This post may contain affiliate links for products I recommend. As part of the Amazon Associates Program, if you use these links to buy something, I may earn a small commission that helps me produce consistent content at no additional cost to you. Thank you for your continued support!
Marinated tofu with pickled veggies, fresh cilantro and vegan sriracha mayo served on a toasted french bread bun is the ultimate meal. This Tofu Banh Mi is one of my family’s favorites. It’s a light, refreshing and satisfying meal for those warm days.
If you make this recipe, let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @dishingwithheather. Love to see all of your tasty recreations!
Hungry for more? Be sure to follow along on Instagram, Youtube, Twitter and Pinterest to get the latest dish!
Tofu Banh Mi (Air fried tofu!)
Vegan banh mi recipe makes for a protein and veggie packed meal
Equipment
- Knife
- 1 medium bowl
- 1 small bowl
- 1 baking pan, for tofu marinade
Ingredients
Tofu
- 1 14oz pack of extra firm tofu
- 1/4 cup agave
- 1/4 cup low sodium soy sauce
- 1/4 cup unseasoned rice wine vinegar
- 1 tbsp sesame oil
Pickled Veggies
- 1 large carrot
- 1 medium daikon radish
- 1 large cucumber
- 1 large jalapeno
- 3/4 cup unseasoned rice wine vinegar
- 1 cup water
- 4 tbsp agave
- 1/2 tsp sea salt
- 1 medium lime
Vegan Sriracha Mayo
- 1/2 cup vegan mayo
- 1 tbsp sriracha
Sandwich
- 4 small french baguettes or bolillo rolls lightly toasted
- 1 bunch cilantro
Instructions
Tofu
- Remove tofu from package and wrap in paper towel and top with something heavy like a pan to press and remove the liquid for at least 30 min
- While the tofu is pressing, mix together the marinade by adding the sesame oil, soy sauce and rice wine vinegar in a baking pan
- Once tofu is ready, cut into 8 rectangles and add to the marinade baking pan
- Let the tofu sit in the marinade for at least 30 min, flipping once halfway
- After the tofu is done marinading, preheat the air fryer to 375 degrees and cook for 15 min flipping once
Pickled Veggies
- Cut carrots, radish and cucumbers into matchsticks and slice jalapeños. Set aside
- In a medium bowl, mix together rice vinegar, water, agave, salt and lime juice from 1 medium lime
- Add the cut up veggies into the bowl and let sit for 15 minutes (if not using right away, you can let it sit in the fridge for a few days)
Vegan Sriracha Mayo
- In a small bowl, add vegan mayo and sriracha. Mix well. Taste and add any additional sriracha if you want more heat
Assembly
- Slice each french bread loaf down the middle horizontally but not all the way through (just enough to add the ingredients for the sandwich)
- Spread the sriracha mayo on both sides of each loaf and add air fried tofu, topped with pickled veggies and a handful of cilantro
- Serve immediately
Notes
- I use the Instant Vortex Air Fryer. Cooking time and temps may vary depending on what air fryer you are using.
- If you don’t have an air fryer, you can also cook the marinaded tofu slices on the stove top. Add a bit of oil to the pan and cook both sides until brown and crispy
- Pickled veggies can be refrigerated for up to a week. I like to cut up all the veggies in one day and place them in a mason jar with the pickling liquid to keep in the fridge.
- You can also make the tofu ahead of time and keep refrigerated. When ready to eat, microwave the pieces to warm them back up. It won’t be crispy, but it will still be tasty
Tried this recipe?Let me know how it was and tag @dishingwithheather on Instagram!