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Tofu Banh Mi Vegan Sliders

These tofu banh mi vegan sliders are packed with flavour and a fun twist on the classic banh mi sandwich. They’re great as finger food or appetizers for a party, or as a delicious dinner served with fries or a salad.
5 from 3 votes
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Course: Appetizer, Main Course
Cuisine: American
Total Price: $8.46
Price per Serving: $0.85
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 10 sliders
Calories: 289kcal

Ingredients

  • 450 grams (16 oz) extra-firm tofu drained and pressed - $1.75
  • 4 tablespoons soy sauce - $0.20
  • 3 tablespoons water - $0.00
  • 2 tablespoons maple syrup - $0.67
  • 2 tablespoons tomato paste - $0.17
  • 1 tablespoon brown sugar - $0.09
  • 2 cloves of garlic grated or finely minced - $0.16
  • 1 teaspoon ginger grated or finely minced - $0.02
  • teaspoon liquid smoke - $0.02
  • 2 large carrots peeled and julienned – $0.22
  • 250 grams (4 oz) daikon radish peeled and julienned (can sub winter radish or red radishes) - $0.00 (free from my garden)
  • 1 cup (240 ml) apple cider or rice vinegar - $0.96
  • ½ cup water - $0.00
  • 1 tablespoon sea salt - $0.09
  • 2 tablespoons white sugar - $0.12
  • 3 tablespoons aquafaba* garbanzo cooking liquid - $0.00
  • ½ cup (120 ml) neutral-tasting oil – $0.40
  • 1 ½ tablespoons sriracha or sambal oelek adjust to taste - $0.20
  • 2 tablespoons oil for frying – $0.10
  • 10 vegan slider buns - $1.45
  • 1 small cucumber sliced - $0.38
  • 4 green onions very thinly sliced - $0.40
  • 2 long green chili peppers sliced - $0.96
  • A handful of cilantro - $0.10

Instructions

  • Slice the tofu into squares to fit the size of your slider buns. You might not be able to get perfect squares for each slider, but that’s ok, you can put a couple of leftover ends together into one slider.
  • Combine the soy sauce, 3 tablespoons water, maple syrup, tomato paste, brown sugar, garlic, ginger and liquid smoke in a ziplock bag. Taste the marinade and adjust the balance of salty and sweet if necessary. Add the tofu slices and massage it in a bit. Leave to marinate for at least 15 minutes, flipping the bag from time to time.
  • In a bowl combine the vinegar, ½ cup water, salt and sugar. Add the carrots and radish and leave to pickle for at least 15 minutes (the longer the better).
  • Put the aquafaba in a tall container and insert an immersion blender. With the blender running, slowly add the neutral oil to make a mayo. Mix in the sriracha and a pinch of salt. Refrigerate until ready to make the sliders.
  • Heat the 2 tablespoons of oil for frying in a pan over medium-high heat. Remove the tofu from the bag and fry for a couple of minutes on each side until golden and crispy. Remove to a paper towel-lined plate.
  • Toast the slider buns and slather some sriracha mayo on each side. Top with cucumber slices, fried tofu, pickled veggies, green onion slices, chili pepper slices and fresh cilantro.
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Nutrition

Calories: 289kcal | Carbohydrates: 28g | Protein: 7g | Fat: 16g | Saturated Fat: 1g | Sodium: 1224mg | Potassium: 303mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2560IU | Vitamin C: 11.2mg | Calcium: 67mg | Iron: 2mg
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.