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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 #VeganRicha #TofuBanhMi #VeganBanhMi #Nutfree #Recipe Can be glutenfree
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5 from 14 votes

Curried Tofu Banh Mi Recipe

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.
Prep Time15 minutes
Cook Time25 minutes
Pickling time1 hour
Total Time40 minutes
Course: Main Course, Snack
Cuisine: Vegan Gluten-free, Vietnamese
Keyword: banh mi sandwich, vegan banh mi
Servings: 3
Author: Vegan Richa

Ingredients

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
US Customary - Metric

Instructions

  • 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. 

Notes

Variations: Add 2 tsp minced lemongrass to the coconut cream for the curried tofu. 
Use Vegan mayo instead of curry sauce. The crisped tofu is almost like Tofu Satay, and other dressings such as peanut butter sauce will go very well too.
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.
 
Nutrition is for 1 sandwich, includes whole grain mini baguette

Nutrition

Calories: 369kcal | Carbohydrates: 44g | Protein: 17g | Fat: 13g | Saturated Fat: 5g | Sodium: 642mg | Potassium: 221mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4750IU | Vitamin C: 2.4mg | Calcium: 223mg | Iron: 3.2mg