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    Home » sandwich

    Curried Tofu Banh Mi Vegan Recipe

    Published: May 29, 2019 by Richa 32 Comments

    Jump to Recipe   Print 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

    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

    • 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 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 12 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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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Sonia

      November 03, 2021 at 4:11 pm

      5 stars
      I followed the recipe exactly, and it was delicious. I keep thinking about it and can’t wait to make it again! Yummy, flavorful, and addictive.

      Reply
      • Vegan Richa Support

        November 04, 2021 at 11:25 am

        got the Ban Mi on the mind, do you

        Reply
    2. Tom M.

      June 29, 2021 at 9:07 am

      5 stars
      Oh my goodness! Made this sandwich for lunch today – this is a total flavor bomb! Thank you so much for this recipe!

      Reply
      • Vegan Richa Support

        June 29, 2021 at 2:10 pm

        it’s the ‘bomb’ right! thank you

        Reply
        • Victoria

          March 10, 2022 at 12:21 pm

          Love bahn mi! I’d suggest using bollilo rolls or another delicately crusted baguette. I also don’t pickle the cucumbers with the carrot and radishes. That simple pickle (carrot radish) can keep for a few weeks but not with the cucumber; those turn mushy in my experience.

          Reply
          • Vegan Richa Support

            March 10, 2022 at 1:11 pm

            thanks for the info

            Reply
    3. Maanasa

      June 27, 2021 at 7:20 pm

      5 stars
      Just made this and it’s quite possibly the best banh mi sandwich I’ve ever had! Fantastic flavors!

      Reply
      • Richa

        June 28, 2021 at 2:14 am

        Awesome! Thanks

        Reply
    4. Christa

      January 05, 2021 at 11:47 am

      5 stars
      Delicious!
      My kids love it, even my 9 year old who isn’t normally a fan of tofu

      Reply
      • Vegan Richa Support

        January 07, 2021 at 1:18 pm

        yay!! well he is a fan now

        Reply
    5. Agata

      July 17, 2020 at 8:48 am

      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
      • Vegan Richa Support

        July 17, 2020 at 2:35 pm

        better late than never! I’m glad that you made it here. Thank you!

        Reply
    6. Marj Pritchard

      July 10, 2020 at 9:06 pm

      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
      • Vegan Richa Support

        July 14, 2020 at 10:30 am

        There’s an idea! ! so glad that you loved it. Thank you kindly

        Reply
    7. Mary V

      April 19, 2020 at 7:28 am

      I pickled carrots and daikon 2 months ago and never got around to using it. Are they still good to use?

      Reply
      • Vegan Richa Support

        April 19, 2020 at 1:05 pm

        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
    8. Jacquie

      April 10, 2020 at 7:04 pm

      5 stars
      Made these for dinner and they are so, so delicious.

      Reply
      • Vegan Richa Support

        April 24, 2020 at 9:35 am

        excellent!

        Reply
    9. Nichole

      August 28, 2019 at 5:09 pm

      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
      • Richa

        August 28, 2019 at 5:19 pm

        great!

        Reply
    10. Jocelyn Flint

      June 02, 2019 at 5:40 pm

      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
      • Richa

        June 02, 2019 at 7:15 pm

        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
    11. Morgan L

      May 31, 2019 at 8:15 pm

      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
      • Richa

        June 01, 2019 at 12:20 am

        Awesome!!

        Reply
    12. Swati P.

      May 31, 2019 at 12:51 pm

      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
      • Richa

        June 04, 2019 at 7:36 pm

        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
    13. S

      May 31, 2019 at 7:35 am

      I’m thinking of making this into a rice bowl instead! Looks so yummy!

      Reply
      • Richa

        May 31, 2019 at 11:01 am

        yes will definitely work in a bowl!

        Reply
    14. Rebekah

      May 30, 2019 at 2:42 pm

      5 stars
      Could you use chickpea tofu in this? It sounds amazing! Can’t wait to make it!

      Reply
      • Richa

        May 30, 2019 at 2:50 pm

        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
    15. Shannon Skinner

      May 29, 2019 at 4:52 am

      I’m pretty sure this is the most delicious looking sandwich I’ve ever seen! I NEED to try this x

      Shannon | https://shannonmichelle1.blogspot.com/

      Reply
      • Richa

        May 29, 2019 at 10:08 am

        Thanks!

        Reply

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