This curried tofu banh mi is a delicious, refreshing meal perfect for lunch or dinner. It's an easy vegan banh mi sandwich with coconut curry sauce! (nut-free with easy gluten-free option. 17 grams protein, 3 grams fiber per serving.)

Recipe Snapshot

  • Prep time: 35 minutes
  • Cook time: 25 minutes
  • Total time: 60 minutes
  • Yield: 3
  • Category: Main Course, Snack
  • Cuisine: Vegan Gluten-free, Vietnamese

Ingredients

For the Pickled Veggies

  • 1/2 cup rice wine vinegar (or apple cider vinegar or white vinegar)
  • 1/3 cup hot water
  • 1/4 teaspoon sea salt
  • 1 teaspoon 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)

For the Coconut Curry Sauce

  • 3/4 cup coconut milk
  • 1/2 teaspoon flour (Use rice flour for gluten-free.)
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sugar

For the Curried Tofu

  • 14 ounces firm or extra firm tofu (pressed for atleast 20 mins)
  • 1 teaspoon curry powder (less or more, to preference)
  • 1 1/2 teaspoons soy sauce (or tamari, for gluten-free)
  • 1 teaspoon maple syrup (or sugar)
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 3 tablespoon coconut cream (scoop from a can of full fat coconut milk)

For the Banh Mi

  • cilantro or mint (or both)
  • lettuce (or crunchy baby greens)
  • 3 mini baguettes (Use gluten-free, if needed.)

Method

Pickle the vegetables.

  1. Combine the vinegar, water, salt, and 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 at least an hour. If the veggies don't fit, double the pickling mix.

Make the curry sauce.

  1. 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.

Make the curried tofu.

  1. Slice the pressed tofu into 1/2" thick slices. Heat a cast iron skillet over medium heat. Add oil and spread it out on the pan.
  2. When the skillet is hot, place the tofu slices carefully. Cook for 3-4 mins per side. Mix the rest of the tofu ingredients in the coconut cream, and add to the pan. Mix and cook to thicken the sauce. Flip the tofu slices midway through cooking while the sauce is simmering to coat both sides well. Take off heat.

Assemble the tofu banh mi.

  1. Drain the veggies from the pickling mix, and toast the 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!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.