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Home » Recipes » Vegan Dinner Recipes » Burgers & Sandwiches » Tofu Banh Mi

Tofu Banh Mi

by Sarah McMinn / Posted: April 18, 2018 / Updated: May 21, 2025 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 1 hr 25 mins

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Bite into this meaty and perfectly flavored Tofu Banh Mi with quick pickled carrots and cucumbers and topped with creamy Bánh Mî sauce.
Bite into this meaty and perfectly flavored Tofu Banh Mi with quick pickled carrots and cucumbers and topped with creamy Bánh Mî sauce.
Bite into this meaty and perfectly flavored Tofu Banh Mi with quick pickled carrots and cucumbers and topped with creamy Bánh Mî sauce.

Bite into this bold and flavorful Tofu Banh Mi layered with quick-pickled veggies, crispy tofu and creamy Bánh Mî sauce. A plant based twist on a Vietnamese classic!

Finished sandwich on a wooden board

I recently came to the decision that My Darling Vegan needs more sandwich recipes!

I have a few, like my Tempeh Rueben, Vegan Egg Salad Sandwich, and BLT with Avocado Mayo but that's about it. With so many amazing sandwich options out in the world, two is not nearly enough! So today I begin fixing what's missing on MDV with a brand new sandwich recipe - the Tofu Banh mi.

This sandwich is one of my favorites I've ever made. It's an artisan baguette stuffed with smoky and chewy tofu, creamy Banh mi sauce, and quick pickled veggies. It's finished with fresh cilantro and jalapeños for a sandwich I think you're going to love it!


Table of Contents show
Recipe Video
Ingredients & Substitutions
Step-by-Step Instructions
Serving and Storing
Banh Mi FAQ
More Vegan Sandwich Recipes
Tofu Banh Mi
Marinated Tofu
Creamy Bánh Mî Sauce
Pickled Vegetables
Everything Else

Recipe Video

Ingredients & Substitutions

A blend of Vietnamese and French foods, this sandwich combines Vietnamese meats and vegetables with the French baguette and its wonderful creamy condiments for a sandwich that will amaze you.

Here is everything you need.

  • Extra Firm Tofu - Look for extra-firm tofu that is not water-packed, such as Trader Joe’s High-Protein Tofu or Super Firm Sprouted Tofu. These types of tofu do not have excess water and do not need to be pressed. If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu pressor a weighted, towel-lined cutting board.
  • Marinade - This is a combination of soy sauce, rice vinegar, maple syrup, sesame oil, and fresh ginger.
  • Oil - Any high-heat oil will do like coconut or avocado.
  • Vegan Mayonnaise - My favorite brand is Just Mayo. It is shelf-stable and has a similar price point to non-vegan mayonnaise. However, any vegan mayo will do.
  • Hoisin Sauce
  • Sriracha
  • Quick Pickled Veggies - A combination of carrots, cucumbers, jalapeños, granulated sugar, rice vinegar, and salt.
  • Baguette
  • Cilantro
  • Jalapeño

Step-by-Step Instructions

Step One - Marinate the Tofu

The first step is swapping out the Vietnamese meat for marinated tofu.

I used extra firm tofu that is pressed and marinated in a mixture of soy sauce, sesame oil, hoisin sauce, and rice vinegar for a classic Vietnamese taste. Let the flavors soak into the tofu for at least an hour.

Cut tofu into ¼" slices and pan-fried it in hot oil for that chewy, crispy texture.

For strips of grilled tofu

Step Two - Quick Pickled Vegetables

Thinly slice the carrots, cucumbers, and jalapeños. Whisk them together with the rice vinegar, sugar, and salt. Cover and refrigerate until ready to use.

For this recipe, I omitted the daikon because they can be difficult to find and I like to keep my recipes as simple as possible. However, if you can find daikon at your local grocery store, feel free to add that in with the carrots and the cucumber for a more authentic vegetable mix.

Cucumber and Carrot sticks

Step Three - Creamy Banh Mi Sauce

Lastly, make the creamy Banh mi sauce.

The Bahn mi fusion brings together Vietnamese flavors with French condiments. A combination of vegan mayonnaise, soy sauce, hoisin sauce, and Sriracha (or jalapeños) are whipped up into a spicy, tangy, creamy, and oh-so-delicious sauce that will have you licking your fingers for more.

Tofu Banh mi sandwich on a platter with chips

Serving and Storing

Serving - This sandwich should be served shortly after assembling. If it sits out too long, the bread will start to get soggy

Storing - Store leftovers separately. Quick pickled vegetables and Banh mi sauce can be stored in an airtight container in the refrigerator for up to 7 days. Make sure to store the tofu in the refrigerator for up to 5 days.


Banh Mi FAQ

What makes banh mi so special?

Well first off let’s begin with the bread. Most people prepare banh mi sandwiches on freshly toasted French baguette. This crunch along with the gorgeous pickled vegetables makes for a fresh and tasty bite… every time. This vegan banh mi includes a marinated piece of tofu that not only makes up for the missing meat, but in my opinion tastes much better as the marinade soaks in better.

Is banh mi healthy?

In simple terms, yes it can be. The sandwich uses fresh and pickled vegetables plus herbs and spices. These are nutrient dense and contain vitamins and anti-oxidants. Plus we usually make this sandwich with lean proteins (tofu in this recipe), which give us amino acids that are essential to our everyday health.

The important thing to consider is portion size and preparation. If we can avoid using too much mayonnaise and other fats, this will greatly increase the health benefits of banh mi or any other sandwich you enjoy.

What is in a traditional banh mi?

This is a Vietnamese sandwich that usually features a crispy, toasted French roll. Then filled with a tasty marinated protein, some mayonnaise based banh mi sauce, along with fresh and pickled vegetables.


More Vegan Sandwich Recipes

  • Tempeh Reuben Sandwich
  • BBQ Jackfruit Sandwich with Avocado Slaw
  • Vegan Meatball Sub
  • Vegan Black Bean Burger
  • Ultimate BLT with Avocado Mayo
Tofu Banh mi sandwich on a platter with chips

Tofu Banh Mi

Bite into this bold and flavorful Tofu Banh Mi layered with quick-pickled veggies, crispy tofu and creamy Bánh Mî sauce. A plant based twist on a Vietnamese classic!
4.97 from 29 votes
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
marinade time: 1 hour hour
Total Time: 1 hour hour 25 minutes minutes
Servings: 2 people
Calories: 566kcal
Author: Sarah McMinn

Ingredients

Marinated Tofu

  • 8 ounces extra firm tofu, drained and pressed
  • ¼ cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup maple syrup
  • 2 tablespoon sesame oil
  • 2 teaspoon fresh grated ginger
  • 1 tbsp cooking oil

Creamy Bánh Mî Sauce

  • ¼ cup vegan mayonnaise
  • 2 teaspoon hoisin sauce
  • 1 tsp soy sauce
  • 1 teaspoon maple syrup
  • 1 teaspoon Sriracha

Pickled Vegetables

  • ⅓ large carrot, cut into matchsticks
  • ½ small cucumber, cut into matchsticks
  • ½ jalapeño, seeded and cut into thin rings
  • ¼ cup rice vinegar
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt

Everything Else

  • 12 inches baguette, cut in half
  • a few fresh sprigs of cilantro
  • ¼ jalapeño, seeded and cut into thin rings
US Customary - Metric

Instructions

  • Combine all the ingredients for the tofu marinade EXPECT the cooking oil in a large, shallow dish. Slice the tofu into (4) ¼" slices and place in the marinade so that tofu is completely submerged. Marinate for at least 1 hour.
  • Combine the ingredients for the pickled vegetables in a small bowl. Cover and refrigerate until ready to use. 
  • In a small bowl, whisk together the ingredients for the Creamy Banh Mi Sauce. Refrigerate until ready to use. 
  • Once tofu is marinated, heat oil in a large skillet over medium heat. Once the oil is hot, add the tofu. Cook for about 5 minutes per side, until the tofu is dark and crispy.
  • Cut the baguette in half and then slice each baguette lengthwise to open. Generously spread the creamy Banh Mi sauce over both sides of each baguette. Add cooked tofu and a small handful of pickled carrots and cucumber. Top with fresh cilantro and jalapeño and serve immediately. 

Video

Notes

Serving and Storing - This sandwich should be served shortly after assembling. If it sits out too long, the bread will start to get soggy. Store leftovers separately. Quick pickled vegetables and Banh mi sauce can be stored in an airtight container in the refrigerator for up to 7 days. The tofu should be stored in the refrigerator for up to 5 days. 

Nutrition

Calories: 566kcal | Carbohydrates: 48g | Protein: 13g | Fat: 45g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 2823mg | Potassium: 464mg | Fiber: 1g | Sugar: 33g | Vitamin A: 2070IU | Vitamin C: 10mg | Calcium: 103mg | Iron: 2.3mg
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Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. Vera says

    March 16, 2021 at 1:36 pm

    4 stars
    I didn't make the tofu as I didn't want to go through all the work and I'm not used to it on veggie banh mi. Traditional banh mi has daikon as well so I pickled that with the carrot and then just put fresh cucumber strips on separately. The banh mi sauce was delicious. My biggest recommendation is to lightly toast the bread! I'm not a big toasted bread person, but for this sandwich it makes a big difference.

    Reply
  2. CrossFitIA5 says

    January 23, 2021 at 5:10 pm

    5 stars
    Fantastic flavors. Served with peanut sauce because don’t care for vegan mayonnaise and it was delicious.

    Reply
  3. Tonia says

    January 21, 2021 at 8:53 pm

    5 stars
    FLAVOR BOMB! This Bahn Mi sandwich is delicious! Amazing balance of flavor. You have to make this!

    Reply
  4. Corinne says

    December 10, 2020 at 3:56 pm

    5 stars
    I absolutely LOVE this recipe, if I am ever craving something comforting I make this dish. It tastes like way more work than it actually is. I have made it so many times that I don't even need the recipe anymore. The only modification I make is adding lettuce for some more crunch. Other than that the recipe is PERFECT! Again I can't stress enough this is the best Bahn Mi recipe you will find.

    Reply
  5. Priya says

    August 10, 2020 at 4:40 pm

    Can I use siracha mayo that’s already combined?

    Reply
    • Sarah McMinn says

      August 11, 2020 at 8:33 am

      Sure!

      Reply
  6. John says

    August 08, 2020 at 2:09 am

    5 stars
    I have just completed 1 year since going vegan, at (67) best decision I’ve ever made just wish I discovered it sooner the challenge for me has been to replace whatever it was I ate before going vegan with a healthy plant based alternative, that tasted great,I never thought that I could put together a sandwich that could replace for taste say a lamb kebab for example ? Well thank you Sarah you have created a masterpiece with your Own Tofu Ban Mi . Totally scrumptious and knocks a lamb kebab out of the park . Now I am looking for a recipe to replace scotch broth Soup . Any Ideas ? thanks again John.

    Reply
    • QUITA BARRON says

      January 12, 2022 at 2:00 am

      Hi there John

      I dont have an actual vegan recipe for Scotch Broth but there is an excellent stock on the market named "Better than Bouillon - Roasted Beef Base" which might help with the depth of flavour you are looking for. I buy mine from LuckyVitamin.com

      Hope this helps

      Cheers
      Q

      Reply
  7. Amanda says

    June 07, 2020 at 7:23 pm

    5 stars
    Delicious, quick, easy! This will go into the rotation for sure. Thank you!

    Reply
  8. Manisha Mishra says

    May 09, 2020 at 6:22 pm

    5 stars
    This recipe is amazing. I just made it tonight for myself and my parents and we loved it. This tastes exactly like a Bahn Mi sandwich I can get at my favorite restaurant. Thanks for such an easy yet delicious recipe.

    Reply
  9. April says

    March 26, 2020 at 5:30 pm

    5 stars
    Super easy and delicious! I added radishes to my pickled veggies and made a big batch. Love that you can prep all the parts and store them for a few days.

    Reply
  10. Cassidy J says

    October 27, 2019 at 12:15 pm

    5 stars
    Would it be ok to sub honey for maple syrup?

    Reply
    • Sarah says

      October 27, 2019 at 2:54 pm

      Sure. I don't suggest honey because it's not considered vegan, but I'm sure it would work just fine.

      Reply
  11. Hayley Morrin says

    July 18, 2019 at 8:26 pm

    Could you bake the tofu in the oven instead of frying? I always have terrible luck frying tofu - it comes out soft not crispy.

    Reply
    • Sarah says

      July 22, 2019 at 8:00 am

      Sure, you could bake it at about 400 for 20 minutes or so, flipping halfway through.

      Reply
  12. Catherine says

    January 08, 2019 at 9:43 pm

    5 stars
    Quick and simple to make for dinner after work! We have made them two weeks in a row, with leftovers for lunch the next day. Delicious! Love them! Thank you for the great recipe!

    Reply
  13. Errin says

    January 03, 2019 at 5:55 pm

    5 stars
    These sandwiches were delicious! I loved the sauce. I added a teaspoon of black sesame oil for extra flavor. Also I added some Thai basil to the sandwiches, which was delicious.
    Thank you!

    Reply
  14. Lynn says

    December 31, 2018 at 5:12 am

    5 stars
    Had my first Tofu Banh Mi at a restaurant while visiting California. When I returned home I found this recipe . It is perfect - simple and delicious. Husband loved it too! Will be making this sandwich often.

    Reply
  15. Dhara says

    August 17, 2018 at 9:35 pm

    5 stars
    Oh my yum! This was a perfect girls night meal that I prepped the night before. It was super easy to assemble everything once it was all cooked and put into a line. We heated up the bread a bit in the oven and it was perfect! Will be making this again soon!

    Reply
    • Sarah says

      August 19, 2018 at 4:41 pm

      So glad to hear that! Thanks for sharing!

      Reply
  16. kristin says

    May 17, 2018 at 2:57 am

    wow! i have quite a few vegan banh mi recipes saved, but this one sounds really good!

    Reply
    • Sarah says

      May 21, 2018 at 7:26 am

      Thanks! I hope you enjoy it.

      Reply
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4.97 from 29 votes

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