Why I Love This Recipe
- The pickled veggies give it the perfect tangy crunch
- Tofu soaks up all the savory marinade
- It’s fresh, filling, and feels like a treat
- Totally plant-based, but super satisfying
- You can prep most of it ahead and just build it when you’re hungry
Makes: 4 sandwiches
Time: 45 minutes (includes pickle time
What You’ll Need
For the Pickled Veggies:
- 1 cup shredded carrots
- 1 cup shredded daikon radish
- 1/2 cup rice vinegar
- 1/2 cup warm water
- 2 tbsp sugar
- 1 tsp salt
For the Tofu:
- 1 (14 oz) block extra-firm tofu, pressed and sliced into 1/2-inch slabs
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp sesame oil
- 1 tsp garlic powder
For the Sandwich:
- 1 large French baguette or 4 small sandwich rolls
- 1/2 cup vegan mayo or sriracha mayo
- 1/2 cucumber, thinly sliced or ribboned
- 1/2 cup fresh cilantro
- Optional: sliced jalapeños, lime wedges
Pro Tips
- Press the tofu ahead of time to get it super crispy.
- Use a mandolin for thin, even veggie ribbons.
- Don’t skip the pickle step—it really makes the sandwich!
- Toast the baguette right before building the sandwich for that perfect crunch.
- Let everyone build their own—makes it more fun!
Tools You’ll Need
- Cutting board + knife
- Mixing bowls
- Measuring spoons + cups
- Non-stick skillet or pan
- Tofu press or paper towels + something heavy
- Airtight jar or bowl for pickling
- Spatula
Substitutions & Variations
- Swap tofu for tempeh or grilled portobello mushrooms
- Use a gluten-free roll if needed
- Skip cilantro if it’s not your thing—try Thai basil
- Use regular mayo + sriracha if you can’t find sriracha mayo
- Add avocado slices for creaminess
Make Ahead Tips
- Pickled veggies can be made up to 5 days ahead.
- Tofu can be marinated the night before and cooked fresh.
- You can slice all the toppings in advance and store them in containers.
Instructions
Step 1: Make the Pickled Veggies
In a bowl, mix warm water, rice vinegar, sugar, and salt until the sugar dissolves. Add shredded carrots and daikon. Let sit while you prep everything else (at least 30 mins).
Step 2: Press and Slice Tofu
Press tofu for 15 minutes to remove water. Slice into even slabs, about 1/2 inch thick.
Step 3: Marinate the Tofu
In a bowl, whisk soy sauce, maple syrup, sesame oil, and garlic powder. Place tofu slabs in the marinade and let sit for 10–15 minutes.
Step 4: Cook the Tofu
Heat a non-stick skillet over medium heat. Cook tofu slabs for 3–4 minutes on each side until golden and slightly crispy.
Step 5: Prep Sandwich Ingredients
While tofu cooks, slice the baguette, cucumbers, jalapeños, and get your mayo and cilantro ready.
Step 6: Assemble the Banh Mi
Spread mayo on both sides of the baguette. Layer with tofu, drained pickled veggies, cucumber, cilantro, and jalapeños if using. Slice and serve with lime wedges.
Leftovers & Storage
- Store leftover tofu and pickled veggies in separate airtight containers in the fridge for up to 4 days.
- Assemble sandwiches fresh to keep the bread from getting soggy.
- Reheat tofu in a pan to re-crisp it before serving.
Why This Recipe Works (Quick Science)
Tofu is like a sponge—it absorbs all that savory-sweet marinade flavor. Pickled veggies use vinegar and sugar to balance sour and sweet, which cuts through the richness of the tofu. Crispy bread adds texture to every bite. It’s a sandwich that hits all your taste buds at once.
Meal Plan Ideas
- Serve with baked sweet potato fries or edamame
- Pair with a miso soup or small side salad
- Add a mango smoothie or iced green tea on the side
Common Mistakes
- Skipping the tofu press—your tofu will be soggy, not crispy
- Not marinating long enough—less flavor in the tofu
- Overloading the sandwich—makes it messy and hard to eat
- Using cold bread—always toast it for best texture
What to Serve With
- Sweet chili chips or sesame slaw
- Vietnamese iced coffee
- Fresh fruit salad with mint
- Light cucumber salad or miso soup
FAQ
Can I use store-bought pickled veggies?
Yep! Just make sure they’re not too sweet or salty. Homemade is best though!
Is this sandwich spicy?
Only if you add jalapeños or sriracha mayo. You can totally skip them.
Can I make this gluten-free?
Yes—just use gluten-free soy sauce and gluten-free bread or wraps.
How long does it stay fresh?
Toppings and tofu last up to 4 days in the fridge. Assemble fresh for best taste.
Let’s Make It!
This tofu banh mi is packed with flavor, crunch, and so much goodness. Whether you’re trying something new or already love Vietnamese food, you’re gonna want this in your lunch rotation.
Try it out and let me know how it went in the comments! Got questions or fun twists? I’d love to hear them. 🧡