Vegan Tofu Banh Mi Recipe

Introduction

This Vegan Tofu Banh Mi is a flavorful twist on the classic Vietnamese sandwich, packed with marinated tofu, tangy pickled veggies, and a spicy mayo. It’s a satisfying, plant-based meal that’s perfect for lunch or dinner. Let’s dive into making this fresh and vibrant sandwich at home.

Ingredients

• 1 lb extra-firm tofu (drained and patted dry)
• 2 tbsp tamari (40 g)
• 1 tbsp maple syrup (20 g)
• 2 tsp sesame oil
• 1 tsp sriracha
• 2 tbsp lime juice
• 1 tsp garlic powder
• ½ tsp ground ginger
• 1 carrot peeled and cut into thin matchsticks (2 cups / 170 g)
• 1 small daikon radish peeled and cut into thin matchsticks (about 1.5 cups / 120 g)
• 1 jalapeno, thinly sliced and seeds removed, optional (45 g / ½ cup)
• 2 tbsp sugar
• 1 tsp salt
• 1 cup water (240 ml)
• ½ cup rice vinegar (120 ml)
• ¼ cup vegan mayo (55 g)
• 2 tsp hoisin sauce
• 1 tsp tamari
• 1 tsp sriracha
• 1 French baguette, cut into quarters and halved lengthwise (leave a hinge)
• ½ a cucumber, thinly sliced
• Chopped fresh cilantro leaves
• More sriracha, if desired

Instructions

1. Step 1: In a shallow dish or Tupperware, mix together tamari, lime juice, maple syrup, sesame oil, garlic powder, and ground ginger to create the marinade.
2. Step 2: Cut tofu into ½-inch thick rectangular slices and add to the marinade. Flip tofu to fully coat. Marinate for at least 30 minutes or overnight in the fridge, turning occasionally.
3. Step 3: Place the carrot, daikon, and jalapeno (if using) in a heat-proof bowl. In a small pot, combine water, rice vinegar, sugar, and salt. Bring to a boil until sugar and salt dissolve. Pour hot pickling liquid over veggies and stir to coat. Set aside for 30 minutes to 1 hour to pickle.
4. Step 4: In a small bowl, combine vegan mayo, hoisin sauce, tamari, and sriracha to make the spicy mayo. Set aside.
5. Step 5: Preheat oven to 425°F. Arrange tofu slices in a single layer on a parchment-lined baking sheet, reserving leftover marinade. Spoon some marinade over tofu slices. Bake for 20-25 minutes on the middle rack until golden brown. Remove and spoon remaining marinade over tofu.
6. Step 6: Optional: Toast the cut baguette pieces on the top rack of the oven for 2-4 minutes until warmed through and golden brown.
7. Step 7: To assemble, spread spicy mayo on the bottom halves of the baguette. Layer with baked tofu, pickled veggies, cucumber slices, fresh cilantro, and black pepper. Add more sriracha if desired. Close with top halves and enjoy!

Tips & Variations

• For extra crisp tofu, press it well before marinating to remove excess moisture.
• Swap jalapeno for pickled fresno chilies if you want a milder heat.
• Use gluten-free tamari and baguette to make this sandwich gluten-free.
• Try adding sliced avocado or fresh mint leaves for a different flavor twist.

Storage

Store leftover pickled vegetables in a sealed jar in the refrigerator for up to 1-2 weeks. Cooked tofu can be refrigerated in an airtight container for up to 3 days. Keep assembled sandwiches fresh by wrapping tightly; best eaten within a few hours. Reheat tofu in the oven or a skillet for best texture, and toast bread before rebuilding the sandwich.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular soy sauce instead of tamari?

Yes, regular soy sauce works fine but tamari is preferred for a gluten-free option and a slightly richer flavor.

How do I make the sandwich less spicy?

Simply reduce or omit the sriracha in the marinade and spicy mayo, and skip the jalapeno. You can add a mild pepper or just stick to the pickled veggies for tangy crunch.

Vegan Tofu Banh Mi Recipe

---

★★★★★

4.9 from 73 reviews

• Author: lilan
• Total Time: 1 hour 5 minutes
• Yield: 4 sandwiches 1x
• Diet: Vegan

Pin Recipe

Print Recipe

Description

This Vegan Tofu Banh Mi is a vibrant, flavorful sandwich inspired by the classic Vietnamese banh mi. Featuring marinated and oven-baked tofu, tangy pickled vegetables, a spicy vegan mayo, and fresh herbs, this recipe offers a delicious plant-based twist on a beloved street food staple. Perfect for a satisfying lunch or dinner, it combines crisp, savory, and spicy elements in every bite.

---

Ingredients

Scale 1x2x3x

Tofu Marinade

• 1 lb extra-firm tofu (drained and patted dry)
• 2 tbsp tamari (40 g)
• 1 tbsp maple syrup (20 g)
• 2 tsp sesame oil
• 1 tsp garlic powder
• ½ tsp ground ginger
• 2 tbsp lime juice
• 1 tsp sriracha

Pickled Vegetables

• 1 carrot, peeled and cut into thin matchsticks (2 cups / 170 g)
• 1 small daikon radish, peeled and cut into thin matchsticks (about 1.5 cups / 120 g)
• 1 jalapeno, thinly sliced and seeds removed, optional (45 g / ½ cup)
• 2 tbsp sugar
• 1 tsp salt
• 1 cup water (240 ml)
• ½ cup rice vinegar (120 ml)

Spicy Mayo

• ¼ cup vegan mayo (55 g)
• 2 tsp hoisin sauce
• 1 tsp tamari
• 1 tsp sriracha

Additional Ingredients

• 1 French baguette, cut into quarters and halved lengthwise (leave a hinge)
• ½ a cucumber, thinly sliced
• Chopped fresh cilantro leaves
• More sriracha (if desired)

---

Instructions

1. Marinate Tofu: In a shallow dish or Tupperware, mix together tamari, lime juice, maple syrup, sesame oil, garlic powder, ground ginger, and sriracha. Cut tofu into ½-inch thick rectangular slices and add them to the marinade. Flip tofu slices to coat evenly. Marinate for at least 30 minutes or refrigerate overnight, turning occasionally to ensure all sides absorb the flavors. Using a lidded container allows you to shake the tofu to coat quickly.
2. Pickle the Vegetables: Place the carrot, daikon radish, and jalapeno in a heat-proof bowl. In a small pot, bring together water, rice vinegar, sugar, and salt to a boil over high heat until sugar and salt dissolve. Pour the hot pickling liquid over the vegetables and stir to coat. Allow the vegetables to pickle for 30 minutes to 1 hour at room temperature. These can be refrigerated in a sealed jar for 1-2 weeks if desired.
3. Prepare Spicy Mayo: In a small bowl, combine vegan mayo, hoisin sauce, tamari, and sriracha. Mix thoroughly and set aside until ready to assemble the sandwiches.
4. Bake the Tofu: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange the marinated tofu slices in a single layer, reserving leftover marinade. Spoon some of the reserved marinade over the tofu slices. Bake on the middle rack for 20-25 minutes until tofu is golden-brown and slightly crispy on the edges. Remove from oven and spoon the remaining marinade on top of the tofu for extra flavor.
5. Toast the Baguette: Optional but recommended: place the cut baguette pieces on the top rack of the oven for 2-4 minutes until they are warmed through and toasted to a golden brown color.
6. Assemble the Banh Mi: Spread the prepared spicy mayo over the bottom halves of the baguette. Layer with baked tofu slices, a generous handful of the pickled vegetables, cucumber slices, and fresh cilantro leaves. Add freshly ground black pepper and extra sriracha if desired. Close the sandwich with the top halves of the baguette and serve immediately.

Notes

• For best flavor, marinate the tofu overnight if possible.
• The pickled veggies can be made ahead and stored refrigerated for up to two weeks.
• Adjust the amount of sriracha in the marinade and mayo to suit your heat preference.
• Use a sturdy baguette that can hold all the fillings without becoming soggy.
• If you prefer, grill the tofu slices instead of baking for a smoky flavor.

• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Category: Sandwich
• Method: Baking
• Cuisine: Vietnamese

Keywords: Vegan Banh Mi, Tofu Sandwich, Vietnamese Vegan Recipe, Plant-Based Banh Mi, Pickled Vegetables, Spicy Vegan Mayo