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Vegan Tofu Banh Mi Recipe (Vietnamese Sandwich)

Vegan Tofu Banh Mi Recipe (Vietnamese Sandwich)

This vegan tofu banh mi transforms the classic Vietnamese sandwich into a plant-based delight. Extra-firm tofu is pressed, marinated in a savory blend of soy sauce, sesame oil, and maple syrup, then pan-fried until golden. The sandwich features quick-pickled carrots, daikon, and red onion for tanginess, plus a creamy sriracha mayo for heat. All components are nestled in a crispy French baguette with fresh herbs and cucumber slices. Perfect for lunch or dinner, this recipe delivers authentic Vietnamese flavors with a satisfying plant-based twist. Make components ahead for quick assembly when hunger strikes. Gluten-free adaptations included!
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Course Dinner, Lunch
Cuisine Vietnamese
Servings 4
Calories 420 kcal

Equipment

  • Tofu press (or heavy books and paper towels)
  • Shallow dish for marinating
  • Small pot for the pickling liquid
  • Non-stick skillet or frying pan
  • Sharp knife and cutting board
  • Food processor or grater for vegetables (optional)
  • Airtight containers for storing leftovers

Ingredients
  

For the Marinated Tofu:

  • 1 block of tofu extra-firm tofu is essential
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons lime juice
  • 1 tablespoon maple syrup
  • 2 cloves minced garlic
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper

For the Pickled Vegetables:

  • 2 medium carrots julienned
  • 1 daikon radish julienned
  • 1/2 red onion thinly sliced
  • 3-4 red radishes thinly sliced
  • 1/3 cup rice wine vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt

For the Spicy Vegan Mayo:

  • 1/2 cup vegan mayonnaise
  • 1-2 tablespoons sriracha sauce adjust to your heat preference
  • 1 teaspoon lime juice
  • Optional: 1 teaspoon hoisin sauce for added depth

For Assembly:

  • 4 fresh baguettes approximately 6 inches each or 2 longer baguettes cut in half
  • Fresh cilantro stems and leaves
  • Cucumber thinly sliced
  • Jalapeño slices optional for extra heat
  • Fresh herbs such as mint or Thai basil
  • Sesame seeds for garnish

Instructions
 

Step 1: Prepare and Press the Tofu

  • The first crucial step in any tofu banh mi recipe is pressing your tofu to remove excess water. This process is essential for achieving the perfect texture and helping the tofu absorb the marinade.
  • Remove the tofu block from its packaging and drain off the liquid.
  • Place the tofu between several layers of paper towels or a clean kitchen towel.
  • Set a heavy object (like a cast-iron skillet topped with a few canned goods) on top of the tofu.
  • Let it press for at least 20 minutes to remove excess moisture.
  • If you're serious about your tofu cooking, investing in a tofu press can be a great way to simplify this process. It's a kitchen tool I use almost weekly!

Step 2: Create the Flavorful Tofu Marinade

  • While your tofu is pressing, prepare the marinade:
  • In a small bowl, whisk together soy sauce, sesame oil, lime juice, maple syrup, minced garlic, garlic powder, and black pepper.
  • After pressing, cut the tofu block into slices about 1/4 inch thick.
  • Place the tofu slices in a shallow dish and pour the mixture of soy sauce and other marinade ingredients over them.
  • Ensure each slice is well-coated, then let marinate for at least 30 minutes. For even better flavor, I recommend marinating for 2-4 hours or overnight in the refrigerator.
  • This marinade infuses the tofu with a perfect balance of savory, sweet, and tangy notes that complement the other components of the vegan banh mi sandwich.

Step 3: Prepare the Pickled Veggies

  • The pickled vegetables provide the signature tangy crunch that makes a banh mi sandwich truly special:
  • In a small pot, combine rice wine vinegar, sugar, and salt. Heat until the sugar dissolves, then remove from heat.
  • Place your julienned carrots, daikon radish, red onion, and red radishes in a clean jar or container.
  • Pour the warm pickling liquid over the vegetables.
  • Let them sit at room temperature for at least 30 minutes, or refrigerate for up to a week.
  • The quick-pickled vegetables add a bright, acidic element that cuts through the richness of the other ingredients. The vibrant colors also make your sandwich visually appealing!

Step 4: Mix the Spicy Vegan Mayo

  • No vegan tofu banh mi is complete without a creamy, spicy spread:
  • In a small bowl, combine vegan mayonnaise, sriracha sauce, and lime juice.
  • Add hoisin sauce if using, and mix well.
  • Adjust the heat level to your preference by adding more or less sriracha.
  • You can use store-bought mayo or make your own for a truly homemade touch. This spicy vegan mayo adds a luscious, creamy texture and a kick of heat that elevates your sandwich.

Step 5: Cook the Marinated Tofu to Golden Perfection

  • Now for the star of our show - perfectly cooked tofu:
  • Heat a non-stick skillet over medium-high heat and add a little bit of oil.
  • Remove the tofu slices from the marinade, saving the leftover marinade.
  • Place the tofu in a single layer in the hot pan (work in batches if needed).
  • Cook for 3-4 minutes on each side until golden brown and slightly crispy.
  • In the last minute of cooking, pour a bit of the leftover marinade over the tofu for an extra flavor boost.
  • The key to perfect pan frying is patience - don't flip the tofu too early. Let it develop that beautiful golden crust for the best texture and flavor.

Step 6: Prepare the Baguettes

  • The bread is a crucial component of any banh mi sandwich:
  • Preheat your oven to 350°F (175°C).
  • Slice the baguettes lengthwise, leaving one edge intact to create a hinge.
  • Warm them in the oven for 3-5 minutes until lightly toasted but still soft inside.
  • The ideal banh mi bread should have a crispy baguette exterior with a soft interior. If you can find Vietnamese bread or French baguettes with a lighter texture, they're perfect for this recipe.

Step 7: Assemble Your Vegan Tofu Banh Mi

  • Now comes the fun part - putting it all together:
  • Spread a generous layer of spicy vegan mayo on both sides of the bread.
  • Layer in the golden brown tofu slices.
  • Top with a generous portion of the pickled vegetables.
  • Add cucumber slices, jalapeños (if using), and a handful of fresh herbs like cilantro stems, mint, or Thai basil.
  • Sprinkle with sesame seeds if desired.
  • Close the sandwich and give it a gentle press.

Nutrition

Calories: 420kcalCarbohydrates: 52gProtein: 15gFat: 18gSaturated Fat: 2.5gSodium: 850mgFiber: 5gSugar: 8g
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