Recipe by April Viar
A bold, crunchy, rock-inspired vegan sandwich with banh mi vibes
The Bahn Scott is a playful, flavor-packed vegan twist on the classic banh mi, named as a nod to rock and roll legend. This sandwich brings together tangy pickled vegetables, savory marinated tofu, creamy heat, and fresh herbs for a bite that is loud, layered, and completely satisfying. It is a true fusion of Vietnamese-inspired flavors and plant-based comfort.
Planning ahead with overnight marination makes all the difference here. The tofu soaks up savory, slightly sweet notes, while the vegetables develop that signature banh mi tang. Piled onto warm ciabatta and finished with chili oil and herbs, this sandwich delivers big flavor in every bite.
Why You’ll Love This Recipe
- Big Flavor Energy – Tangy, spicy, creamy, and crunchy all at once.
- Make-Ahead Friendly – Overnight marination builds deep flavor.
- Fresh and Hearty – Balanced textures with fresh veggies and savory tofu.
- Fun Twist on a Classic – A creative vegan spin on banh mi.
Bahn Scott
- Total Time: About 1 hour active time plus overnight
- Yield: 4 Sandwiches 1x
- Diet: Vegan
Description
Vegan Banh Mi–Inspired Sandwich with Marinated Tofu
This vegan banh mi–inspired sandwich features marinated baked tofu, tangy pickled vegetables, creamy sriracha mayo, and fresh herbs layered on warm ciabatta bread for a bold, satisfying meal.
Ingredients
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1 ciabatta baguette
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1 block Certified Vegan Nasoya Super Firm Tofu
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1 cup whole cilantro, stems and leaves
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2 cups carrots, shredded
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1 English cucumber, sliced
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1 red onion, sliced into medium pieces
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1 1/2 cups rice vinegar, divided
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3 scallions, sliced into long pieces
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1/2 cup Follow Your Heart Vegenaise
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1 tablespoon Fly By Jen Chili Oil
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1/2 teaspoon toasted sesame oil
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3 tablespoons sriracha, divided
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2 tablespoons rice vinegar, divided
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1 tablespoon San-J Certified Vegan Gluten Free Reduced Sodium Tamari
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1 tablespoon maple syrup
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2 tablespoons water
Instructions
Pre-Preparation
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Slice the tofu crosswise into about 10 slices.
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In a bowl, combine tamari, 1 tablespoon rice vinegar, maple syrup, and water. Pour over tofu slices and marinate overnight in an airtight container.
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Place shredded carrots, sliced cucumber, and sliced red onion into separate containers. Add 1/2 cup rice vinegar to each and refrigerate overnight.
Cooking and Assembly
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Preheat the oven to 350°F.
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Arrange marinated tofu on a parchment-lined sheet pan. Bake for 30 minutes, flipping halfway through. Remove from oven and let cool slightly.
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Bake the ciabatta baguette in the oven for 10 minutes until warmed and lightly crisp.
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In a small bowl, mix vegan mayo with 2 tablespoons sriracha to create the spread.
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Slice the baguette lengthwise and spread the sriracha mayo on both sides.
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Layer cucumbers, carrots, scallions, and baked tofu onto the bread.
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Drizzle with chili oil and toasted sesame oil.
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Finish with cilantro and red onion. Slice and serve.
Notes
Overnight marination is key for maximum flavor.
Drain vegetables lightly before assembling to avoid soggy bread.
Adjust heat level with more or less sriracha and chili oil.
Serve immediately for the best texture contrast.
Nutrition info is approximate.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Sandwich
- Method: Baking, Marinating
- Cuisine: Vietnamese-Inspired
Nutrition
- Serving Size: 1 sandwich
- Calories: 480kcal
- Sugar: 8g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 16g
