This tofu bánh mì sandwich delivers all the punchy flavors of the classic Vietnamese street food with a wholesome, vegan twist! Savory marinated tofu, tangy pickled veggies, spicy mayo, and a crusty baguette come together for the ultimate vegan sandwich. Whether you’re already a banh mi fan or just looking to shake up your sandwich game, this recipe is packed with texture, color, and crave-worthy flavor. Get ready to meet your new favorite lunch!
Ingredients for the Banh Mi Sandwich
- Super firm tofu. This is the tofu that is stored in a vacuum-sealed package instead of a plastic box. Alternatively, you can press tofu with a tofu press or by following instructions below.
- Seasonings for the tofu marinade: soy sauce, Hoisin sauce, agave syrup, lime juice, chili garlic sauce or Sriracha, garlic and onion powders.
- Thin sliced veggies, such as carrot, cucumber, jicama, and jalapeno. These will be quick-pickled with rice vinegar, agave syrup or sugar, and a little salt.
- Sandwich rolls or a baguette. Traditional Banh Mi often use a softer sandwich roll, but sometimes I like to use a fluffy baguette with a crispy crust instead. The choice is yours!
- Sandwich spreads, such as vegan mayo.
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. You can use a tofu press or follow the following instructions:
How to press tofu without a tofu press:
- 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 couple cans of beans or books 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.
Interested in quick & easy vegan meal ideas? (Who isn’t?!) Enter your email for a FREE vegan recipe eBook with 10 vegan dinners that are ready in 30 minutes or less!
Because I love this vegan sandwich so much, I usually turn it into a meal prep recipe for quick and easy plant based lunches. To prep this high-protein vegan 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 fresh Banh Mi in just minutes!
How to make a vegan banh mi sandwich
- Marinade the tofu with a mix of soy sauce, Hoisin sauce, sugar, lime juice, and chili garlic sauce.
- Prepare the pickled veggies by combining thin sliced carrots, cucumber, jicama, and jalapeno with rice vinegar, sugar, and salt.
- Bake the tofu for 15 minutes, flip, and bake another 10 minutes.
- Prepare a baguette with vegan spicy mayo, pickled veggies, and the cooked tofu.
- Enjoy!
Equipment needed for this recipe
- Shallow dish with a lid, like a glass food storage container. This will help to marinade the tofu for the Banh Mi evenly.
- Tofu press (not necessary, but helpful)
- Mandolin or sharp kitchen knife for slicing the pickled veggies.
- Baking sheet with a silicone baking mat or baking paper
For more vegan meal ideas and recipes, follow me on social media (links below). And you can subscribe to my YouTube channel to watch step by step recipe videos and see what I eat in a normal day.
This vegan banh mi sandwich is a flavorful, satisfying, and easy-to-make meal that’s perfect for lunch, dinner, or even meal prep. With tender tofu, crunchy pickled vegetables, fresh herbs, and a zesty vegan mayo, it’s a plant-based twist on a Vietnamese recipe.
Whether you’re fully vegan, trying to eat more plant-based meals, or simply love trying new foods, this tofu banh mi is a must-try. It’s quick to assemble, endlessly customizable, and sure to become a staple in your recipe rotation!
If you love this recipe, be sure to Pin or share it on social media!
Want more vegan sandwich ideas? Here are some of my favorites:
Tofu Banh Mi Sandwich
- Total Time: 1 hour 45 minutes
- Yield: 4 Sandwiches 1x
Description
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, spicy jalapenos, and fresh herbs!
Ingredients
For the Tofu
- 1 block (14 oz) super firm tofu, or pressed firm tofu
- 2 tablespoons low sodium soy sauce
- 1 tablespoon Hoisin sauce
- 1 tablespoon sugar or agave syrup
- 1 tablespoon lime juice
- 1 teaspoon chili garlic sauce
For the Pickled Veggies
- 1 medium carrot
- 1 small cucumber
- 1 small jicama
- 1 jalapeno
- 1/3 cup rice vinegar
- 2 tablespoons sugar or agave syrup
- 1/4 teaspoon salt
For the sandwiches
- 4 small baguettes
- Vegan spicy mayo (or use mayo mixed with Sriracha)
- Fresh cilantro
Instructions
- Slice the tofu into 1/2 inch slices and dab off excess moisture.
- In a marinating container, combine the soy sauce, Hoisin sauce, sugar/syrup, lime juice, and chili garlic sauce. Mix well.
- Add the tofu to the marinade dish, cover, and place in the fridge for at least 1 hour.
- Meanwhile, prepare the pickled veggies by combing the thin sliced veggies in a bowl with the rice vinegar, sugar/syrup, and salt. Let sit in the fridge for at least 30 minutes.
- Preheat the oven to 400 F (205 C).
- When the tofu is finished marinating, place the slices on a baking pan lined with a silicone baking mat or baking paper. Do not wipe off excess marinade.
- Bake for 15 minutes, flip, and bake another 10 minutes.
- Lightly toast a baguette, spread on the spicy vegan mayo, and add the pickled veggies and cooked tofu. Garnish with fresh cilantro and serve.
Notes
The pickled veggies and cooked tofu will keep in the fridge in a sealed container for up to one week.
To make your own spicy mayo, mix 1 Tablespoon of vegan mayo with 1/2 teaspoon of Sriracha sauce.
- Prep Time: 80
- Cook Time: 25
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. 🙂
Realy tasty!
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
I made this a few weeks ago and was so excited to make again but it looks like the recipe is gone! Can you post it again? Thank you!
Hi there! I checked and the recipe is still up. I did not remove it. Maybe there was a glitch?
I’ve made this several times now, and it is so delicious! I double the recipe always, so it lasts for a few days. My daughter and I can’t get enough!
It is so addicting! I’m so happy you both enjoy it 🙂