Banh mi roll on a serving board
WRITTEN BY
SERVES:
4
Prep Time:
40 minutes
Cook Time:
10 minutes

Bánh mì is a favourite Vietnamese street food that beautifully blends French and Vietnamese culinary traditions.

This iconic sandwich features a crispy, airy baguette filled with a delightful mix of flavours and textures. Our vegetarian version keeps all the magic of the original, with marinated tofu, tangy pickled vegetables, crunchy red cabbage and a flavour boost from sriracha and fresh coriander.

The real secret ingredient in our Wonky Tofu Banh Mi is our Vegan Mushroom pate, which adds a savoury richness to the vegan sandwich.

Whether you're a bánh mì newbie or a seasoned fan, try this for lunch, dinner or just a weekend snack.

INGREDIENTS:

TOFU:

  • 1 300g block tofu
  • 2 Tbsp hoisin sauce 
  • 2 Tbsp maple syrup 
  • 1 clove garlic, minced 
  • ½ tsp sriracha

PICKLED VEGETABLES:

  • 4-5 radish 
  • ½ large carrot 
  • ½ red onion
  • 1 cup vinegar 
  • 1 cup water
  • 1 Tbsp sugar 
  • 1 tsp salt

You could also use cucumber if you have it, or any other vegetables you enjoy pickling.

ACCOMPANIMENTS:

  • 4 fresh baguettes
  • Mushroom Pâté (try our delicious wonky recipe here!)
  • 1/4 red cabbage, shredded
  • Extra hoisin sauce and/or sriracha
  • Fresh coriander to garnish (optional)

INSTRUCTIONS:

Begin by marinating the tofu:

  1. Unpackage the tofu and place onto a plate, then stack another plate on top to press out the excess liquid. Set aside for 10 minutes to drain.
  2. Slice the tofu block into 12 pieces.
  3. Mince the garlic, then add to a bowl along with the hoisin sauce, maple syrup and siracha.
  4. Dip the tofu into the marinade, making sure to evenly coat each side. Set aside for at least 20 minutes- the longer the better to allow the tofu to soak up all the flavor.
  5. Once marinated, heat a large frying pan with oil and cook the tofu on either side for 2-3 minutes until lightly caramelized. Set aside.

Prepare the pickled vegetables:

  1. Thinly slice the radish and red onion. Slice the carrots into thin matchsticks. Transfer prepared vegetables into a jar or bowl.
  2. Add water, vinegar, salt and sugar into a sauce pan and bring to the boil.
  3. Once boiling, pour the pickling liquid over the vegetables and set aside to cool.

To assemble the banh mi:

  1. Thinly shred the red cabbage
  2. Slice the bread rolls in half and spread with a generous layer of mushroom pate
  3. Stack with cooked tofu, pickled vegetables, cabbage, then drizzle with your chosen sauces and a garnish of fresh coriander
wonkybox

Tofu Banh Mi with Pickled Veggies

Our vegetarian take on this favourite Vietnamese sandwich keeps all the magic of the original, with marinated tofu, tangy pickled vegetables, crunchy red cabbage and flavour packed sauces.
WRITTEN BY
ABOUT
ABOUT

tell us what you think

tempting recommendations

Hearty satay squash, mushroom and cauliflower curry with chickpeas, coconut milk and peanuts in a blue pot - a creamy, plant-based dinner idea.
Satay Squash, Mushroom & Cauliflower Curry

Creamy satay curry with squash, mushrooms & cauliflower - a nutty, hearty, plant-based dinner perfect for autumn evenings.

Fresh orange, celery, apple, date and pistachio salad with citrus dressing - a bright, seasonal fruit and veg recipe from Wonky Box.
Orange, Celery, Apple, Date & Pistachio Salad

Crunchy celery, sweet dates, juicy orange & pistachios - this quick salad is a seasonal, two-person wonder from your Wonky Box.

Golden filo-topped curried winter pie filled with creamy potato, carrot, cauliflower and spinach – a hearty seasonal recipe with Wonky veg.
Dump & Bake Curried Winter Pie

Golden filo meets creamy spuds, carrots & cauliflower in this dump-and-bake curried winter pie - a fuss-free, family favourite.

Creamy grapefruit posset set in grapefruit skins, chilled and zesty with a silky citrus finish.
Grapefruit Posset

A silky, citrusy pudding made from winter grapefruit – this posset is proof that dessert doesn’t need to be fussy to be fancy.