Banh mi chay – Vietnamese vegetarian sandwich with tofu Recipe
Banh mi chay is a vegetarian version of the famous Vietnamese sandwich, where meat is replaced with aromatic tofu and crunchy vegetables. In Vietnam, these sandwiches are bought in the morning on the way to work or in the evening as a quick dinner. In taste it resembles a French baguette with vegetables, but thanks to the soy–lime sauce and pickled carrot it is much more expressive.
This vegetarian banh mi captures the essence of the classic Vietnamese street sandwich without using meat. Aromatic marinated tofu, quick-pickled carrot and fresh herbs create a complex, vibrant flavor in a simple baguette.
Chef's tips
Pressing the tofu well before marinating is key – the drier it is, the better it absorbs the soy–lime marinade and the crispier it gets in the pan. Don’t skip briefly toasting the baguette: the contrast between the warm, crunchy bread and cool vegetables makes a big difference.
How to serve
Serve immediately after assembling, with extra chili slices and lime wedges on the side so everyone can adjust the heat and acidity. It also works well as a packed lunch if you keep the components separate and assemble just before eating.
Ingredients
- baguette - 3 piece
- tofu - 300 g
- carrot - 2 piece
- cucumber fresh - 1 piece
- cilantro fresh - 10 g
- mayonnaise - 4 tablespoons
- soy sauce - 3 tablespoons
- lime - 1 piece
- rice vinegar - 3 tablespoons
- sugar - 1.5 tablespoons
- vegetable oil - 3 tablespoons
- chili pepper - 0.5 piece
- pickled cucumber - 1 piece
- salt - 0.25 teaspoons
- black pepper - 0.25 teaspoons
Preparation
- Remove the tofu from the package, wrap it in paper towel and gently press with your hand to get rid of excess water. Cut into slices about 1 cm thick, then into rectangles matching the length of the baguette.
- In a bowl, mix 2 tablespoons of soy sauce, the juice of half a lime and a pinch of pepper. Add the tofu to the marinade, gently coat each piece and set aside for 10–15 minutes.
- Peel the carrot and grate it on a coarse grater or cut into thin matchsticks. In a small bowl, mix the rice vinegar, sugar and salt until the sugar dissolves. Add the carrot, mix and set aside for at least 10 minutes – it should soften slightly but remain crunchy.
- Cut the fresh cucumber into thin lengthwise slices. Cut the pickled cucumber into thin strips. Finely chop the chili (remove the seeds if you prefer it milder). Rinse and dry the cilantro, and strip the leaves from the thick stems.
- Heat the oil in a pan over medium-high heat. Arrange the tofu pieces in a single layer and fry for 3–4 minutes on each side, until the surface is golden and slightly crispy. Towards the end of frying you can pour the remaining marinade into the pan and let it reduce slightly so the tofu becomes more aromatic.
- In a small bowl, mix the mayonnaise with 1 teaspoon of lime juice and 1 teaspoon of soy sauce. Stir until you get a smooth, slightly salty sauce.
- Slice the baguettes lengthwise, but not all the way through, so that a “pocket” is formed. Place them in an oven preheated to 180°C for 2–3 minutes or on a dry pan until the crust is crispy and the inside is warm.
- Spread the inside of each baguette with the mayonnaise sauce. Place a few slices of fresh cucumber and pickled cucumber on the bottom.
- Add a portion of pickled carrot, a few cilantro leaves and pieces of hot tofu. Sprinkle a little chopped chili on top.
- Gently press the sandwich with your hand so the ingredients “settle”, and serve immediately while the baguette is still warm and crispy.
Storage
Store leftover fried tofu in an airtight container in the refrigerator for up to 2 days. Reheat briefly in a dry pan before using. Assemble the sandwiches just before serving so the baguette stays crispy and the vegetables remain fresh.
This version of banh mi chay is inspired by simple street stalls in Vietnam, where the vendor quickly fills a warm baguette with whatever fresh vegetables and herbs are on hand. The pickled carrot and soy–lime tofu bring back that same balance of sour, salty and slightly sweet flavors.
