Grilled Tofu Banh Mi

Layers of seasoned grilled tofu, a creamy spicy spread of homemade Sriracha mayonnaise, sweet salty and crunchy pickled veggies piled high, garnished with fresh cilantro and jalapeno, all on top of a soft chewy baguette. ← THIS is the king of sandwiches, and it’s called Grilled Tofu Banh Mi.

If you are new to Banh mi, welcome my friends, come this way, take a seat, get your napkins ready. Banh mi is actually the word for a Vietnamese bread, but don’t worry, I’m not going to make you hunt down this particular bread. Luckily, banh mi bread is fairly similar to a soft baguette, so we can still get all that sandwich yum without the grocery store stress. (Grocery store stress is totally a thing, who’s with me?)

Once you have a fluffy baguette it’s all about layering sweet and salty pickled veggies, and (in this recipe) glorious grilled tofu, with a hearty smear of Sriracha mayonnaise. I mean, what more could you ask for in a sandwich? THIS is my new favourite sandwich for the summer with its explosions flavours and textures. I just can’t get enough!

To make Grilled Tofu Bánh Mì: start by draining and pressing the tofu for at least 15 minutes. Then toss the tofu in a bag or a covered dish with the marinade ingredients. You can let this marinate for 15 mintues, or toss it in the fridge to marinate for up to 3 days. I love this because if I don’t use all the tofu in one go, I have tofu in the fridge at the ready!

Once marinated, grill the tofu a couple minutes per side until it’s browned and even lightly charred on some bits. For added flavour, as it’s cooking brush on a leftover marinade.

I used a grill pan for my tofu, but you could also use your barbeque. If you don’t have either of those just fry the tofu in a skillet with a bit of oil. I also like to toast my bread by throwing it on the grill for a few minutes.

Make the Sriracha mayonnaise by simply mixing together vegan mayonnaise with the sriracha. Sometimes delicious things are just so very easy! If you aren’t a fan of spice, just skip the Sriracha and use plain vegan mayonnaise.

Now assemble your grilled tofu banh mi. Spread on a thick layer of Sriracha mayo, top that with the grilled tofu, add a big pile of pickled veggies, and garnish with cilantro and jalapeno. Napkins at the ready? Dive in!

5 from 1 vote

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Grilled Tofu Bánh Mì

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

 

Layers of seasoned grilled tofu, a creamy spicy spread of homemade Sriracha mayonnaise, sweet salty and crunchy pickled veggies piled high, garnished with fresh cilantro and jalapeno, all on top of a soft chewy baguette. ← THIS is the king of sandwiches, and it’s called Grilled Tofu Banh Mi.

Course: Main Course

Cuisine: Vietnamese

Servings: 4 sandwiches

Calories: 356 kcal

Author: Sam Turnbull • It Doesn't Taste Like Chicken

Ingredients

For the grilled tofu:

• 1 block extra-firm tofu, drained, pressed, and sliced into 8 pieces
• 3 tablespoons lime juice
• 2 tablespoons soy sauce
• 2 tablespoons agave or maple syrup
• 1 clove garlic, minced

For the Sriracha mayonnaise:

• 1/4 cup vegan mayonnaise
• 2 teaspoons Sriracha (or to taste)

For the sandwiches:

• 1 soft baguette cut into 4, or 4 bread rolls
• 1 recipe Quick and Easy Pickled Sandwich Veggies
• 1 handful cilantro, chopped
• 1 jalapeno, sliced (optional)

Instructions

For the tofu:

1. Drain and press the tofu for at least 15 minutes. You can follow the ultimate guide for pressing tofu here. Cut the tofu into 8 slices, then toss the tofu in a bag or a covered dish with the all marinade ingredients, the lime juice, soy sauce, agave, and garlic. You can let this marinate for 15 mintues, or toss it in the fridge to marinate for up to 3 days. I love this because if I don’t use all the tofu in one go, I have tofu in the fridge at the ready!

2. Once marinated, grill the tofu a couple minutes per side until it’s browned and even lightly charred on some bits. For added flavour, as it’s cooking brush on a leftover marinade. I used a grill pan for my tofu, but you could also use a BBQ. If you don’t have either you can fry the tofu in a skillet with a bit of oil. I also like to toast my bread a bit by throwing it on the grill for a few minutes.

For the Sriracha Mayo:

1. Make the Sriracha mayonnaise by simply mixing together vegan mayonnaise with the Sriracha in a small bowl. If you aren’t a fan of spice, just skip the Sriracha and use plain vegan mayonnaise.

To assemble the sandwiches:

1. Spread a thick layer of Sriracha mayo, top that with the grilled tofu, add a big pile of pickled veggies, and garnish with cilantro and jalapeno.

Bon appetegan!

Sam.