Banh Mi’s are just more than a sandwich to me. My family ate them pretty frequently whether it was after school, on the weekends, at parties, etc. It was the only option when there were no other options.
They have become one of my favorite dishes and I make it often when i’m craving a vegetarian version of it. So for all the Banh Mi lovers like me and the newbies, this Tofu Scramble Banh Mi is for you.
What Is Tofu Banh Mi?
The tofu scramble banh mi sandwich is enjoyable from breakfast to dinner and beyond – whenever you need a satisfying bite. This vegetarian banh mi uses scrambled Hodo All-Day Egg Scramble as the protein source. Non-plant-based versions may contain meatballs, pate, pork, sausage, or chicken.
Making homemade tofu banh mi sandwiches consists of preparing each ingredient and assembling the sandwiches.
- Hodo All-Day Egg Scramble
- Maple Syrup
- Sesame Oil
- Lime Juice
- Neutral Cooking Oil
Pickled Carrots and Daikon:
- White Vinegar, Hot Water, Salt, and Granulated Sugar: These ingredients form your sweet, tangy pickling liquid.
- Shredded Carrot
- Shredded Daikon
- Vegan Mayo and Sriracha: An amped-up mayonnaise sauce is essential to the banh mi experience.
- Toasted Baguettes
- Sliced Cucumber
- Fresh Cilantro
- Thinly-Sliced Small Jalapeño: Not a fan of heat? Skip this.
Which Tofu Is Best for a Scramble?
Extra firm tofu is best for a sturdier texture that mimics scrambled eggs.
Where Is Tofu Found in the Supermarket?
Look for tofu in the produce section of your local grocery store.
Can Tofu Scramble Be Frozen?
Yes! Cooked tofu scramble that is transferred to an airtight, freezer-safe container keeps in the freezer for up to three months.
Can Tofu Scramble Be Reheated?
Yes! Frozen and refrigerated tofu scramble can be reheated in the microwave or using your skillet.
- The pickled carrot and daikon can be made ahead of time and set aside for up to two weeks. Still, aim to use your pickled veggies within 24 hours of preparing and refrigerating them for the best results.
- Feel free to get creative with your veggie selections. Cold cuts like cucumber and bell peppers are delicious, as are avocado slices and sautéed mushrooms.
- Want a saltier bite? Just increase the tamari to your liking.
- Swap the white vinegar for rice vinegar for a sweeter, less acidic pickling liquid. This is a pleasant detour if you don’t mind switching things up.
- Parsley, mint leaves, and green onion also make great herb choices if you don’t like cilantro.
- There are so many ways to repurpose leftover pickled veggies! They are lovely in more banh mi sandwiches, as spring roll fillings, or as rice bowl toppings.
Serve the banh mi sandwiches as soon as possible after assembly. The baguettes will turn soggy quickly due to the natural moisture of the sandwich ingredients.
Store the pickled vegetables, sriracha aioli, and tofu scramble in separate airtight containers for up to a week.
*this page may contain affiliate links, which means I make a small commission for products purchased through my link.Print
Tofu Scramble Banh Mi Sandwich
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- 1 (8oz) Hodo All-Day Egg Scramble
- 2 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp sesame oil
- 1 tbsp lime juice
- Neutral oil for cooking
Pickled carrots and daikon:
- 1/2 cup white vinegar
- 1/2 cup hot water
- 1/2 tsp salt
- 1 tbsp granulated sugar
- 1 cup carrot, shredded
- 1 cup daikon, shredded
- 1 cup vegan mayo
- 2 tbsp sriracha
- 2 large baguettes, toasted
- 2 tbsp sriracha aioli
- 1 cucumber, sliced
- 1/2 cup fresh cilantro
- 1 small jalapeño, thinly sliced (optional)
- pickled carrots and daikon
How to make pickled carrots and daikon:
- To a glass jar, add vinegar, hot water, salt, and sugar stirring to dissolve salt and sugar.
- Then add carrot and radish, stir to coat, and push down to submerge. Cover and place in the refrigerator to chill, where they will pickle until the sandwich is ready.
- The pickled carrots can be made ahead of time and stored for up to 2 weeks.
How to make tofu:
- In a small bowl, add tamari, maple syrup, sesame oil, lime juice, and whisk. Then add the scramble and toss to combine.
- To a large on medium-high heat, add the oil and cook the scramble for 3-5 minutes, or until golden.
- Whisk together all the ingredients in a bowl.
- Serve at room temperature.
- Spread aioli inside each half of the toasted baguette. Layer on the tofu scramble, pickled carrots, daikon, cucumber, cilantro and jalapeño.
- Enjoy! Best when fresh, though ingredients can be prepared beforehand and stored in the fridge.