Vegan Spicy Sriracha Tofu Banh Mi

This Spicy Sriracha Tofu Banh Mi is the most flavorful sandwich you will ever eat! It is layered with Miso Lime mayo, easy Sriracha baked tofu, quick pickled veggies, and cilantro. Plus, this Vietnamese recipe is made vegan and gluten free.

If there was one sandwich that had it all, it would be the Banh Mi.

I still remember my first bite of a Bahn Mi like it was yesterday. It wasn’t at an authentic Vietnamese restaurant. I wish I could say it was on a once in a lifetime trip to Vietnam. But, this memorable bite occurred in my collage cafeteria.

And just to be clear, this cafeteria wasn’t any foodies dream joint, but sitting in that upholstered booth surrounded by my roommates, it was still one of the most flavorful sandwiches I had ever taken a bite out of.

I figured, if this sandwich could shine in dim fluorescent lighting on questionably clean plates, it must be an 11 out of 10 anywhere off-campus.

And was it ever. After eating my fair share of Bahn Mi sandwiches out on the town, I perfected this Spicy Sriracha Tofu Banh Mi recipe so that I could enjoy it at home any day of the week.

After tasting and testing many sandwiches, I realized the brilliance of this dish was all in the layers. And this Spicy Sriracha Tofu Banh Mi has plenty of them. Each one is full of flavor and when they come together, hold onto your sandwich! It makes for one creamy, crunchy, spicy, bright, herby, umami bite.

And of course, I made this Spicy Sriracha Tofu Banh Mi Catching Seeds approved. It is both gluten-free and vegan while still being just as (if not more!) flavorful than the traditional version.

Layers in this Spicy Sriracha Tofu Banh Mi:

• Bread: we are looking for a good white baguette here. There is a time and place for whole wheat bread, and this isn’t it. You want something milf in flavor and soft in texture so the spicy, sweet, and bright flavors in this sandwich can really shine.
• Mayo: mayo is delicious. Miso lime mayo is next level. It’s creamy, slightly citrus-y and packed with a big umami bang.
• Cilantro: doing what it does best, aka adding big fresh flavor to this Spicy Sriracha Tofu Banh Mi.
• Spicy Sriracha Tofu: A Bahn Mi is usually made with meat, but this baked spicy tofu has a toothsome texture and loads of flavor. Surprisingly, its not too spicy either, just the perfect punch of flavor. (If you’re really really not into spice, you can sub this baked tofu.)
• Pickled veggies: the crown of the banh mi. These fresh made pickled veggies add a pop of freshness and a welcome crunch.

Spicy Sriracha Tofu Banh Mi

• Author: Laurel
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 80 minutes
• Yield: 4 servings 1x
• Category: Entree
• Cuisine: gluten-free, nut-free, vegan

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Description

This Spicy Sriracha Tofu Banh Mi is the most flavorful sandwich you will ever eat! It is layered with Miso Lime mayo, easy Sriracha baked tofu, quick pickled veggies, and cilantro. Plus, this Vietnamese recipe is made vegan and gluten free.

The length of the recipe can make it look intimidating, but don’t get intimidated! It is all easy techniques and cooking methods!

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Ingredients

Scale 1x2x3x

For the pickled vegetables:

• 2 medium carrots, cut into thin strips
• 1 cucumber, cut into thin strips
• 1 bunch radishes, sliced
• 1/2 cup apple cider vinegar
• 1/2 cup unseasoned rice vinegar
• 1/2 cup water
• 1/4 cup maple syrup
• 1 teaspoon salt
• 3 bay leaves
• 8 allspice berries
• 1/4 teaspoon crushed red pepper flakes

For the Miso Lime Mayo:

• 1/2 cup mayo (vegan if needed)
• 2 teaspoon mellow white miso
• 1 teaspoon sriracha
• Zest of one lime
• 1 teaspoon lime juice

For the Spicy Sriracha Baked Tofu (Trader Joe’s also has a great store bought option!):

• 1 package extra firm tofu, cut into slices
• 2 tablespoons sriracha
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder

The rest:

• 1 gluten free baguette
• 1/4 cup cilantro leaves

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Instructions

For the pickled veggies:

1. Add all the ingredients except the veggies into a medium saucepan. Heat the mixture until it starts to steam. Remove from the heat and add in the veggies. Let sit at room temperature until cool.

For the tofu:

1. Preheat the oven to 350 degrees. Spray a baking sheet with nonstick cooking spray. In a bowl, stir together the sriracha, salt, and garlic powder. Add in the tofu and toss to coat. Place on a baking sheet and bake for 40 minutes, flipping halfway through.

For the Miso Lime Mayo:

1. Stir together all the ingredients and set aside.

To assemble:

1. Half the baguette and spread each side with the mayo. Line the bottom with the sriracha tofu and the top with cilantro. Top the tofu with pickled veggies, place the top half on the bottom, slice and serve.

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Nutrition

• Serving Size: 0
• Sugar: 0
• Sodium: 0
• Fat: 0
• Saturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 0
• Fiber: 0
• Protein: 0
• Cholesterol: 0