Vegan “Cheater” 15 Minute Banh Mi Sandwiches
Servings: 2 sandwiches
When you're craving a delicious vegan Vietnamese banh mi-style sandwich but are short on time, this "cheater" version of a tofu banh mi is ready in less than 15 minutes and still delicious! Note the instructions for how to avoid any measurements to speed up the process even more.
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Ingredients
- 1/2 block extra firm tofu
- 1/4 cup shredded carrots
- 1/4 cup shredded cabbage
- 1/3 cup rice vinegar or can substitute white vinegar
- 1 tbls sugar
- 1 tbls hoisin sauce
- 1 tbls soy sauce
- 1 tbls agave
- 1 tsp lime juice
- 1/8 cup vegan mayonnaise
- cilantro
- 1 jalapeno, thinly sliced optional
- 1 French baguette cut in half to make two sandwiches
Instructions
- While I've provided exact measurements for this recipe, what makes this so quick and easy is that you really don't need to measure anything exactly. If you want to breeze through this from prep to plate as quickly as possible, feel free to note below where I say, 'For measurement-free prep."
- Combine the shredded carrot and cabbage in a small bowl with the rice vinegar and sugar, toss it together with your hands, and set aside. For measurement-free prep, put your shredded veggies in a bowl and pour the rice vinegar over until just barely covering the veggies, then add a scant spoonful of sugar and toss to combine.
- Combine the hoisin sauce, soy sauce, agave, and lime juice and whisk to combine. For measurement-free prep, note that the hoisin, soy sauce, and agave are a 1:1:1 ratio so just fill a large spoon with each sauce to add equal proportions of each, then add a splash of lime juice.
- Slice the tofu block and place on a non-stick fry pan over medium heat. Brush or use a spoon to lightly coat the tofu with the sauce. Flip the tofu slices every minute or so, coating with more sauce each time you flip it. You'll want the tofu to be well-seared, about 6-8 minutes.
- Once you've coated the tofu a few times, add the mayonnaise to the remaining sauce and stir to combine. If it's completely liquid, add a bit more mayo (this will be spread directly on the bread so it can be runny but you don't want it to just run off).
- Remove the tofu from the heat and assemble the sandwich. Spread a generous amount of the mayo-sauce mixture on the bread, then place the tofu slices, then some of the quick-pickled shredded veg, squeezing out any excess vinegar. Finally top with chopped cilantro and jalapeno if using. Serve immediately.