These vegetarian tofu banh mi are Vietnamese-inspired sandwiches filled with crispy fried tofu, quick pickled vegetables, and a spicy peanut sauce.
It’s a relief to find a vegetarian sandwich whose ingredients go beyond the usual predictable list:
cheese
carbs
more cheese
tomatoes.
Not that there’s anything wrong with cheese—I just appreciate variety.
I’d love to see more deli vegetarian options that aren’t simply “tomato, basil, mozzarella” with lettuce “if you insist” and maybe hummus if we’re being extravagant.
After trying this tofu banh mi, I’m sold. It delivers a combination of textures and flavors:
crispy
crunchy
pickled
spicy
tart
tangy
nutty.
This sandwich is anything but boring, and once you make it at home you’ll see why.
- 14 oz extra-firm tofu, sliced crosswise into 1/2-inch slabs
- Salt and black pepper
- 1/3 cup cornstarch
- 2 carrots, shredded
- 1/2 cucumber, peeled, seeded, and thinly sliced
- 1 tsp grated lime zest
- 1 tbsp lime juice
- 1 tbsp soy sauce
- 1/4 cup Greek yogurt
- 1/4 cup peanut butter
- 2 tbsp sriracha
- 3 tbsp vegetable oil
- 4 Italian sub rolls, split lengthwise and toasted
- Place the tofu on a paper towel–lined baking sheet in a single layer and let it drain for 20 minutes. Press the tofu dry with paper towels, season with salt and black pepper, then dredge each slab in cornstarch and set on a plate.
- In a large bowl, toss together the shredded carrots, sliced cucumber, lime juice, and soy sauce. Let the vegetables sit for 15 minutes to mellow and lightly pickle.
- In a small bowl, whisk together the Greek yogurt, peanut butter, sriracha, and lime zest to make the spicy peanut sauce.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until both sides are browned and crisp, about 4 minutes per side. Transfer cooked tofu to a paper towel–lined plate to drain any excess oil.
- Spread the spicy peanut sauce on both cut sides of each toasted roll. Layer the crispy tofu and pickled vegetables on the rolls, gently press the sandwiches together, and serve immediately.
More veggie sandwiches!
Roasted Zucchini, Garlic, and Basil Hummus Sandwiches
Grilled Eggplant Subs with Fontina and Tomato Jam
Cornmeal-Crusted Okra Fried Grilled Cheese
From Around the Web:
Grilled Zucchini and Corn Crostini — Greens & Chocolate
White Bean Artichoke Basil Toasts — Pinch of Yum
Korean BBQ Jackfruit Sandwiches with Tahini Slaw — Oh My Veggies
Roasted Tomato Caprese Grilled Cheese — How Sweet It Is
Buffalo Falafel Subs — Foxes Love Lemons