Vegan Banh Mi Pizza

A culinary fusion of Italian and Vietnamese classics, this vegan Banh Mi Pizza is made with quick pickled cucumbers and carrots and seasoned tofu.

Prep Time
20 mins
Cook Time
15 mins
Marinating time
1 hr
Total Time
1 hr 35 mins
5 from 2 votes
Vegan Banh mi Pizza on bakin sheet
Course: Main Course
Cuisine: Vegan, Pizza
Keyword: Vegan Banh Mi
Servings: 4 people
Calories: 189 kcal
Author: Sarah McMinn
1 Pizza Crust (homemade or store bought)
Creamy Banh Mi Sauce
Pickled Vegetables
Marinated Tofu
  • Fresh cilantro
  • Sriracha
  • JalapeƱo peppers, diced
  1. Prepare the tofu marinade in a large, shallow dish. Slice the tofu into 1/4" slices and place it in the marinade so that it is completely submerged. Marinate the tofu for at least 1 hour.

  2. Combine the ingredients for the pickled vegetables, submerging the carrots and cucumbers completely. Cover and refrigerate for 30 minutes.

  3. Preheat the oven to 425F. Lightly brush the pizza dough with olive oil and bake on pizza stone for 12-15 minutes until lightly golden.

  4. While the pizza crust is baking, heat the oil in a skillet and panfry the marinated tofu until darkened and crispy, about 5 minutes per side.
  5. Whisk together the ingredients for the Creamy Banh Mi Sauce. Set aside. 

  6. Remove the crust from the oven. Cover in an even layer of sauce. Add pickled vegetables, pan-fried tofu, and remaining toppings.

Nutrition Facts
Vegan Banh Mi Pizza
Amount Per Serving
Calories 189 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 1001mg44%
Potassium 90mg3%
Carbohydrates 15g5%
Sugar 11g12%
Protein 1g2%
Vitamin A 2550IU51%
Vitamin C 0.9mg1%
Calcium 16mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.