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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. | CatchingSeeds.com

Spicy Sriracha Tofu Banh Mi

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  • 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

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!


Ingredients

Scale

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

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.


Nutrition

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