This Banh Mi Tofu Sandwich is a vegan version of the classic Vietnamese sandwich. Pan-fried tofu, pickled veggies, spicy mayo, all piled on to a crusty baguette. A flavorful and fresh sandwich ready in 30 minutes!
The flavors of banh mi are some of my favorite! I love the combo of fresh, bright veggies and the spicy mayo. I dream of this sandwich all the time.
This is my tofu version. Instead of the classic pork, I made a vegan banh mi with tofu! I cut the tofu into small strips and pan-fry with some soy sauce and maple syrup to give it a bit of flavor.
But then I let the veggies do the work. We quick pickle carrots and daikon radish for bright flavor. Add cucumber, cilantro, jalapeño, and scallions for freshness. Then there's spicy mayo! All served on a delightful baguette.
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What Is Banh Mi?
Banh mi is a Vietnamese sandwich with a little bit of French inspo.
The sandwich starts with a baguette. It typically has pork, sometimes in a pâté style. And veggies! Usually pickled carrot and radish, cucumber, and cilantro.
My vegan version keeps the style of the original sandwich, just swapping tofu in for the meat. Delish!
Why You'll Love This Banh Mi Tofu Sandwich
- Dietary needs - this sandwich is totally vegan! It's refined sugar free and it can be easily made oil-free and gluten-free.
- Flavor packed meal - tangy pickled veggies, savory tofu, and spicy mayo
- Fresh & vibrant - veggies, herbs, cucumber, and tangy mayo. This sandwich is incredibly fresh!
Ingredient Notes & Substitutions
Tofu Banh Mi
- Super Firm Tofu: look for super firm tofu, this is the vacuum packed tofu that is pre-pressed. This tofu holds up significantly better than any other firmness level. If you can't find super firm, use extra firm instead
- Soy Sauce, Tamari, or Liquid Aminos: this adds salty flavor. For gluten-free, use tamari or liquid aminos
- Maple Syrup or Agave: for a bit of sweetness
- Liquid Smoke: adds a smoky, meaty flavor. This is a key ingredient in so many vegan recipes because it helps add that depth. I highly recommend using it!
- Extra Virgin Olive Oil: for cooking, optional
Pickled Veggies
- Daikon Radish: this is a white skinned radish that looks like a large carrot. If you cannot find daikon radish, you can sub regular radish or omit
- Carrots: use whole carrots, not baby carrots
- Boiling Water
- White Vinegar: you can sub apple cider vinegar or rice vinegar
- Sweetener: a quick pickle typically uses some type of sweetener. Maple syrup, agave, or white sugar all work!
- Salt
Sriracha Mayo
- Mayo: you can use store bought vegan mayo or my WFPB Mayo recipe
- Sriracha: you can also use any chili paste
- Sweetener: maple syrup or agave
The rest of the sandwich
- Baguette: use a French style baguette that comes in a paper bag for that nice crust
- Cucumber: I used baby cucumbers. I like to slice into thin strips lengthwise, but feel free to cut into small slices
- Jalapeño Peppers
- Scallions
- Fresh Cilantro
Step-By-Step Instructions
Step 1. Quick pickle the veggies. Place the carrots and radish in a medium bowl or mason jar. Add the boiling water, vinegar, maple syrup, and salt. Set aside to pickle.
Step 2. Make the sriracha mayo. In a small bowl whisk together the mayo, sriracha, and maple syrup. Set aside.
Step 3. Cook the tofu. In a small bowl whisk together the soy sauce, maple syrup, and liquid smoke. Heat the oil in a large skillet over medium heat. Add the tofu and cook for 4-5 minutes per side until golden (if your pan is smaller you may need to do this first step in two batches to get each piece cooked on both sides). Add the sauce and cook another 5-7 minutes, stirring occasionally, allowing the sauce to cook off completely.
Step 4. Assemble the sandwiches. Spread the sriracha mayo on the bottom of the baguette. Add the tofu, cucumber, pickled veggies, jalapeños, scallions, and cilantro.
FAQ & Expert Tips
Yes! Prep the tofu and pickled vegetables ahead of time, then assemble just before serving.
If possible, only prepare a sandwich right before assembly. But if you want to assemble ahead of time, I recommend wrapping in deli/parchment paper and then tightly wrapping in plastic wrap.
Recipe Prayer
Thank you God for this sandwich. Thank you for vegan versions of our favorite foods. Amen.
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📖 Recipe
Banh Mi Tofu Sandwich
Ingredients
Tofu Banh Mi
- 1 16 Ounce Block Super Firm Tofu quartered and sliced into strips
- ¼ Cup Soy Sauce, Tamari, or Liquid Aminos
- 2 Tablespoons Maple Syrup or Agave
- 1 Teaspoon Liquid Smoke
- 1 Tablespoon Extra Virgin Olive Oil for cooking, optional
Pickled Veggies
- 1 Small Daikon Radish julienned (if you cannot find daikon radish, you can sub regular radish or omit)
- 2 Medium Carrots julienned
- 1 Cup Boiling Water
- ½ Cup White Vinegar can sub apple cider vinegar or rice vinegar
- 1 Tablespoon Maple Syrup or Agave or White Sugar
- ½ Teaspoon Salt
Sriracha Mayo
- ½ Cup Vegan Mayo or WFPB Mayo
- 1 Tablespoon Sriracha
- 1 Tablespoon Maple Syrup or Agave
The rest of the sandwich
- 1 Medium Baguette halved and cut into 2 or 3 segments
- 1 Medium Cucumber sliced into thin strips lengthwise using a vegetable peeler
- 2 Medium Jalapeño Peppers sliced
- 2-4 Scallions sliced
- Fresh Cilantro
Instructions
- Quick pickle the veggies. Place the carrots and radish in a medium bowl or mason jar. Add the boiling water, vinegar, maple syrup, and salt. Set aside to pickle.
- Make the sriracha mayo. In a small bowl whisk together the mayo, sriracha, and maple syrup. Set aside.
- Cook the tofu. In a small bowl whisk together the soy sauce, maple syrup, and liquid smoke. Heat the oil in a large skillet over medium heat. Add the tofu and cook for 4-5 minutes per side until golden (if your pan is smaller you may need to do this first step in two batches to get each piece cooked on both sides). Add the sauce and cook another 5-7 minutes, stirring occasionally, allowing the sauce to cook off completely.
- Assemble the sandwiches. Spread the sriracha mayo on the bottom of the baguette. Add the tofu, cucumber, pickled veggies, jalapeños, scallions, and cilantro.
Nutrition
Nutrition information is an estimate.
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