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Tofu Vietnamese Banh Mi sandwich with pickled vegetables and fresh herbs on parchment paper

Tofu Vietnamese Banh Mi Sandwich

This Tofu Vietnamese Banh Mi Sandwich is a plant-based twist on the classic street food. Crispy tofu, pickled carrots and daikon, fresh cucumber, and cilantro are packed into a toasted baguette with vegan mayo. It’s flavorful, crunchy, and perfect for a quick and healthy meal.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Breakfast, brunch
Cuisine: Vietnamese
Calories: 500
Ingredients Method

Ingredients
  

For the Sandwiches:
  • 4 small baguettes Vietnamese or French-style
  • 400 g firm tofu cut into thick slices
  • 1 cucumber thinly sliced
  • 1 bunch fresh cilantro
  • 1 –2 red chilies thinly sliced, optional
  • 4 tbsp vegan mayonnaise
For the Pickled Veggies:
  • 1 cup julienned carrots
  • 1 cup julienned daikon or use more carrot
  • ½ cup rice vinegar
  • 2 tbsp sugar
  • ½ tsp salt
For the Tofu Marinade:
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp maple syrup or sugar
  • 1 tsp garlic minced
  • 1 tsp ginger grated

Method
 

  1. Pickle the veggies: Mix vinegar, sugar, and salt. Add carrots and daikon. Let sit for 30 minutes.
  2. Marinate the tofu: Mix soy sauce, sesame oil, maple syrup, garlic, and ginger. Add tofu slices. Let marinate for 15–20 minutes.
  3. Cook the tofu: Pan-fry tofu in a little oil until golden and crispy on both sides (about 3–4 minutes per side).
  4. Toast the baguettes: Slice them open (not all the way through) and toast lightly until warm and crispy.
  5. Assemble the sandwiches: Spread mayo inside each baguette. Add tofu, pickled veggies, cucumber slices, cilantro, and chili.