Tangy, savory and crunchy, Tofu Bánh Mì is a Vietnamese sandwich with pan-fried marinated tofu, tangy pickled vegetables, and creamy Quick Jalapeno Aioli shared on a crusty baguette with crunchy cucumber and herbs. Ideal for meal prep, the components for this vegan Tofu Bánh Mì can be made several days in advance, so lunch or dinner is at your fingertips! This recipe is vegetarian and vegan.
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Highlights of Tofu Bánh Mì
Bánh mì (pronounced bahn-mee) is a Vietnamese sandwich filled with a fusion of flavorful ingredients. It typically includes meats, eggs, fish, tofu, or seitan with pickled veggies, fresh herbs, and mayonnaise.
Hailing from Sigon, bánh mì is a delicious combination of Vietnamese and French cuisine. It’s recognized and enjoyed internationally for its unique flavors and textures.
Inspired by local bánh mì sandwiches, this recipe reflects the tastes and textures I found in my backyard of the Pacific Northwest. With its basic structure, bánh mì has varying interpretations and is easily customized to taste. This recipe is for bánh mì chay, a vegetarian sandwich.
This Recipe Is:
- Crunchy
- Savory, Spicy, Tangy, Sweet, and with a Hint of Sour
- Meal Prep Ready
- Vegan and Vegetarian
If you love a hearty Vegetarian Sandwich, you’ll enjoy this recipe!
Ingredients You’ll Need
Bánh mì is known for its balance of flavors. You’ll enjoy sweet, salty, sour, and spicy elements in this vegetarian sandwich. The tofu marinade, pickled vegetables, and condiments all contribute to this balance. Here’s what you’ll need to create a flavorful vegetarian tofu bánh mì sandwich recipe (see recipe card below for details):
For the Sandwich
Bread: In Vietnamese, bánh mì means “bread.” The most important part, right?! Vietnamese baguettes are traditionally used to make this sandwich but can be hard to find. You’ll often see French baguettes used instead of Vietnamese baguettes for bánh mì sandwiches, which is what I use.
This recipe yields three 6″ sandwiches. Look for small demi baguettes or large baguettes. Buy as fresh as possible from a local bakery (sourdough is a bonus!) if you can. A 21-inch baguette will allow three 6-inch sandwiches (I trim the pointy ends). If you can find Vietnamese baguettes, I recommend using those!
Cucumber: Thinly sliced cucumber adds a nice crunch and cooling effect. I like to slice it long, the length of the cucumber, and create a ribbon on the sandwich.
Herbs: Fresh cilantro and mint are a must but for those that don’t prefer either or, you can share herbs on the side. Or chop them fine to spread out their tasty flavor.
For the Tofu + Marinade
- Extra Firm Tofu – provides the best texture for this sandwich. I’ve used firm tofu in a pinch but prefer extra firm for its sturdiness and slightly chewier texture. I like Nasoya or Wildwood brand.
- Fresh Lime Juice – adds acidity and a bit of sourness.
- Tamari – for umami and salty flavor. You can substitute soy sauce if you like.
- Liquid Aminos – I use Liquid Aminos as a vegan fish sauce substitute in all my Asian and Thai-inspired recipes. You can substitute it with Tamari, soy sauce, or vegan fish sauce.
- Sesame Oil – I like toasted sesame oil here as it adds so much flavor to this dish.
- Sriracha – adds a hint of spice and acidity.
- Maple Syrup – for a hint of natural sweetness that assists in balancing spicy and sour notes.
For the Pickled Veggies
You’ll need about two cups of veggies for the recipe. The beauty is, you can increase, decrease or omit any of the veggies to create your two cups. As the veggies marinate in the pickling brine, their flavors intensify, and colors brighten. Here’s what you’ll need (see recipe card for details):
- Rice Vinegar – plain rice vinegar, unseasoned.
- Sugar – regular cane or white granulated sugar.
- Red Onion – for flavor and color, slice thin.
- Carrots – I like to shred these using a veggie shredder. But you can also cut the carrot into matchstick strips.
- Radish (optional) – you can use daikon, purple daikon (pictured) or English radish. They’re all a little peppery and sharp.
- Jalapeno Pepper – adds a bit of heat to the pickled veggies and sandwich. They’re not overwhelming but rather add SO much flavor to this sandwich.
For the Quick Jalapeno Aioli
The creamy component of the sandwich. The pickled jalapenos add tanginess and interest, but this quick aioli isn’t spicy.
- Mayonnaise – there are lots of options here. Use your favorite. I like Vegenaise.
- Pickled Jalapenos – increase or decrease depending on preference. I suggest starting with about 8 pepper rings for a mildish aioli.
- Cilantro – adds freshness, color and flavor.
- Fresh Garlic – for a hint of spice and flavor.
- Fresh Lime Juice – adds acidity and a bit of sour flavor to the aioli.
Quick Tip: If you’re short on time, instead of Quick Jalapeno Aioli, you can whip up 3/4 cup of mayo mixed with 1-3 tablespoons of Sriracha – adjust the sriracha to taste.
At a Glance: How to Make Vegan Banh Mi Recipe
The beauty of this recipe is that there’s a bit of overlap from one task to another. While the tofu is pressed, you can whip up the marinade. While the tofu is marinating, the pickled veggies are prepped and pickled. While those ingredients are soaking up flavor, whip up the aioli. In summary, here’s how to create the tastiest tofu bánh mì sandwich (see recipe card below for details):
- First, press the tofu, whisk up the marinade ingredients, and marinate the tofu for at least 30 minutes. The tofu can be marinated up to 24 hours (sooo good!).
- Second, while the tofu is marinating, make the pickling brine by whisking hot water with sugar, then add the rice wine vinegar. Add shredded carrots, slivered onions, jalapeno pepper rings, and sliced daikon radish. Allow to set for at least 15 minutes.
- Third, whip up the jalapeno aioli by adding pickled jalapenos, cilantro, garlic, mayo and lime juice to the work bowl of a food processor. Process until creamy.
- Fourth, pan-fry or bake the marinated tofu. Pan frying is quicker than baking, but sometimes a hands-off approach to cooking is nice, so I pop the tofu in the oven.
- Next, slice the cucumber and prepare the herbs.
- Last, toast the bread, slather with the quick aioli, place the herbs on the bottom, then add the tofu, and top with pickled veggies. Layer on more herbs if you like!
You can prep all the components and refrigerate them for up to two days. When ready to assemble, share the sandwich fillings chilled, at room temperature or warm.
Vegetarian Tofu Banh Mi Sandwich FAQs
Do I Need a Tofu Press?
If you have a tofu press, use it, but you don’t need one to make a tofu bánh mì! To press tofu, use a tea towel and place it under and on top of the tofu. Set it on a plate. Place something heavy on top, like a cutting board, or cast iron skillet. Move the tea towel a few times to a dryer area of the towel so it can absorb more water. Press for about 30 minutes, up to an hour if you have time. We’re pressing the tofu to remove excess water, so that the tofu will then soak up the marinade.
What Kind of Tofu Should I Use?
I recommend extra firm tofu for this sandwich because it has a bit more “chew” than firm tofu. It also tends to hold up better to pan frying, keeping the thin-cut tofu slabs intact.
What’s a Substitute for Fish Sauce?
Traditionally fish sauce is used to flavor bánh mì, but to keep this recipe vegetarian and vegan, I use Liquid Aminos instead of fish sauce. It tastes similar to Tamari but teases out more of that umami flavor Asian recipes are known for without using fish/oyster sauce. Or, you can use your favorite vegan fish sauce.
Expert Tips
- Meal Prep Ready: Prep the components up to two days in advance and store them separately in the fridge for quick assembly. Tofu bánh mì is best enjoyed when freshly assembled.
- Customization: Vegan bánh mì is versatile and easy to customize. Adjust the level of spiciness, the amount of herbs, and the variety of pickled veggies.
- Toast the Bread: Toast the baguette just enough to have a crispy crust and to keep the interior soft. This prevents the sandwich from being too hard to bite into. However, if you prefer softer bread, wrap the baguette in foil and warm in a 350F oven for about 10-15 minutes.
More Vegetarian Sandwiches to Make
- Mushroom Goat Cheese Veggie Panini (no panini press needed)
- Smashed Chickpea Sandwich
- Greek Pita Sandwiches
- The Vegetarian Reuben
Tofu Banh Mi Sandwiches
Ingredients
Tofu + Marinade
- 1, 14 ounce (397 grams) Package of Extra Firm Tofu
- 2 teaspoons Sriracha
- 4 teaspoons Maple Syrup
- 1 teaspoon Liquid Aminos Tamari or vegan fish sauce may be subbed
- 2 tablespoons Tamari or soy sauce
- 2 tablespoons Toasted Sesame Oil regular may be substituted
- 2 tablespoons Fresh Lime Juice
- 1 Large Clove of Garlic peeled sliced thin
- 1/2 Inch Piece of Fresh Ginger sliced thin
Pickled Veggies
- 1/2 cup (105 grams) Hot Water
- 2 tablespoons Cane Sugar or granulated sugar
- 1/2 cup (135 grams) Rice Vinegar plain
- 1/2 Red Onion sliced in thin half moons, about 1/2 an onion
- 1 Carrot medium, peeled and shredded or sliced into matchsticks
- 1 Daikon Radish small, sliced into matchsticks (optional)
- 2 Jalapenos small, sliced into thin rings
For the Jalapeno Aioli
- 3/4 cup + 2 tablespoons (205 grams) Mayonnaise I like Vegenaise
- 2 Large Cloves of Garlic peeled and sliced thin
- 8-10 Pickled Jalapeno Pepper Rings adjust to taste
- Fist-full of Cilantro stems and leaves
- 1 tablespoon Fresh Lime Juice about 1/2 a lime
- 1/8 teaspoon Fine Sea Salt
For the Sandwich
- 1, 21 inch French Baguette sliced into three 6-7 inch pieces
- Cucumber sliced thin and long with a veggie peeler
- Fresh herbs such as Thai basil, mint and cilantro
Instructions
For Tofu + Marinade
- Press the tofu using a tofu press or tea towel and something heavy. For the tea towel method, place the tea towel under and on top of the tofu. Set it on a plate. Place something heavy on top, like a cutting board, or cast iron skillet. Move the tea towel a few times to a dryer area of the towel so it can absorb more water. Press to tofu for about 30 minutes, up to an hour if you have time. Pat dry any excess moisture.
- Meanwhile, in a small bowl, add the Sriracha, maple syrup, Liquid Aminos, Tamari, sesame oil, lime juice, ginger and garlic. Whisk.
- Place the tofu on a cutting board, picture style and slice in half crosswise. Slice each half into three 1/2 inch slabs. Place the slabs flat in a container. Pour half the marinade in the container, then pour the remaining marinade over the top of tofu. Marinate for at least 30 minutes, brushing more marinade on top of the tofu a few times. The longer the marinating time the more sauce the tofu will soak up. Marinate for up to 24 hours.
- To Pan Fry: transfer the tofu leaving the marinade behind, to a preheated well seasoned cast iron skillet or nonstick skillet on medium heat (no need to add oil). Pan fry over medium heat for 4-5 minutes on each side, basting the tofu several times with excess marinade. Pan fry until slightly golden and a little bit of charring on each side. To Bake: preheat the oven to 400 Farheneight (205 C) and line a sheet pan with parchment paper. Transfer the tofu to the sheet pan leaving the marinade behind. Bake for about 20-25 minutes, basting the tofu several times with excess marinade. When done the tofu will be slightly golden with a little bit of charring on each side. Set the tofu aside, keeping it warm if desired.
For the Pickled Veggies
- You'll need about 2 cups veggies total. Feel free to adjust the variety of veggies to preference. In a Mason jar or heat proof container, add the water and sugar and swirl until the sugar is dissolved. Add the rice vinegar to the water mixture and swirl again. Add the pickling veggies to the pickling brine and pack them down so that they're submerged. Allow the veggies to marinate for about 15 minutes or up to two days.
Make the Quick Jalapeno Aioli
- In the work bowl of a food processor, add the mayonnaise, garlic, pickled jalapenos, cilantro, lime juice and sea salt. Process until smooth and creamy. Some chunks will remain. Taste for spicy adjustment adding more jalapenos if desired.
Assemble the Bánh Mì
- Gather all your prepared ingredients. Slice the baguette lengthwise and place it in a preheated 350F oven and bake the baguette until the exterior is crispy, but the interior is still soft, about 5 minutes. Alternatively, if you prefer softer bread, wrap the baguette in foil and warm in a 350F oven for about 10-15 minutes. Slather both sides of the bread with the aioli, layer on the tofu, two pieces per sandwich, top with drained pickled veggies, sliced cucumber and herbs.
For Storage
- Once assembled, enjoy bánh mì right away for best flavor and texture. Otherwise individual components can be stored in the fridge for up to two days (the aioli for up to a week).
How long can you let the tofu marinate? The recipe does say up to 24 hours … I made this a couple weeks ago, and everyone LOVED it. So, back by popular demand, but schedules changed, I put the tofu to marinate around 1pm, but now I can’t make them until tomorrow at 6:30 pm. That’s closer to 30 hours … I put it in the ‘frig. Thanks.
Hi Maggie…Thank you for your note and five star review! I wouldn’t hesitate! SO happy ya’ll are enjoying the sammie. It’s time for another round here too!
Excellent sandwich! One of my favorites to order and had not tackled it at home until now. I did the veggies the day before and went a bit light on the jalapeño mayo this time but will follow the recipe more closely next time as it was not too hot. I had not cooked tofu in a cast iron skillet which was great for the char flavor.
Fist review, Carolyn! You’re quick :D Thank you for your note, five star rating and giving the sammie a go. How fun this was your first homemade Banh Mi!
Your Vegetarian Bánh Mì Looks Great! You almost nailed it… Vietnamese Bánh Mì, The Bread Crush is very thin, it perfect to the bite and crunchy at the same time. When I eat Bánh Mì and it hurts my gum means the crush is too hard and thick… Not a good Bánh Mì… Your Bánh Mì Looks Great! Nathan
Hii Nathan! Thank you for your note. So true! I touched on the bread in the blog post, but also, added a note on the recipe card (thank you for your reminder!). I hope you enjoy it, Nathan!