If you are bored of normal veggie sandwiches, try out a vegan Tofu Banh Mi Sandwich. You will not be disappointed! This vegan sandwich is loaded with a perfect balance of savory, sweet, and spicy flavors and topped with tangy quick-pickled veggies. It’s perfect!
When choosing a tofu for a Banh Mi, pick the firmest tofu you can find. If you cannot find a super firm tofu, then choose firm tofu and be sure to press it.
How To Press Tofu
- Remove the tofu from the package and dab off excess moisture with a towel.
- Wrap one or two kitchen towels around the tofu block.
- Place a plate or small cutting board on top of the tofu. Then place a weight, such as a can of beans or two on top. Make sure the amount of weight is not too heavy, or the tofu will crumble.
- Let sit for at least 30 minutes. If the towels become too saturated with water, replace them so more water can be absorbed out of the tofu.
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I love to eat this Tofu Banh Mi Sandwich at all meals of the day – breakfast, lunch, and dinner. This vegan recipe is especially delicious at breakfast after a long run!
Because I love this vegan sammie so much, I usually turn it into a meal prep recipe. To prep this Vietnamese sandwich for the week, I make a batch of the tofu and pickled veggies and keep them in the fridge so I can have a Banh Mi anytime!
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This vegan Tofu Banh Mi is my new favorite sandwich, so I hope you enjoy it too!
Tofu Banh Mi Sandwich
Tofu Banh Mi is a vegan Vietnamese sandwich that is full of flavor. The protein packed tofu is marinated in a Hoisin sauce mixture and topped with a tangy veggie slaw and spicy jalapenos!
- Prep Time1 hr
- Cook Time25 min
- Total Time1 hr 25 min
- Yield4 sandwiches
For the Tofu
- 1 14 oz block extra firm tofu, pressed
- 2 TBSP low sodium soy sauce
- 1 TBSP Hoisin Sauce
- 1 TBSP sugar or agave syrup
- 1 TBSP lime juice
- 2 tsp Sriracha or chili garlic sauce
- 1 tsp garlic powder
- 1 tsp onion powder
For the Pickled Veggies
- 1 carrot, sliced thin
- 1 cucumber, sliced thin
- 1 small jalapeno, sliced thin
- 1/3 cup rice vinegar
- 2 TBSP sugar or agave syrup
- 1/4 tsp salt
For the Sandwich
- Vegan Mayo
- Sriracha (optional)
Slice the tofu into 1/2-inch squares that will fit your sandwich bread. Use a clean towel to dab off excess moisture.
Mix the soy sauce, Hoisin sauce, sugar, lime juice, Sriracha, garlic, and onion powder in a flat dish that has a lid. Place the tofu slices in the dish, cover, and give a gentle shake to coat the tofu in the marinade. Place in the fridge to marinate for 1 hour.
Meanwhile, prepare the Pickled Veggies by combining the ingredients in a bowl, mixing well, and leave in the fridge for at least 30 minutes.
Preheat the oven to 400 degrees Fahrenheit.
After an hour, remove the tofu from the marinade and place on a lined or oiled baking sheet. Do not wipe off excess marinade. Bake for 15 minutes, flip and bake another 10 minutes.
Toast a baguette, spread on some vegan mayo, layer on a couple pieces of tofu and top with the pickled veggies and cilantro.
I hope you enjoyed this vegan Tofu Banh Mi Sandwich! If you try it, let me know in the comments below =]
I made this sandwich for a picnic today. They turned out AMAZING! My boyfriend and I loved it and will definitely be making them again in the very near future. 🙂
Fantastic recipe! Just made it for the first time and it will become a staple meal. Very easy to follow instructions. Thanks!
This looks delicious! I have a question…if you aren’t planning on eating all of the sandwiches right away, should you leave the veggies sitting in the pickling liquid or strain it off?
this was one of the best things i have ever eaten in my own kitchen! can’t wait to make it again