This vibrant Tofu Banh Mi brings the bold flavors of Vietnam straight to your kitchen.
Crispy, marinated tofu is paired with tangy quick-pickled vegetables, fresh cucumbers, jalapeños, and zesty vegan mayo on a crusty baguette.
Packed with plant-based protein, fiber-rich veggies, and healthy fats, this satisfying sandwich is perfect for busy weeknights or make-ahead meal prep, offering a deliciously balanced, nutrient-packed lunch or dinner.
Vegan Banh Mi with Tofu & Pickled Veggies
Equipment
- 1 large shallow dish (for marinating tofu)
- 1 Skillet or Frying Pan (large)
- 1 Cutting board
- 1 Sharp Knife
- 1 16-ounce jar with lid (for quick pickles)
- 1 spoon or whisk (for mixing marinade)
- 1 small bowl (for vegan mayo)
- Heavy object or cast iron skillet (for pressing tofu)
Ingredients
For the Tofu Marinade:
- 2 blocks 16 oz each firm tofu
- 2 tbsp sesame oil
- 2 tbsp low-sodium tamari or soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp water
- 2 cloves garlic minced
For the Quick Pickled Vegetables:
- 1/2 cup carrots julienned
- 1/2 cup daikon julienned
- 1/2 jalapeño deseeded and thinly sliced
- 1/2 cup water
- 1/2 cup rice vinegar
- 1 1/2 tbsp cane sugar
- 1 clove garlic minced
- 1/2 tsp kosher salt
For the Vegan Spicy Mayo:
- 1/2 cup vegan mayonnaise
- 2 –3 tbsp sriracha adjust to taste
- 1/2 lime juiced
For Assembly / Toppings:
- 4 baguettes
- 1/4 cup fresh cilantro
- 1/2 cucumber thinly sliced
Instructions
- Pressing Tofu for Firm Texture: Remove the tofu blocks from their packaging and wrap them in a clean kitchen towel or several layers of paper towels. Place the wrapped tofu on a flat surface, then set a heavy object, such as a cast iron skillet or a stack of books, on top. Allow the tofu to press for at least 20 minutes. This step removes excess water, helping the tofu absorb the marinade more effectively and ensuring it becomes crispy when cooked.
- Preparing Quick Pickled Vegetables: While the tofu presses, prepare the quick-pickled vegetables. In a 16-ounce jar or small bowl, combine water, rice vinegar, cane sugar, minced garlic, and kosher salt. Stir well to dissolve the sugar and salt completely. Add the julienned carrots, daikon, and thinly sliced jalapeños to the liquid. Ensure all the vegetables are fully submerged, then seal the jar with a lid. Place the jar in the refrigerator for at least 8 hours, or overnight for more intense flavor. This pickling process gives the vegetables a tangy, slightly sweet crunch that complements the savory tofu.
- Mixing the Tofu Marinade: In a large, shallow dish, whisk together sesame oil, low-sodium tamari, hoisin sauce, water, and minced garlic until fully combined. Taste the marinade and adjust seasoning if necessary, balancing the salty, sweet, and umami flavors. A well-balanced marinade is key to infusing the tofu with deep flavor.
- Slicing Tofu for Marination: After pressing, remove the tofu from the towels and slice each block lengthwise into four even slices. You should have eight slices total. This thickness ensures the tofu cooks evenly and develops a crisp exterior while remaining tender inside.
- Marinating the Tofu: Place the tofu slices in the prepared marinade, arranging them in a single layer if possible. Cover the dish or tightly seal with plastic wrap. Refrigerate the tofu for at least 8 hours, preferably overnight, to allow maximum absorption of flavor. For even marination, flip the tofu slices halfway through the marinating period. This step transforms plain tofu into a flavorful, umami-rich protein base for your Banh Mi.
- Preparing Vegan Spicy Mayo: In a small bowl, combine vegan mayonnaise, freshly squeezed lime juice, and sriracha. Mix until smooth and creamy. Taste and adjust the spiciness according to your preference. This zesty mayo will add a tangy, creamy layer that enhances every bite of the sandwich.
- Cooking Tofu for Crispy Perfection: Heat a large skillet over medium heat and add 2 tablespoons of sesame oil. Carefully place the marinated tofu slices in the skillet. Cook for 3–5 minutes on each side, or until golden brown and crispy. Be cautious of oil splatter, and avoid overcrowding the pan—cook in batches if needed. Optional: brush the tofu with remaining marinade during cooking for extra flavor. Crispy tofu provides satisfying texture and acts as the main protein in the sandwich.
- Assembling the Banh Mi Sandwich: Slice the baguettes lengthwise, leaving one side slightly attached to create a hinge. Spread a generous layer of vegan spicy mayo on both sides of the bread. Layer the cooked tofu slices evenly inside each baguette. Top with quick-pickled vegetables, fresh cilantro leaves, and thinly sliced cucumber. Add additional jalapeños if you prefer more heat. Press the sandwich lightly to hold everything together, but avoid squashing the baguette.
- Serving and Enjoying: Serve the Tofu Banh Mi immediately while the tofu is still warm and the baguette is crisp. This sandwich is best enjoyed fresh to retain the contrast of textures between the crunchy bread, tangy pickles, and crispy tofu. Pair it with a simple side salad or vegetable chips for a complete meal.
- Storing Leftovers: Store any leftover tofu slices in an airtight container in the refrigerator for up to 5 days. Keep pickled vegetables in a separate airtight jar in the fridge for 2–3 weeks. For meal prep, store all components separately and assemble the sandwich just before eating to maintain the textures and flavors.
Notes
- For maximum flavor, marinate the tofu overnight. The longer marination allows the tofu to fully absorb the sesame, tamari, and hoisin mixture.
- Pressing the tofu is essential to remove excess moisture, ensuring it crisps beautifully during cooking.
- Adjust the spiciness of the vegan mayo to taste—start with less sriracha and increase gradually.
- Quick-pickled vegetables can be prepared ahead of time, making this recipe convenient for meal prep or busy weeknights.
- Use a high-quality baguette with a crisp crust and soft interior for the authentic Banh Mi experience.
Chef’s Secrets for Perfect Flavor
The key to a truly satisfying Tofu Banh Mi lies in layering flavors and textures.
Always press the tofu well to remove excess water before marinating—it allows the slices to soak up more seasoning and fry to a golden crisp.
Don’t rush the pickling process; letting the vegetables sit at least eight hours develops a tangy crunch that balances the richness of the tofu.
When frying, cook the tofu in batches to avoid overcrowding, which ensures even browning.
Brushing leftover marinade onto the tofu while cooking intensifies the flavor.
Finally, freshly slice the baguette just before assembly to maintain its crisp crust.
Serving Suggestions for Every Occasion
This vegan Banh Mi is versatile and works well for lunches, dinners, or picnic meals.
Serve it as a stand-alone sandwich or pair it with light sides like a fresh Asian-inspired slaw, edamame, or a crisp cucumber salad.
For added crunch, sprinkle roasted sesame seeds on the tofu or add thinly sliced radishes.
It also pairs beautifully with a cold, crisp sparkling water or lightly sweetened iced tea.
For gatherings, prepare mini Banh Mi sandwiches as finger food—they’re always a crowd-pleaser.
Storage Tips to Maintain Freshness
Store tofu and pickled vegetables separately in airtight containers.
Tofu lasts up to five days in the fridge, while pickled vegetables can keep for two to three weeks.
Avoid pre-assembling sandwiches, as the bread can become soggy.
If preparing for meal prep, store the components individually and assemble just before eating.
To reheat tofu, use a skillet or oven to maintain crispiness instead of microwaving.
Quick-pickled vegetables retain flavor and crunch even after extended storage, making them ideal for ready-to-go lunches.
Frequently Asked Questions
1. Can I skip pressing the tofu?
Pressing tofu is highly recommended because it removes excess water, allowing the slices to absorb the marinade and crisp properly during cooking.
Skipping this step may result in tofu that is soft and less flavorful.
2. How long can I keep leftover pickled vegetables?
Quick-pickled vegetables last 2–3 weeks in an airtight glass container in the refrigerator.
The flavor intensifies over time, so taste periodically and adjust seasoning if desired.
3. Can I make this sandwich gluten-free?
Yes! Simply use a gluten-free baguette or sandwich roll and ensure your tamari or soy sauce is gluten-free.
The rest of the ingredients are naturally gluten-free.
4. Can I prepare this for meal prep?
Absolutely. Keep tofu, pickled vegetables, and bread separate until ready to eat.
Assemble the sandwich just before serving to keep the bread crisp and the tofu flavorful.
5. How can I adjust the spiciness?
The sriracha in the vegan mayo controls the heat level. Start with 1–2 tablespoons for mild spice or add more for extra kick.
You can also include more jalapeños in the pickled vegetables for additional heat.
