This post may contain affiliate links. Please read our disclosure policy.
This recipe for a Tofu Banh Mi Sandwich features crusty French bread that’s piled high with tender slices of pan-fried tofu, pickled vegetables and fresh herbs for a hearty meal that’s full of flavors, colors and textures!
Looking for more veggie-forward sandwich recipes? I suggest you give my Tofu Parmesan Sandwiches a try as well as well as these Tofu Caprese Sandwiches. And my Tofu Lunch “Meat” is an absolute MUST TRY!

We love a good sandwich and this Vietnamese Vegan Banh Mi Recipe is a step up from your typical turkey or peanut butter and jelly, but it’s surprisingly easy to make. This is not a 100% authentic version of the traditional recipe, which is made with liver pate and pork, but it’s one that’s a hit with anyone who tries it!
I honestly didn’t know what a Banh Mi sandwich was until a few years ago and I must say that I’m pretty into it. Who can resist a crusty baguette, quick-pickled veggies, fresh cilantro & jalapeño, and some deliciously marinated tofu? Not me!
Skip the local sandwich shop and make this vegan Tofu Banh Mi at home. You won’t be disappointed!
Why You’ll Love this Recipe
✔️ Packed with bold, fresh flavors
✔️ Easy to make with simple ingredients
✔️ A great balance of crunchy, spicy, tangy, and savory
✔️ Perfect for meal prep—just keep everything separate and assemble when ready!
Ingredients needed
Tofu Banh Mi Sandwiches include an explosion of flavors and textures. Here’s what you’ll need to make them:
- Pickled vegetables. We’re keeping things pretty simple and pickling matchstick carrots and julienned cucumber with salt, rice vinegar, apple cider vinegar and sugar. I love daikon radish in this recipe as well but I was unable to find any when I last made it.
- Marinated tofu. I use extra-firm tofu that is marinated in a tasty mix of fresh ginger, minced garlic, soy sauce, and sesame oil and sprinkled with sesame seeds after it’s cooked. A little lime juice and maple syrup are delicious in the marinade as well.
- Cilantro. For freshness, flavor and a pop of color.
- Jalapeño. Add some sliced jalapeños for a subtle spiciness. Remove seeds, if you’re sensitive to spice.
- Spicy mayo. A mix of sriracha and vegan mayonnaise is the perfect way to finish these off! Feel free to use just plain mayo, if preferred.
- French bread. Toast your bread for a delicious crunch!
How to make this tofu banh mi recipe
This sandwich recipe is quick & easy to make. Although, there are a few different steps: the veggies, tofu, and assembly — each element is simple and comes together with very little effort. Here’s the process:

Step #1: Pickle the veggies. In a large mason jar, add the fresh veggies. Pour in the salt, sugar, vinegars, and water. Set in the fridge until ready to use.

Step #2: Make the tofu marinade. Pat the tofu dry and make sure to remove any excess water. In a shallow dish, whisk together the ginger, garlic, soy sauce and sesame oil. Place the tofu slices in a single layer and let it marinate for 10 minutes on each side.

STEP #3: Cook the tofu. Heat the sesame oil in a nonstick skillet over medium heat. Once hot but not burning, add in the tofu and cook for 4-5 minutes on each side until it’s a nice golden brown color.

STEP #4: Assemble the sandwich. Toast the bread and spread the spicy vegan mayo on each side. Top with a hefty portion of the veggies, the tofu, and finish off with a few slices of jalapeño and a bit of the cilantro.

Expert Tips
- Make the pickled veggies ahead of time for even better flavor. Ideally at least 24 hours in advance.
- Press your tofu to release the excess moisture—this helps it absorb the marinade. I use a tofu press for ease!
- Toast the bread for extra crunch, but it’s just as good soft and untoasted!
- Adjust the spice level by using more or less sriracha and jalapeños.
- Serve your sandwiches immediately after you prepare them.
- Omit the jalapeños and sriracha mixed with the mayo, if serving kids or if you’re sensitive to spicy foods.
- Traditionally, the pickled veggies in these sandwiches have carrots, cucumber, and daikon in them, but I went to two different stores and couldn’t find daikon. So, I just went with some multi-colored carrots and cucumber instead.
Variations
We love this sandwich recipe as-is, but feel free to change it up and with different ingredients and customize the flavors to your taste preferences. Here’s some options:
- Tofu. This marinated tofu with ginger, garlic, soy sauce and sesame oil is delicious, but another incredible tofu recipe that would go great in this sandwich is this lemongrass tofu.
- Vegetables. Add other veggies to the pickling mix, such as red onions or radishes.
- Herbs. If you’re not a fan of cilantro, try using other fresh herbs, like fresh parsley, mint leaves or thinly sliced green onion.
Storage Instructions
🧊 Tofu: Store cooked tofu in an airtight container in the fridge for up to 4 days. Reheat in a pan for best texture.
🥕 Pickled veggies: Keep refrigerated for up to a week.
🥖 French Baguette: Best enjoyed fresh, but you can store it at room temp in a paper bag for a day or two.

If you try this Vegan Banh Mi Sandwich or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy sandwich-making!! It helps others who are thinking of making the recipe, and I would love to hear about your experience making it.
And don’t forget to tag me on Instagram @foodwithfeeling!
Tofu Banh Mi Sandwich

Ingredients
For the pickled veggies:
- 3 carrots, peeled and julienne
- 1 English cucumber, julienned
- 1 teaspoon salt
- ½ cup rice vinegar
- ½ cup apple cider vinegar
- ½ cup water- the rest of the way up with water
- 2 tablespoons sugar
For the tofu:
- 1 inch ginger, peeled and finely minced
- 1 clove garlic, finely minced
- 2 tablespoons soy sauce
- ½ tablespoon sesame oil
- ½ package of extra firm tofu, you want ~7 ounces, sliced into 1/4 inch pieces
- 1 tablespoon sesame seeds
For the sandwich:
- Handful of cilantro, lightly chopped
- 1 jalapeño thinly sliced
- 2 tablespoons mayo mixed with 1/2-1 tablespoon of sriracha
- 2 pieces fresh French bread, baguette
Instructions
For the pickled veggies:
- Ideally, you will make these veggies the day before or even a few days before, but you can make them the same day you make the sandwiches.
- In a large mason jar or other container with a lid, add the carrots and cucumber. Pour in the salt, sugar, vinegars, and water. If your jar isn’t filled up all the way, you can add in a bit more vinegar and/or fill it the rest of the way up with water. Set in the fridge until ready to use.
For the tofu:
- Before starting, pat your tofu try and make sure to remove any excess water.
- In a shallow dish, whisk together the ginger, garlic, soy sauce, and sesame oil. Place the strips of tofu in and let it marinate for 10 minutes on each side.
- Heat the sesame oil in a large skillet over medium heat. Once hot but not burning, add in the tofu and cook for 4-5 minutes on each side until it’s a nice golden brown color.
- Once done, take off of the heat, sprinkle with the sesame seeds, and set aside.
To assemble the sandwich:
- Toast the bread if you wish (I didn’t).
- Spread the sriracha mayo on each side of the bread.
- Top with a hefty portion of the veggies, about 5 slices per sandwich of the tofu, and finish off with a few slices of jalapeño and a bit of the cilantro.
- ENJOY!!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was great but needed some sweetness so I added in some hoisin sauce.
Yay! SO glad that you liked it! And thanks for the note on the sweetness!
Brita ! This looks amazing and I cannot wait to try it !!!
Ok, I am drooooooling over these sandwiches. And I love that you made them with tofu!!
Thanks!! These were so good….gonna make em again soon!