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.
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.
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
- 1/2 cup (118.29 ml) rice wine vinegar , or sub apple cider vinegar or white vinegar
- 1/3 cup (78.86 ml) hot water
- 1/4 tsp (0.25 tsp) sea salt
- 1 tsp maple syrup
- 2/3 cup (85.33 g) thinly sliced or shredded carrot
- 1/2 cup (66.5 g) sliced cucumber
- 1/2 cup shredded or thinly sliced daikon or white radish , optional
- 1 jalapeno, thinly sliced , optional
- 14 oz (396.89 g) firm or extra firm tofu , pressed for atleast 20 mins
- 1 tsp curry powder , less or more to preference
- 1.5 tsp soy sauce or tamari
- 1 tsp maple syrup or sugar
- 1/4 tsp (0.25 tsp) salt
- 1/4 tsp (0.25 tsp) garlic powder
- 3 tbsp coconut cream (scoop from a can of full fat coconut milk)
Coconut curry sauce:
- 3/4 cup (177.44 ml) coconut milk
- 1/2 tsp (0.5 tsp) flour , rice flour for glutenfree
- 1/2 tsp (0.5 tsp) curry powder
- 1/4 tsp (0.25 tsp) salt
- 1/4 tsp (0.25 tsp) garlic powder
- 1/4 tsp (0.25 tsp) sugar
- cilantro or mint or both
- lettuce or crunchy baby greens
- bread or baguettes
- Pickle the vegetables: Combine the vinegar, water, salt, 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 atleast an hour. (if the veggies dont fit, double the pickling mix)
- 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.
- Slice the pressed tofu into 1/2 inch thick slices. Heat a cast iron skillet over medium heat. Add oil and spread.
- When the skillet is hot, place the tofu slices carefully. Cook for 3-4 mins per side. Mix the rest of the ingredients in the coconut cream and add to the pan. mix and cook to thicken the sauce. Flip the tofu slices mid way while the sauce is simmering to coat both sides well. Take off heat.
- Assembly: Drain the veggies from the pickling mix. Toast the sandwich bread or 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!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.