Quietly Vegan


1 pound extra-firm tofu

3/4 cup shredded carrots

1/2 cup shredded daikon radish

3 tablespoons sugar

1/4 teaspoon salt

1/3 cup brown rice vinegar

2 tablespoons water

2 tablespoons vegetable oil

4 1/2 tablespoons hoisin sauce

3 tablespoons soy sauce or tamari

1 1/2 teaspoons Sriracha sauce, and more to drizzle on the sandwiches as desired 

1 long baguette or four French rolls

Vegan mayonnaise

1/2 cucumber, peeled and sliced thin

2 Tablespoons pickled jalapeño peppers

3/4 cup fresh cilantro

​​​Banh Mi

This recipe for Banh Mi is a delicious Vietnamese inspired sandwich featuring barbecued tofu, do chua pickles (carrots and daikon radish), jalepenos, cucumber and cilantro, on a French baguette.

Serves 4

Prep time approximately 20 minutes, with 1 hour for marinating the carrot and daikon.


  1. In a bowl, combine the carrot, daikon radish, sugar, salt, vinegar and water.  Cover and refrigerate for at least an hour.
  2. Drain and press the tofu for 20 minutes. I use a TofuXpress​, but you can certainly press your tofu the traditional way: wrap the tofu in several layers of paper towels or in a tea towel, place the wrapped tofu between two plates or cookie sheets, and put something heavy on top, such as several cans of beans or a cast iron skillet. 
  3. In a small bowl, combine the hoisin, soy sauce, and Sriracha.  Set aside.
  4. When the block of tofu is pressed, cut it in thirds, and then cut each third into three 1/2 inch thick slices. Heat the oil in a skillet over medium heat. Add the tofu and cook until it browns and becomes slightly crispy.  Turn frequently.
  5. When the tofu has browned, spread the hoisin mixture on the tofu and flip to coat and cook.  Make sure both sides get coated. Remove from heat.
  6. Drain the carrot and daikon mixture.
  7. Slice the baguette lengthwise. Spread vegan mayonnaise (I love Just Mayo!) on both sides of the baguette, drizzle additional Sriracha as desired.  Layer cucumber slices, tofu, the carrot and daikon radish, the pickled jalapeños, and the cilantro. Slice the baguette into four sandwiches and serve.

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Recipe adapted from Robin Robertson's "Breaking Banh" printed in JanFeb. 2012 VegNews.