Go Back
+ servings
My Darling Vegan
Tofu Banh Mi

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

5 from 9 votes

Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!

Prep Time:
15 mins
Cook Time:
10 mins
marinade time:
1 hr
Total Time:
1 hr 25 mins
Course: Main Course, Main Dish
Cuisine: Vegan
Servings: 2 people
Calories: 566 kcal
Author: Sarah McMinn
Marinated Tofu
Creamy Bánh Mî Sauce
Pickled Vegetables
  • 1/3 large carrot, cut into matchsticks
  • 1/2 small cucumber, cut into matchsticks
  • 1/2 jalapeño, seeded and cut into thin rings
  • 1/4 cup rice vinegar
  • 1 tsp granulated sugar
  • 1/2 tsp salt
Everything Else
  • 12 inches baguette, cut in half
  • a few fresh sprigs of cilantro
  • 1/4 jalapeño, seeded and cut into thin rings
  1. Combine all the ingredients for the tofu marinade EXPECT the cooking oil in a large, shallow dish. Slice the tofu into (4) 1/4" slices and place in the marinade so that tofu is completely submerged. Marinate for at least 1 hour.

  2. Combine the ingredients for the pickled vegetables in a small bowl. Cover and refrigerate until ready to use. 

  3. In a small bowl, whisk together the ingredients for the Creamy Banh Mi Sauce. Refrigerate until ready to use. 

  4. 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.

  5. 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. 

Recipe Video

Recipe 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 Facts
Calories Per Serving: 566
% Daily Value
Carbohydrates 48g 16%
Protein 13g 26%
Fat 45g 69%
Saturated Fat 6g 38%
Cholesterol 11mg 4%
Sodium 2823mg 123%
Potassium 464mg 13%
Fiber 1g 4%
Sugar 33g 37%
Vitamin A 2070IU 41%
Vitamin C 10mg 12%
Calcium 103mg 10%
Iron 2.3mg 13%