Go Back
+ servings
Vegan Banh mi Pizza on bakin sheet

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.
5 from 4 votes
Print Pin
Prep Time: 20 minutes
Cook Time: 15 minutes
Marinating time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 4 people
Calories: 189kcal
Author: Sarah McMinn


1 Pizza Crust (homemade or store bought)

    Creamy Banh Mi Sauce

    Pickled Vegetables

    Marinated Tofu


    • Fresh cilantro
    • Sriracha
    • Jalapeño peppers, diced


    • 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.
    • Combine the ingredients for the pickled vegetables, submerging the carrots and cucumbers completely. Cover and refrigerate for 30 minutes.
    • 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.
    • 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.
    • Whisk together the ingredients for the Creamy Banh Mi Sauce. Set aside. 
    • Remove the crust from the oven. Cover in an even layer of sauce. Add pickled vegetables, pan-fried tofu, and remaining toppings.


    Serving and Storing - Serve pizza fresh out of the oven. Store leftover pizza in an airtight container in the refrigerator 1-2 days. Gently reheat the pizza in the oven or on the stovetop before eating.


    Calories: 189kcal | Carbohydrates: 15g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Sodium: 1001mg | Potassium: 90mg | Sugar: 11g | Vitamin A: 2550IU | Vitamin C: 0.9mg | Calcium: 16mg | Iron: 0.3mg