Vegan Richa

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Curried Tofu Banh Mi Vegan Recipe

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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

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

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!

Curried Tofu Banh Mi Sandwich stacked on a wood board

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.

Ingredients for pickled veggies for our Curried Tofu Banh Mi Sandwich

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.

Ingredients for our Curried Tofu Banh Mi Sandwich in Bowls Tofu on a skillet for our Curried Tofu Banh Mi Sandwich Tofu in a skillet for our Curried Tofu Banh Mi Sandwich Ingredients for our Curried Tofu Banh Mi Sandwich 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.

Coconut Curry Sauce in a saucepan for our Curried Tofu Banh Mi Sandwich

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!

Our Curried Tofu Banh Mi Sandwich assembly on a wood board

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

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

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

Curried Tofu Banh Mi Sandwich on a wood board

This Curried Tofu Banh Mi is Delicious, refreshing and comes together within 30 mins. Easy Vegan Banh Mi Sandwich with coconut curry sauce! #Vegan #VeganRicha #TofuBanhMi #VeganBanhMi #Nutfree #Recipe Can be glutenfree
Print Recipe
5 from 9 votes

Curried Tofu Banh Mi 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.
Prep Time15 mins
Cook Time25 mins
Pickling time1 hr
Total Time40 mins
Course: Main Course, Snack
Cuisine: Vegan Gluten-free, Vietnamese
Keyword: banh mi sandwich, vegan banh mi
Servings: 3
Calories: 369kcal
Author: Vegan Richa

Ingredients

Pickled veggies:

  • 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

Curried Tofu:

  • 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

Other:

  • cilantro or mint or both
  • lettuce or crunchy baby greens
  • bread or baguettes

Instructions

  • 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. 

Notes

Variations: Add 2 tsp minced lemongrass to the coconut cream for the curried tofu. 
Use Vegan mayo instead of curry sauce. The crisped tofu is almost like Tofu Satay, and other dressings such as peanut butter sauce will go very well too.
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.
 
Nutrition is for 1 sandwich, includes whole grain mini baguette

Nutrition

Nutrition Facts
Curried Tofu Banh Mi Recipe
Amount Per Serving
Calories 369 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Sodium 642mg28%
Potassium 221mg6%
Carbohydrates 44g15%
Fiber 3g13%
Sugar 5g6%
Protein 17g34%
Vitamin A 4750IU95%
Vitamin C 2.4mg3%
Calcium 223mg22%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

 



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    • Yes you can! Chickpea tofu doesnt brown too much and you also dont want to cook it for too long. Pan fry just for a minute, then add the coconut cream and spice mixture and cook for another minute or 2 to thicken and glaze the tofu and use. For additional flavor, add some curry powder to the chickpea flour batter when making the chickpea tofu.

      Reply

  4. 5 stars
    Hi Richa!

    First of all, I want to tell you what a huge fan I am of yours. Your Indian recipes (especially pakoras!) help me get over homesickness to an unimaginable degree. So, big thanks for that.

    Secondly, I want to tell you how much I appreciate you always attributing the foods to their true culture/country of origin. There are many very famous vegan food bloggers out there who simply take, for example, Indian recipes and pretend it’s their own thing, which is honestly very irritating. Thanks for your integrity.

    I read in an interview of yours that you live in Seattle. I do too! Do you have any favourite vegan restaurants here that you can recommend?

    Thank you,
    Swati

    Reply

    • Thank you Swati. Yes i live in central seattle! I currently love kati thai in SLU, pizza pi in U district, and frankie jos ice cream (it is so good and theyhave 3 location now of all plant based ice creams)

      Reply

  5. 5 stars
    Super delicious. I messed up and mixed up some of the curry sauce ingredients with the curried tofu ingredients and it still came out excellent. It’s a forgiving recipe . 🙂 My family loved it!

    Reply

  6. 5 stars
    This was stunningly delicious and my kids gobbled it! I think the coconut cream spread really makes it. I didn’t quite get 3 Tbs of cream off the too of the can of coconut milk, and since we wanted more of it anyway, next time I’ll just buy a can of coconut cream and make double. But there will definitely be a next time because this is now a family fave.

    Reply

    • yay!!! yes the extra curry sauce adds so much more flavor! You can also lightly bake the tofu, then marinate it in the coconut cream mixture overnight and then crisp and thicken more to serve whenever needed

      Reply

  7. Delicious! Thanks for posting your recipe.

    I made a vegan lite version by dropping the sweeteners, using unsweetened coconut milk, marinated but didn’t fry the tofu, used oil-free chickpea vegan mayo instead of the coconut curry sauce, and lastly, swapped out the bread for a carrot moroccan wrap (a zucchini or green wrap might be even better with that combination).

    🙂
    -Nichole

    Reply

    • Hi Mary, they will keep in the refrigerator for up to 6 months, but are best if eaten within 3 months. They are still safe to eat after 3 months, but they will start to lose some crunchiness and the flavor will not be as good

      Reply

  10. 5 stars
    I made this for lunch today. Put together all of the elements and served them over brown jasmine rice. So delicious.! I could drink that curry sauce by the pint. Thanks for another favourite recipe VeganRicha!

    Reply

  11. 5 stars
    My only problem is that it’s taken over a year for me to find and try this.
    Seriously one of the best sandwiches I’ve ever had, and my kids agreed.
    Thank you!!! You’re a genius.

    Reply
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