Bite into this meaty and perfectly flavored Tofu Banh Mi with quick pickled carrots and cucumbers and topped with creamy Bánh Mî sauce.
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I recently came to the decision that My Darling Vegan needs more sandwich recipes!
I have a few, like my Tempeh Rueben, Vegan Egg Salad Sandwich, and BLT with Avocado Mayo but that’s about it. With so many amazing sandwich options out in the world, two is not nearly enough! So today I begin fixing what’s missing on MDV with a brand new sandwich recipe – the Tofu Banh mi.
This sandwich is one of my favorites I’ve ever made. It’s an artisan baguette stuffed with smoky and chewy tofu, creamy Banh mi sauce, and quick pickled veggies. It’s finished with fresh cilantro and jalapeños for a sandwich I think you’re going to love it!
Recipe Video
Ingredients & Substitutions
A blend of Vietnamese and French foods, this sandwich combines Vietnamese meats and vegetables with the French baguette and its wonderful creamy condiments for a sandwich that will amaze you.
Here is everything you need.
- Extra Firm Tofu – Look for extra-firm tofu that is not water-packed, such as Trader Joe’s High-Protein Tofu or Super Firm Sprouted Tofu. These types of tofu do not have excess water and do not need to be pressed. If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu pressor a weighted, towel-lined cutting board.
- Marinade – This is a combination of soy sauce, rice vinegar, maple syrup, sesame oil, and fresh ginger.
- Oil – Any high-heat oil will do like coconut or avocado.
- Vegan Mayonnaise – My favorite brand is Just Mayo. It is shelf-stable and has a similar price point to non-vegan mayonnaise. However, any vegan mayo will do.
- Hoisin Sauce
- Sriracha
- Quick Pickled Veggies – A combination of carrots, cucumbers, jalapeños, granulated sugar, rice vinegar, and salt.
- Baguette
- Cilantro
- Jalapeño
Step-by-Step Instructions
Step One – Marinate the Tofu
The first step is swapping out the Vietnamese meat for marinated tofu.
I used extra firm tofu that is pressed and marinated in a mixture of soy sauce, sesame oil, hoisin sauce, and rice vinegar for a classic Vietnamese taste. Let the flavors soak into the tofu for at least an hour.
Cut tofu into 1/4″ slices and pan-fried it in hot oil for that chewy, crispy texture.
Step Two – Quick Pickled Vegetables
Thinly slice the carrots, cucumbers, and jalapeños. Whisk them together with the rice vinegar, sugar, and salt. Cover and refrigerate until ready to use.
For this recipe, I omitted the daikon because they can be difficult to find and I like to keep my recipes as simple as possible. However, if you can find daikon at your local grocery store, feel free to add that in with the carrots and the cucumber for a more authentic vegetable mix.
Step Three – Creamy Banh Mi Sauce
Lastly, make the creamy Banh mi sauce.
The Bahn mi fusion brings together Vietnamese flavors with French condiments. A combination of vegan mayonnaise, soy sauce, hoisin sauce, and Sriracha (or jalapeños) are whipped up into a spicy, tangy, creamy, and oh-so-delicious sauce that will have you licking your fingers for more.
Serving and Storing
Serving – This sandwich should be served shortly after assembling. If it sits out too long, the bread will start to get soggy
Storing – Store leftovers separately. Quick pickled vegetables and Banh mi sauce can be stored in an airtight container in the refrigerator for up to 7 days. The tofu should be stored in the refrigerator for up to 5 days.
More Vegan Sandwich Recipes
- Tempeh Reuben Sandwich
- BBQ Jackfruit Sandwich with Avocado Slaw
- Vegan Meatball Sub
- Vegan Black Bean Burger
- Ultimate BLT with Avocado Mayo
Tofu Banh Mi
Ingredients
Marinated Tofu
- 8 ounces extra firm tofu, drained and pressed
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup maple syrup
- 2 tbsp sesame oil
- 2 tsp fresh grated ginger
- 1 tbsp cooking oil
Creamy Bánh Mî Sauce
- 1/4 cup vegan mayonnaise
- 2 tsp hoisin sauce
- 1 tsp soy sauce
- 1 tsp maple syrup
- 1 tsp Sriracha
Pickled Vegetables
- 1/3 large carrot, cut into matchsticks
- 1/2 small cucumber, cut into matchsticks
- 1/2 jalapeño, seeded and cut into thin rings
- 1/4 cup rice vinegar
- 1 tsp granulated sugar
- 1/2 tsp salt
Everything Else
- 12 inches baguette, cut in half
- a few fresh sprigs of cilantro
- 1/4 jalapeño, seeded and cut into thin rings
Instructions
- Combine all the ingredients for the tofu marinade EXPECT the cooking oil in a large, shallow dish. Slice the tofu into (4) 1/4" slices and place in the marinade so that tofu is completely submerged. Marinate for at least 1 hour.
- Combine the ingredients for the pickled vegetables in a small bowl. Cover and refrigerate until ready to use.
- In a small bowl, whisk together the ingredients for the Creamy Banh Mi Sauce. Refrigerate until ready to use.
- Once tofu is marinated, heat oil in a large skillet over medium heat. Once the oil is hot, add the tofu. Cook for about 5 minutes per side, until the tofu is dark and crispy.
- Cut the baguette in half and then slice each baguette lengthwise to open. Generously spread the creamy Banh Mi sauce over both sides of each baguette. Add cooked tofu and a small handful of pickled carrots and cucumber. Top with fresh cilantro and jalapeño and serve immediately.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Vera says
I didn’t make the tofu as I didn’t want to go through all the work and I’m not used to it on veggie banh mi. Traditional banh mi has daikon as well so I pickled that with the carrot and then just put fresh cucumber strips on separately. The banh mi sauce was delicious. My biggest recommendation is to lightly toast the bread! I’m not a big toasted bread person, but for this sandwich it makes a big difference.
CrossFitIA5 says
Fantastic flavors. Served with peanut sauce because don’t care for vegan mayonnaise and it was delicious.
Tonia says
FLAVOR BOMB! This Bahn Mi sandwich is delicious! Amazing balance of flavor. You have to make this!
Corinne says
I absolutely LOVE this recipe, if I am ever craving something comforting I make this dish. It tastes like way more work than it actually is. I have made it so many times that I don’t even need the recipe anymore. The only modification I make is adding lettuce for some more crunch. Other than that the recipe is PERFECT! Again I can’t stress enough this is the best Bahn Mi recipe you will find.
Priya says
Can I use siracha mayo that’s already combined?
Sarah McMinn says
Sure!
John says
I have just completed 1 year since going vegan, at (67) best decision I’ve ever made just wish I discovered it sooner the challenge for me has been to replace whatever it was I ate before going vegan with a healthy plant based alternative, that tasted great,I never thought that I could put together a sandwich that could replace for taste say a lamb kebab for example ? Well thank you Sarah you have created a masterpiece with your Own Tofu Ban Mi . Totally scrumptious and knocks a lamb kebab out of the park . Now I am looking for a recipe to replace scotch broth Soup . Any Ideas ? thanks again John.
QUITA BARRON says
Hi there John
I dont have an actual vegan recipe for Scotch Broth but there is an excellent stock on the market named “Better than Bouillon – Roasted Beef Base” which might help with the depth of flavour you are looking for. I buy mine from LuckyVitamin.com
Hope this helps
Cheers
Q
Amanda says
Delicious, quick, easy! This will go into the rotation for sure. Thank you!
Manisha Mishra says
This recipe is amazing. I just made it tonight for myself and my parents and we loved it. This tastes exactly like a Bahn Mi sandwich I can get at my favorite restaurant. Thanks for such an easy yet delicious recipe.
April says
Super easy and delicious! I added radishes to my pickled veggies and made a big batch. Love that you can prep all the parts and store them for a few days.
Cassidy J says
Would it be ok to sub honey for maple syrup?
Sarah says
Sure. I don’t suggest honey because it’s not considered vegan, but I’m sure it would work just fine.
Hayley Morrin says
Could you bake the tofu in the oven instead of frying? I always have terrible luck frying tofu – it comes out soft not crispy.
Sarah says
Sure, you could bake it at about 400 for 20 minutes or so, flipping halfway through.
Catherine says
Quick and simple to make for dinner after work! We have made them two weeks in a row, with leftovers for lunch the next day. Delicious! Love them! Thank you for the great recipe!
Errin says
These sandwiches were delicious! I loved the sauce. I added a teaspoon of black sesame oil for extra flavor. Also I added some Thai basil to the sandwiches, which was delicious.
Thank you!
Lynn says
Had my first Tofu Banh Mi at a restaurant while visiting California. When I returned home I found this recipe . It is perfect – simple and delicious. Husband loved it too! Will be making this sandwich often.
Dhara says
Oh my yum! This was a perfect girls night meal that I prepped the night before. It was super easy to assemble everything once it was all cooked and put into a line. We heated up the bread a bit in the oven and it was perfect! Will be making this again soon!
Sarah says
So glad to hear that! Thanks for sharing!
kristin says
wow! i have quite a few vegan banh mi recipes saved, but this one sounds really good!
Sarah says
Thanks! I hope you enjoy it.