etc.
• To make this Soy-free: Use my chickpea Tofu. It will need less time to panfry. And use coconut aminos instead of soy sauce.
• To make this Gluten-free: Serve the banh mi over greens or gluten free bread or in a glutenfree wrap.

Step Photos:

Make the pickling solution and soak the veggies in it. Cover and chill in the refrigerator until ready to serve.

Press the tofu, prep the ingredients for the curry marinade.Pan fry the tofu to crisp, then add the coconut milk, curry powder, soy sauce an garlic and mix. Cook until it thickens. Flip the tofu mid way to coat.

Make the coconut curry sauce and simmer to thicken. Take off heat. It will continue to thicken as it cools. Make an assembly station when ready to serve. Warm the tofu before serving. Toast the bread of choice, baguette or wraps.

Spread a layer of the coconut curry sauce, then greens of lettuce, then layer the tofu slices, then pickled veggies, then cilantro/mint and jalapeno if using. Slice and serve!

Tips to make Tofu Banh Mi

• Pickle the veggies for longer for the best flavor. I usually keep them overnight.
• Use a container that can fit all the veggies without having to use cups of vinegar.
• Sear the tofu in batches so that they fit in the pan in a single layer. I use a cast iron pan which gives a great sear without burning the edges or making them chewy
• Drain the pickled veggies in a strainer for a few minutes before using else the sandwich will get too wet.
• The coconut curry sauce thickens on cooling, reheat so it thins out enough to spread. You need only a bit per sandwich as there is enough overall moisture.

Make Ahead:

You can make the pickled veggies, pan fry the tofu, chop the veggies/greens ahead and store separately for upto 2 days in the refrigerator. Reheat the tofu before making sandwiches.

More Sandwiches from the blog

• Pulled BBQ Jackfruit Sandwiches
• Breaded Portobello Mushroom Sandwiches
• Cauliflower Cheddar, Pesto Sandwiches
• Tofu Egg Salad Sandwich
• Chickpea Avocado Salad Sandwich
• Roasted Veggie Sandwich
• Roasted Butternut, Caramelized onion Sandwich

Curried Tofu Banh Mi Recipe

5 from 14 votes

By: Vegan Richa

Prep: 35 minutes mins

Cook: 25 minutes mins

Total: 1 hour hr

Servings: 3

Course: Main Course, Snack

Cuisine: Vegan Gluten-free, Vietnamese

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This curried tofu banh mi is a delicious, refreshing meal perfect for lunch or dinner. It's an easy vegan banh mi sandwich with coconut curry sauce! (nut-free with easy gluten-free option. 17 grams protein, 3 grams fiber per serving.)

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Ingredients 

US CustomaryMetric

 

1x2x3x

For the Pickled Veggies

• ▢ 1/2 cup rice wine vinegar, or apple cider vinegar or white vinegar
• ▢ 1/3 cup hot water
• ▢ 1/4 teaspoon sea salt
• ▢ 1 teaspoon maple syrup
• ▢ 2/3 cup thinly sliced or shredded carrot
• ▢ 1/2 cup sliced cucumber
• ▢ 1/2 cup shredded or thinly sliced daikon, or white radish, optional
• ▢ 1 jalapeno, thinly sliced, optional

For the Coconut Curry Sauce

• ▢ 3/4 cup coconut milk
• ▢ 1/2 teaspoon flour, Use rice flour for gluten-free.
• ▢ 1/2 teaspoon curry powder
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon garlic powder
• ▢ 1/4 teaspoon sugar

For the Curried Tofu

• ▢ 14 ounces firm or extra firm tofu, pressed for atleast 20 mins
• ▢ 1 teaspoon curry powder, less or more, to preference
• ▢ 1 1/2 teaspoons soy sauce, or tamari, for gluten-free
• ▢ 1 teaspoon maple syrup, or sugar
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon garlic powder
• ▢ 3 tablespoon coconut cream, scoop from a can of full fat coconut milk

For the Banh Mi

• ▢ cilantro or mint, or both
• ▢ lettuce, or crunchy baby greens
• ▢ 3 mini baguettes, Use gluten-free, if needed.

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Instructions 

Pickle the vegetables.

• Combine the vinegar, water, salt, and sweetener in a thin, tall or shallow, wide container with a lid. Mix well. Add the veggies and press down to submerge. Close the lid, and chill for at least an hour. If the veggies don't fit, double the pickling mix.

Make the curry sauce.

• Mix everything under coconut curry sauce in a saucepan. Heat over medium heat and bring to a boil, stirring occasionally. Simmer for 2-3 mins to thicken, then take off heat.

Make the curried tofu.

• Slice the pressed tofu into 1/2" thick slices. Heat a cast iron skillet over medium heat. Add oil and spread it out on the pan.
• When the skillet is hot, place the tofu slices carefully. Cook for 3-4 mins per side. Mix the rest of the tofu ingredients in the coconut cream, and add to the pan. Mix and cook to thicken the sauce. Flip the tofu slices midway through cooking while the sauce is simmering to coat both sides well. Take off heat.

Assemble the tofu banh mi.

• Drain the veggies from the pickling mix, and toast the baguette slices (optional). Spread a layer of the coconut curry sauce on the bread, then greens or lettuce, then layer the tofu slices, then pickled veggies, then cilantro/mint and jalapeno, if using. Add some sriracha or sambal oelek for additional heat (optional). Slice and serve!

Video

Notes

To Store: You can make the pickled veggies, pan fry the tofu, chop the veggies/greens and store separately for upto 2 days in the refrigerator. Reheat the tofu before making sandwiches. 

Variations: Add 2 teaspoons minced lemongrass to the coconut cream for the curried tofu. You can also use vegan mayo instead of curry sauce. The crisped tofu is almost like tofu satay, and other dressings such as peanut sauce will go very well, too.

This tofu banh mi is naturally nut-free. For soy-free, use my chickpea tofu. It will need less time to pan fry. And use coconut aminos instead of soy sauce. To make it gluten-free, serve the banh mi over greens or gluten-free bread or in a gluten-free wrap.

Nutrition

Calories: 606kcal, Carbohydrates: 87g, Protein: 25g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Sodium: 1528mg, Potassium: 368mg, Fiber: 6g, Sugar: 24g, Vitamin A: 4796IU, Vitamin C: 8mg, Calcium: 329mg, Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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