Vegan Banh Mi Sandwiches with Sweet Chili Air Fryer Tofu
A plant-based take on a Vietnamese classic: banh mi! Sweet chili air fryer tofu gets paired with pickled carrot, cucumber, jalapeño and fresh herbs, all stuffed inside a soft French roll.
Prepare the pickled carrots by adding the grated carrots to a quart sized glass jar. Mix the vinegar, hot water, sugar and salt together in a measuring cup or bowl. Stir to dissolve sugar and salt. Pour over carrots and refrigerate for at least 20 minutes before serving.
Air Fryer/Baked Tofu
Prepare the tofu by pressing it gently in a clean dish cloth or paper towels, then cutting into 12 long rectangles, like tofu fingers. Mix soy sauce and sweet chili sauce in bowl.
Spread a thin layer of sweet chili marinade on the bottom of your baking dish, then place your tofu pieces on top. Then, brush the rest of marinade on top. Marinate for at least 10 minutes, up to overnight.
Line air fryer with parchment paper or spray with baking spray. Air fry at 400°F for 12 minutes, or until browned on the edges. Alternatively, you can bake these in the oven at 400°F for 25 minutes, turning halfway through.
Assemble the Banh Mi
Slice French rolls lengthwise, not cutting all the way through.Remove some of inside of the bread to make room for the filling. Then, warm in oven or air fryer for 60 seconds.
Spread mayo on bread, then add cucumber, jalapeño, herbs, pickled veggies and 4 pieces of tofu. Serve right away.
Notes
Substitution Options:
Extra firm or firm tofu can be used. With extra firm tofu, you don't have to press it quite as long, since it has less liquid.
Soy sauce - sub with coconut aminos or tamari for gluten-free
Carrots - sub with grated or julienned daikon radish
Rice vinegar - sub with apple cider or white vinegar
Sugar - sub with other sweetener of your choice
French rolls - sub with Mexican bolillos, soft baguette or any soft, long bread roll.
Persian cucumbers - sub with english cucumber or peeled standard cucumber.
Jalapeño - sub with any spicy chili or sweet bell pepper to omit the spiciness
Tip: use leftover tofu marinade to make a sauce for stir fry veggies. Just add to a small pan of cooking veggies, then stir in a whisked slurry of 1 teaspoon cornstarch with 2 tablespoon water.To make oil-free: use oil-free plant-based mayo or cashew cream.