Bite into this meaty and perfectly flavored Tofu Banh Mi with quick pickled carrots and cucumbers and topped with creamy Bánh Mî sauce.
Disclosure: This post may contain affiliate links.
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
Sara says
I never leave comments on recipes but this one is 100% the best recipe I’ve ever used for anything…ever. These are my absolute favorite sandwiched and primo comfort food so I’m super glad I can make one just as delicious as if I’d ordered it at a restaurant. Leftover marinade is great to use for quick fried rice
Melissa says
Excellent recipe. Leftovers make a great Buddha bowl.