Tofu Banh Mi Sandwich (Vegan)

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!

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.

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!