Tangy Tofu Vegan Banh Mi Recipe
Tangy, sweet, salty and spicy, this vegan tofu banh mi recipe has it all. I’ve packed this flavorful vegan sandwich with sweet and salty hoisin-glazed tofu, spicy quick-pickled veggies and lots of refreshing herbs. Enjoy!
Servings: 4 sandwiches
- 8 slices Silver Hills Mack's Flax Sprouted Grain Bread toasted
- 1 340g package extra firm tofu
- 1 cup cilantro leaves
- 4 inch piece cucumber finely sliced or shaved on a mandoline
- ½ cup mint leaves
- 2 tablespoons hoisin sauce gluten free if needed
- 1 tablespoon coconut oil or avocado oil
- ¼ teaspoon five spice powder
- 2 cups firm veggies such as parsnip, carrot, daikon, kohlrabi grated, mandolined, or cut into matchsticks
- 1 cup rice vinegar
- 1 jalapeño, with or without seeds sliced
- 2 teaspoons cane sugar
- ½ teaspoon salt
Start by making the pickled veggies: pack the vegetables and jalapeño slices into a 500ml mason jar or resealable container. Sprinkle the sugar and salt over the veggies and then pour over the vinegar. Place the lid on the jar and shake up the mixture. If you can, let it sit for an hour – or you can make this in advance, it will keep well for five days in the fridge.
Slice the tofu into two equal squares. Then, take each square and cut horizontally into 2 thinner squares. In a small bowl, mix the hoisin and five spice. Brush the tofu with the hoisin mixture on both sides.
In a large nonstick skillet, heat 1 tbsp avocado oil over medium heat. Fry the tofu until it’s browned on both sides – about 3-4 min a side. If you want a more intense hoisin flavour, you can give the cooked slices an extra brush with hoisin once cooked - or add a bit to the bread!
To assemble the sandwiches, spread both sides of the toast with a bit of mayo and a drizzle of sriracha. Add some pickled veggies, squeezing extra moisture out if you’ve grated them. Then add a slice of tofu, some cucumbers and a little handful of mint and cilantro.