My vegan tofu banh mi sandwiches come together with marinated tofu, pickled vegetables, and a spicy vegan mayo. Served on a crusty baguette with fresh herbs, each bite is tangy, savory, bright, and crunchy!
Banh mi is a popular Vietnamese and French fusion street food, typically containing pork, veggies, and a creamy mayonnaise spread on a pillowy soft baguette. Instead of stuffing my banh mi with meat, I use zesty tofu instead!
Want more delicious tofu recipes? Try my crispy rice paper dumplings, vegan buffalo tofu nuggets, or baked teriyaki tofu next.
Tofu banh mi ingredients
Here's what you need to make a Vietnamese tofu sandwich, plus my recommendations and suggested substitutions.
- Tofu Marinade: Extra firm tofu makes the perfect "meat" for this sammie! Whisk together soy sauce, rice vinegar, maple syrup, garlic, and ginger for a quick marinade.
- Vegan Sriracha Mayo: Make a creamy mayo spread that's both dairy-free and egg-free by whisking together vegan mayonnaise, sriracha, minced garlic, and salt.
- Quick-Pickled Veggies: A classic banh mi topping! Carrots, cucumber, and daikon radish are pickled in a simple vinegar-sugar brine.
- Baguette: Vietnamese baguettes are lighter and softer than French ones, but use whatever you can find, both work well.
Note from Jenna: Can't find daikon? Swap in sliced red radishes or leave it out. For a gluten-free version, use tamari instead of soy sauce and your favorite gluten-free bread.
How to make banh mi at home
This is a quick overview of the steps with easy-to-follow step-by-step process photos. For measurements, jump down to the recipe card.
Step 1: Marinate the tofu
Cut the tofu into ½-inch slices. To an airtight container, add soy sauce, rice wine vinegar, maple syrup, minced ginger, and garlic cloves. Add the tofu slices and gently toss with the quick marinade. Cover and place in the fridge for 10 minutes.
Step 2: Make quick pickled veggies
As the tofu marinates, quick pickle the vegetables in a jar or airtight container. To do this, add the julienned cucumber, carrots, and radish. Stir in the rice vinegar and sugar then place in the fridge for 10 minutes.
Step 3: Sear the tofu
Warm olive oil in a nonstick pan over medium heat. Add tofu slices in a single layer and sear for 2-3 minutes on each side, until golden brown and crispy.
Step 4: Whisk spicy mayo together
While the tofu cooks, mix vegan mayo, sriracha, minced garlic, and salt together in a small bowl. Taste and adjust heat level depending on how spicy you prefer your sauce.
Step 5: Assemble the sandwich
To make banh mi sandwiches, slice the crispy baguettes lengthwise. Spread a layer of spicy vegan mayo on the bread. Layer with crispy tofu, pickled veggies, sliced jalapeno, and fresh cilantro. Cut in half and enjoy immediately!
Cooking tips
I've tested this vegan banh mi sandwich recipe several times in my kitchen so you can recreate it easily in yours. Follow these tips for the best results:
- Press tofu: Remove excess moisture by pressing for 15-30 minutes. The extra step is worth it for the best taste and texture.
- Make the pickled veggies ahead: Quick-pickled vegetables are delicious, but they develop even more flavor after a day or two. Prep them 1-2 days in advance if you can.
- Toast the baguette: Arrange the sliced baguette face-up on a baking sheet. Broil for 2-3 minutes, until lightly browned and crisp.
- Assemble right before serving: To avoid soggy sandwiches, build them just before eating. Store leftovers separately in the fridge for up to 5 days.
Suggested equipment
Tofuture Tofu PressThis unique tofu press is the easiest way to evenly and cleanly remove water from tofu to improve the flavor and texture. I hope you enjoy this vegan banh mi recipe as much as we do! If you give it a try, let us know what you think by leaving a rating. I love hearing from y'all!
Tofu Banh Mi Recipe
Ingredients
Tofu Marinade
- 14 ounces extra-firm tofu drained and pressed
- ½ cup soy sauce
- ¼ cup rice vinegar
- 2 tablespoon maple syrup
- 2 teaspoon minced ginger
- 2 garlic cloves minced
Vegan Sriracha Mayo
- ½ cup vegan mayonnaise
- ¼ cup sriracha
- 1 garlic clove minced
- 1 teaspoon kosher salt
For the sandwich
- 2 vietnamese baguettes
- ½ cucumber cut into matchsticks
- 2 carrots cut into matchsticks
- ½ daikon radish cut into matchsticks
- 1 jalapeno thinly sliced
- ½ cup rice vinegar
- 2 tablespoon granulated sugar
- 1 tablespoon olive oil
- 1 cup fresh cilantro
Instructions
- Cut the tofu into ½-inch slices, making each into a rectangle. Add soy sauce, rice vinegar, maple syrup, minced ginger, and garlic cloves to a shallow bowl. Gently toss the tofu slices in the marinade, cover the bowl, and place in the refrigerator for 10 minutes.
- As the tofu marinates, quick pickle the veggies in a jar or airtight container. Add the matchstick cucumber, carrots, and radish then cover with rice vinegar and sugar. Stir to combine then place in refrigerator for 10 minutes.
- Warm olive oil in a nonstick skillet over medium heat. Add the marinated tofu slices and sear for about 5 minutes, flipping once halfway through. Each side should be brown and slightly crispy.
- In a small bowl, whisk together vegan mayo, sriracha, minced garlic, and salt. Set the spicy vegan mayo aside.
- Slice the baguettes in half lengthwise and place face-up on a baking sheet. Broil for 2-3 minutes until toasted. To assemble sandwiches, spread spicy vegan mayo on the toasted baguette slices and add the seared tofu.
- Top with pickled vegetables, jalapeño slices, and fresh cilantro. Place the baguette tops on and cut each sandwich in half.
- Enjoy immediately for a quick lunch or weeknight meal. Assemble the sandwiches just before serving to prevent sogginess. Store leftovers separately in the fridge for up to 5 days.
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