5 from 27 votes
Vegan Banh Mi Recipe (Vietnamese Tofu Sandwich)
This Vegan Banh Mi features roasted, marinated extra-firm tofu seasoned with lemongrass and other aromatics, assembled in a crusty baguette with spicy hoisin-sriracha mayo and quick-pickled vegetables including carrots, cucumber, and daikon. Fresh cilantro and jalapeño rings add brightness and heat. It balances savory, spicy, tangy, and crisp textures.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
3
Calories:
443 kcal
Course:
Lunch
Cuisine:
Vietnamese
Ingredients
Roasted tofu
- 14 oz. tofu drained and pressed, extra firm
- 1 tablespoon lemongrass powder
- 2 teaspoon ginger fresh grated
- 2 cloves garlic minced
- 1 tablespoons tamari
- 1 tablespoon lime juice
- ½ teaspoon white pepper
- 1 tablespoons vegetarian oyster sauce
- 1 tablespoon sesame oil
Spicy bánh mî mayo
- ½ cup vegan mayonnaise
- 1 tablespoon hoisin sauce
- 1 tablespoon sriracha
Quick Pickled Veggies
- ¼ cup rice vinegar
- ½ teaspoon salt
- 1 teaspoon sugar palm sugar, or maple syrup
- ⅓ cup water
- ½ cup carrot julienne cut, or shredded
- 2 cucumber thinly sliced, Persian
- ½ cup daikon julienne cut, or shredded
To Assemble:
- 18 inch baguette
- cilantro fresh sprigs
- 1 jalapeño cut into thin rings
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the drained and pressed extra firm tofu into ½ inch (slightly larger than 1cm) slices. In a bowl, mix lemongrass powder, fresh grated ginger, minced garlic, tamari, lime juice, white pepper, vegetarian oyster sauce, and sesame oil. Coat the tofu slices evenly with the marinade. Place on a parchment paper lined baking sheet and roast for 20-25 minutes or until golden brown.
- While the tofu is roasting, prepare the spicy mayo by combining vegan mayonnaise, hoisin sauce, and sriracha in a bowl. Mix well using a small whisk or the tines of a fork and set aside.
- For the Quick Pickled Veggies, place the salt and sugar in rice vinegar and water into a saucepan and bring it to a boil.
- Pour the hot brine into a bowl over the shredded carrot, thinly sliced Persian cucumbers, and julienne-cut or shredded daikon. Let them marinate and cool for at least 15 minutes.
- To assemble the Vegan Bánh Mì, slice an 18-inch baguette horizontally. Optionally, you can toast the baguette’s cut side for a few minutes over medium heat in a skillet or griddle pan.
- Spread a generous amount of Spicy Bánh Mì Mayo on both halves of baguette. Place the roasted tofu on top, followed by the quick-pickled veggies. Garnish with fresh cilantro sprigs and thin rings of jalapeño.
- Close the sandwich with the top half of the baguette. Slice into individual portions and get ready to smash this delicious Vegan Bánh Mì!
Cup of Yum
Notes
- Press and drain tofu thoroughly to improve texture and marinade absorption before roasting.
- Adjust spicy mayo proportions to suit preferred sweetness and heat balance.
- Ensure pickling bowl and vegetables are at room temperature before adding hot brine for effective quick pickling.
- Use a crusty yet soft baguette, and toast lightly if stale, for best sandwich texture.
Nutrition Information
Calories
443kcal
(22%)
Carbohydrates
22g
(7%)
Protein
13g
(26%)
Fat
32g
(49%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
2g
(10%)
Sodium
1420mg
(59%)
Potassium
439mg
(9%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
3698IU
(74%)
Vitamin C
13mg
(14%)
Calcium
87mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 443
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 22g | 7% |
| Protein | 13g | 26% |
| Fat | 32g | 49% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 1420mg | 59% |
| Potassium | 439mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 3698IU | 74% |
| Vitamin C | 13mg | 14% |
| Calcium | 87mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.