Vegan Bánh Mì

This vegan bánh mì is packed with flavorful pan-seared tofu, fresh herbs, and tangy veggies on a delicious, toasty sandwich roll.

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If you love a sandwich with plenty of flavor and texture, this vegan bánh mì is such a good one. It’s filled with savory marinated tofu, tangy pickled carrots and daikon, crisp cucumber, fresh cilantro, and a creamy sriracha mayo with just the right amount of heat.

This tofu bánh mì recipe is great for prepping ahead, too. You can pickle the veggies, marinate the tofu, and make the sriracha mayo ahead of time. When you’re ready to eat, just cook the tofu and put the sandwiches together.

If you’re looking for more crave-worthy sandwich ideas, we love this Vegan Pesto Sub Sandwich and this Chickpea Salad Sandwich. We think you will too!

Why We Love This Vegan Bánh Mì

Big on Flavor and Texture. Savory tofu, tangy pickled vegetables, crisp cucumber, fresh cilantro, and creamy sriracha mayo give this sandwich a delicious mix of flavors and textures.

Easy Ingredient Swaps. Customize this sandwich with easy substitutions. Not a fan of tofu? Try subbing with mushrooms, tempeh, or seitan. Instead of cilantro, you could use fresh parsley. Mashed avocado or plant-based butter could replace the mayonnaise.

Simple Make-Ahead Options. Follow these ‘make ahead’ tips for busy days when you’re short on time. Some ideas include pickling the vegetables, marinating the tofu, and preparing the sriracha mayo the night before.

Keeps Lunch Interesting. If you’re feeling lunchtime boredom, this vegan bánh mì is a great recipe to help keep things interesting. Crisp veggies, creamy spread, and savory tofu provide a nice balance of spicy, sweet, and tangy.

What Makes a Good Tofu Bánh Mì?

One of the best things about a tofu bánh mì is getting a little bit of everything in each bite. You have savory, pan-seared tofu, tangy pickled carrots and daikon, crisp cucumber, fresh cilantro, and creamy sriracha mayo with a little kick.

We also like to toast the sandwich rolls before putting everything together. It gives the bread a little crunch while keeping it soft enough inside to pile on all those fillings.

How to Make This Vegan Bánh Mì

See the full recipe card with measurements and instructions below.

What You’ll Need

Pickled Vegetables:

• Carrots
• Daikon radish
• Red or Green cabbage
• Rice vinegar
• Maple syrup
• Salt

Marinated Tofu:

• Super-firm tofu
• Tamari (or soy sauce)
• Rice vinegar
• Maple syrup
• Sesame oil
• Garlic

Sandwich Assembly:

• Whole grain baguette-style sandwich rolls
• English cucumber
• Cilantro
• Jalapeño (optional)

Creamy Spread:

• Vegan mayonnaise
• Sriracha

How to Make this Recipe

1. Pickle the vegetables by placing the shredded carrots and daikon in a jar or dish along with the vinegar, maple syrup, and salt. Stir gently and set aside for at least 15 minutes.

2. Marinate the tofu by combining tamari, rice vinegar, maple syrup, sesame oil, and garlic in a medium-sized bowl. Carefully toss the tofu slices in the marinade and let sit for 10-15 minutes.

3. Meanwhile, make the creamy spread by combining the sriracha with the mayonnaise. Finish prepping the vegetables you are using to assemble the sandwiches if necessary.

4. Cook the tofu by adding a bit of avocado or sesame oil to a nonstick skillet over medium heat. Pan-sear the tofu until it is golden on both sides (about 3-4 minutes per side).

5. Assemble the sandwiches by spreading the mayonnaise on the inside of the sandwich rolls. Layer each sandwich with tofu, pickled vegetables, cabbage, cucumber, cilantro, and jalapeño (if using).

Notes & Storage

Storage: This bánh mì is best enjoyed fresh; however, the ingredients can be stored individually for up to 3-4 days. Keep the pickled veggies in a jar or container and use as needed. Store the pan-seared tofu and other ingredients in separate containers until ready for assembly.

Notes:

• Press the Tofu: Well-pressed tofu helps release excess liquid and provides a crispier texture. Keep the tofu pressed for 10-30 minutes for the best result.
• Adjust the Heat: Control the spiciness level by adjusting the amount of sriracha you add to the mayo. Layer with the desired amount of jalapeños, or omit completely.
• Marinating Tips: The key to marinating the tofu is to make sure each slice has been saturated. To do this:
  1. Mix the marinade ingredients in a bowl large enough to dip tofu slices in.
  2. Have a second dish or container close that is big enough to hold all the marinated tofu slices.
  3. Place one tofu slice in the marinade and soak one side, then flip it to soak the other side. Next, place the slice in the second dish or container.
  4. Continue with the rest of the tofu slices until all have been soaked in the marinade.
  5. Pour the remaining marinade over the soaked tofu slices. Refrigerate for at least 10-15 minutes.
• Serving Tip: Pair with a cucumber salad or fresh fruit for a light, refreshing lunch.
• Bread Tip: Serve on any whole grain baguette. We like Dave’s Killer sandwich rolls for their high fiber and protein content.