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This Curried Tofu Banh Mi is Delicious, refreshing and comes together within 30 mins. Easy Vegan Banh Mi Sandwich with coconut curry sauce! Vegan Nutfree Recipe. Can be glutenfree. Jump to Recipe
Start the Summer with this refreshing Banh mi Sandwich! Baguette or bread, pickled veggies, seared tofu with curry spices, coconut curry sauce, all made from scratch! assembled as you like and served. Try to not eat all of that delicious seared and glazed tofu!. You can also serve the tofu and veggies in wraps or a bowl with some vermicelli/noodles.
What is Banh Mi ?
A banh mi sandwich is Vietnamese snack sandwich with many textures and flavors, spicy, sweet, herby, tangy and a mouthful. there are many variations of banh mi with various proteins, marinades and such. A common banh mi consists of a baguette filled with pickled carrots, cucumber, radish/daikon, cilantro, mayo/other creamy dressing, and a protein. I use tofu for my protein and marinate it with curry spices and coconut cream. Instead of mayo, I use a creamy coconut curry sauce. You can use vegan mayo and veggies and herbs that you have. Lets make this amazing Tofu Banh Mi!
Ingredients for Tofu Banh Mi Sandwich and Substitution options
- Pickled veggies use rice vinegar, water, a bit of sweetener and salt for the soaking and veggies such as carrots, cucumbers, jalapeno and baby radish. Shred or slice the veggies to use.
- The protein is firm or super firm tofu, that is pressed and then crisped on a skillet. Then simmered in a mix of curry powder, soy sauce, salt, garlic powder and some coconut cream. Use the coconut cream from a can of full fat coconut milk and use the rest of the can milk to make the curry sauce.
- Coconut curry sauce is just curry powder, garlic and salt. You can add some heat(cayenne or sambal oelek) or other flavor to preference.
- Add other crunchy veggies for assemble such as lettuce or greens, cilantro, thai basil etc.
- To make this Soy-free: Use my chickpea Tofu. It will need less time to panfry. And use coconut aminos instead of soy sauce.
- To make this Gluten-free: Serve the banh mi over greens or gluten free bread or in a glutenfree wrap.
Step Photos:
Make the pickling solution and soak the veggies in it. Cover and chill in the refrigerator until ready to serve.
Press the tofu, prep the ingredients for the curry marinade.Pan fry the tofu to crisp, then add the coconut milk, curry powder, soy sauce an garlic and mix. Cook until it thickens. Flip the tofu mid way to coat.
Make the coconut curry sauce and simmer to thicken. Take off heat. It will continue to thicken as it cools. Make an assembly station when ready to serve. Warm the tofu before serving. Toast the bread of choice, baguette or wraps.
Spread a layer of the coconut curry sauce, then greens of lettuce, then layer the tofu slices, then pickled veggies, then cilantro/mint and jalapeno if using. Slice and serve!
Tips to make Tofu Banh Mi
- Pickle the veggies for longer for the best flavor. I usually keep them overnight.
- Use a container that can fit all the veggies without having to use cups of vinegar.
- Sear the tofu in batches so that they fit in the pan in a single layer. I use a cast iron pan which gives a great sear without burning the edges or making them chewy
- Drain the pickled veggies in a strainer for a few minutes before using else the sandwich will get too wet.
- The coconut curry sauce thickens on cooling, reheat so it thins out enough to spread. You need only a bit per sandwich as there is enough overall moisture.
Make Ahead:
You can make the pickled veggies, pan fry the tofu, chop the veggies/greens ahead and store separately for upto 2 days in the refrigerator. Reheat the tofu before making sandwiches.
More Sandwiches from the blog
- Pulled BBQ Jackfruit Sandwiches
- Breaded Portobello Mushroom Sandwiches
- Cauliflower Cheddar, Pesto Sandwiches
- Tofu Egg Salad Sandwich
- Chickpea Avocado Salad Sandwich
- Roasted Veggie Sandwich
- Roasted Butternut, Caramelized onion Sandwich
Curried Tofu Banh Mi Recipe
Ingredients Â
Pickled veggies:
- 1/2 cup rice wine vinegar, , or sub apple cider vinegar or white vinegar
- 1/3 cup hot water
- 1/4 tsp sea salt
- 1 tsp maple syrup
- 2/3 cup thinly sliced or shredded carrot
- 1/2 cup sliced cucumber
- 1/2 cup shredded or thinly sliced daikon or white radish, , optional
- 1 jalapeno, thinly sliced, , optional
Curried Tofu:
- 14 oz firm or extra firm tofu, , pressed for atleast 20 mins
- 1 tsp curry powder, , less or more to preference
- 1.5 tsp soy sauce, or tamari
- 1 tsp maple syrup or sugar
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 3 tbsp coconut cream, (scoop from a can of full fat coconut milk)
Coconut curry sauce:
- 3/4 cup coconut milk
- 1/2 tsp flour, , rice flour for glutenfree
- 1/2 tsp curry powder
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp sugar
Other:
- cilantro or mint or both
- lettuce or crunchy baby greens
- bread or baguettes
InstructionsÂ
- Pickle the vegetables: Combine the vinegar, water, salt, sweetener in a thin tall or shallow wide container with a lid. Mix well. Add the veggies and press down to submerge. Close the lid and chill for atleast an hour. (if the veggies dont fit, double the pickling mix)
- Mix everything under coconut curry sauce in a saucepan. Heat over medium heat and bring to a boil, stirring occasionally. Simmer for 2-3 mins to thicken, then take off heat.
- Slice the pressed tofu into 1/2 inch thick slices. Heat a cast iron skillet over medium heat. Add oil and spread.
- When the skillet is hot, place the tofu slices carefully. Cook for 3-4 mins per side. Mix the rest of the ingredients in the coconut cream and add to the pan. mix and cook to thicken the sauce. Flip the tofu slices mid way while the sauce is simmering to coat both sides well. Take off heat.
- Assembly: Drain the veggies from the pickling mix. Toast the sandwich bread or baguette slices (optional).
- Spread a layer of the coconut curry sauce on the bread, then greens or lettuce, then layer the tofu slices, then pickled veggies, then cilantro/mint and jalapeno if using. Add some sriracha or sambal oelek for additional heat (optional). Slice and serve!To Store: You can make the pickled veggies, pan fry the tofu, chop the veggies/greens and store separately for upto 2 days in the refrigerator. Reheat the tofu before making sandwiches.Â
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this for lunch today. Put together all of the elements and served them over brown jasmine rice. So delicious.! I could drink that curry sauce by the pint. Thanks for another favourite recipe VeganRicha!
There’s an idea! ! so glad that you loved it. Thank you kindly
I pickled carrots and daikon 2 months ago and never got around to using it. Are they still good to use?
Hi Mary, they will keep in the refrigerator for up to 6 months, but are best if eaten within 3 months. They are still safe to eat after 3 months, but they will start to lose some crunchiness and the flavor will not be as good
Made these for dinner and they are so, so delicious.
excellent!
Delicious! Thanks for posting your recipe.
I made a vegan lite version by dropping the sweeteners, using unsweetened coconut milk, marinated but didn’t fry the tofu, used oil-free chickpea vegan mayo instead of the coconut curry sauce, and lastly, swapped out the bread for a carrot moroccan wrap (a zucchini or green wrap might be even better with that combination).
🙂
-Nichole
great!
This was stunningly delicious and my kids gobbled it! I think the coconut cream spread really makes it. I didn’t quite get 3 Tbs of cream off the too of the can of coconut milk, and since we wanted more of it anyway, next time I’ll just buy a can of coconut cream and make double. But there will definitely be a next time because this is now a family fave.
yay!!! yes the extra curry sauce adds so much more flavor! You can also lightly bake the tofu, then marinate it in the coconut cream mixture overnight and then crisp and thicken more to serve whenever needed
Super delicious. I messed up and mixed up some of the curry sauce ingredients with the curried tofu ingredients and it still came out excellent. It’s a forgiving recipe . 🙂 My family loved it!
Awesome!!
Hi Richa!
First of all, I want to tell you what a huge fan I am of yours. Your Indian recipes (especially pakoras!) help me get over homesickness to an unimaginable degree. So, big thanks for that.
Secondly, I want to tell you how much I appreciate you always attributing the foods to their true culture/country of origin. There are many very famous vegan food bloggers out there who simply take, for example, Indian recipes and pretend it’s their own thing, which is honestly very irritating. Thanks for your integrity.
I read in an interview of yours that you live in Seattle. I do too! Do you have any favourite vegan restaurants here that you can recommend?
Thank you,
Swati
Thank you Swati. Yes i live in central seattle! I currently love kati thai in SLU, pizza pi in U district, and frankie jos ice cream (it is so good and theyhave 3 location now of all plant based ice creams)
I’m thinking of making this into a rice bowl instead! Looks so yummy!
yes will definitely work in a bowl!
Could you use chickpea tofu in this? It sounds amazing! Can’t wait to make it!
Yes you can! Chickpea tofu doesnt brown too much and you also dont want to cook it for too long. Pan fry just for a minute, then add the coconut cream and spice mixture and cook for another minute or 2 to thicken and glaze the tofu and use. For additional flavor, add some curry powder to the chickpea flour batter when making the chickpea tofu.
I’m pretty sure this is the most delicious looking sandwich I’ve ever seen! I NEED to try this x
Shannon | https://shannonmichelle1.blogspot.com/
Thanks!