Tofu Banh Mi

Name: Tofu Banh Mi
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 400g marinated firm tofu; 2 small cucumbers; 2 small carrots; 2 large red chillis; 1 bunch coriander; 4 crusty bread rolls; 3/4 cup plain mayonnaise, egg or plant-based; Heaped 1/3 cup finely chopped spring onion (1 small bunch, white and pale green section); 2 teaspoons fresh grated ginger; 2 teaspoons sesame oil; Salt to taste; 1/2 cup plain mayonnaise, egg or plant-based; 1 teaspoon honey; 1 teaspoon sriracha for mild, add more to taste

A healthy lunch option that’s fresh and fast!

This veggie banh mi roll is perfect for a light lunch that you can grab and go. You can prep the ingredients ahead of time and assemble it fresh, or wrap the rolls up ready for your lunchbox.

A week full of lunches sorted in fifteen minutes!

Cook Your Tofu

I start out by grilling some marinated tofu until charred and delish on both sides. Buying marinated tofu cuts down on prep (and dishes!), so I love this speedy shortcut that is low on effort and big on flavour.

Shred Your Veg

Use a speed peeler for thin ribbons of carrot and the cucumber. You can store them in containers filled with cold water for up to 4 days. This stops your veg from oxidising, keeping it fresh and crisp.

Make the Mayos

These simple spreads combine store-bought mayonnaise with punchy flavours to bring this banh mi to life! Use it on the rolls or on anything else you like!

More Healthy Recipe Ideas

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More Healthy Recipe Ideas 〰️

Broccoli and Feta Salad — Cauliflower Butter Masala — Spinach + Artichoke Filo Pie

Recipe Variations

If tofu isn’t your vibe, these classic Vietnamese flavours can pair wonderfully with other protein choices! Try sliced boiled eggs or a plant-based meat alternative.

If you’re in for the real deal, shredded chicken and sliced pork are fabulous options. You can even opt for seafood!

Tofu Banh Mi

Yield: 4

Author: Hayley Paterson

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

A healthy lunch option that’s fresh and fast, these tofu banh mi rolls are great to grab and go.

Ingredients

For the Banh Mi

400g marinated firm tofu
2 small cucumbers
2 small carrots
2 large red chillis
1 bunch coriander
4 crusty bread rolls

For the Spring Onion Mayo

3/4 cup plain mayonnaise, egg or plant-based
Heaped 1/3 cup finely chopped spring onion (1 small bunch, white and pale green section)
2 teaspoons fresh grated ginger
2 teaspoons sesame oil
Salt to taste

For the Spicy Mayo

1/2 cup plain mayonnaise, egg or plant-based
1 teaspoon honey
1 teaspoon sriracha for mild, add more to taste

Instructions

To start, prepare the tofu. Cut the tofu into thick, even slices. Heat a grill pan and drizzle with rice bran oil.
Place the tofu slices onto the grill pan, running diagonally along the grill lines. After 2-3 minutes, rotate the tofu to the opposite diagonal.
Once the tofu is well-charred on side, flip the tofu pieces over and repeat on the other side.
Remove the tofu from the pan and set aside.
To prepare the fillings, wash the carrots and cucumbers, then pat dry with a tea towel. Use a speed peeler to strip ribbons off the veg. Stop when you reach the core, then rotate the veg and peel another side. Repeat until all sides of the veg have been peeled.
Pick the coriander leaves from the thicker stems. Wash very thoroughly to remove any sand. Set aside.
Thinly slice the chillis. Set aside.
Make the mayonnaises by combining all of the ingredients in a small bowl. Set aside.
To assemble the rolls, slice the rolls open. Start with a generous layer of the spring onion mayo on the base, then layer the carrot and cucumber slices on top. Divide the grilled tofu evenly among the rolls. Top with coriander and chilli as desired, then finish with the spicy mayo.
Enjoy fresh, or wrap tightly in compostable cling wrap and store in the fridge for up to 2 days.