This Homemade Vegetarian Banh Mi delivers the fresh, zesty flavors of the iconic Vietnamese street food sandwich—with a fully plant-based twist. Marinated and pan-seared tofu replaces traditional meats, while a bright layer of quick-pickled vegetables adds crunch and acidity. Cucumber, fresh cilantro, and vegan mayo round out the build, all tucked into a crusty baguette for a sandwich that’s vibrant, satisfying, and full of bold character.
Why You’ll Love This Recipe
This vegetarian Banh Mi is a perfect fusion of flavor and texture. It’s crisp, savory, tangy, and creamy in every bite. The tofu soaks up a rich marinade and turns golden in the pan, pairing beautifully with the sharp pickled veggies and cool cucumber. The sandwich comes together in just 30 minutes, making it an excellent option for a healthy, flavorful lunch or a light, satisfying dinner. Whether you’re plant-based or just exploring meatless meals, this sandwich is a standout.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 small baguette or crusty sandwich roll
4 oz extra-firm tofu, pressed and sliced
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/2 cup cucumber slices
1/4 cup shredded carrots
1/4 cup thinly sliced radish or daikon
1/4 cup thinly sliced red onions
1/4 cup rice vinegar
1 tsp sugar
1/4 tsp salt
2 tbsp vegan mayonnaise or sriracha mayo
Fresh cilantro sprigs
directions
- In a small bowl, mix soy sauce, sesame oil, garlic powder, and black pepper. Add tofu slices and marinate for at least 15 minutes.
- In another bowl, combine rice vinegar, sugar, and salt. Add shredded carrots, radish, and red onions. Toss and let sit for 20 minutes to pickle.
- Heat a skillet over medium heat. Lightly fry marinated tofu slices for 2–3 minutes per side until golden and heated through.
- Toast the baguette or sandwich roll lightly. Spread vegan mayo on the inside of both halves.
- Layer the bottom half with cooked tofu, followed by cucumber slices, pickled vegetables, and fresh cilantro.
- Close the sandwich and press gently. Serve immediately.
Servings and timing
Servings: 1 sandwich
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Calories: 310 kcal per serving
Variations
- Spicy version: Add thinly sliced jalapeños or extra sriracha to the mayo.
- Protein switch: Try tempeh or grilled eggplant instead of tofu.
- Add avocado: For extra creaminess and healthy fats.
- Gluten-free: Use a gluten-free roll and tamari in place of soy sauce.
- Add hoisin or peanut sauce: Drizzle on top for a rich, savory twist.
storage/reheating
This sandwich is best enjoyed fresh. However, you can prepare the tofu and pickled vegetables in advance and store them in airtight containers in the refrigerator for up to 3 days. Toast the bread and assemble just before serving for the best texture.
FAQs
What kind of tofu is best for this sandwich?
Use extra-firm tofu that’s been pressed to remove excess moisture. It holds up well to marinating and frying.
Can I make the pickled vegetables ahead of time?
Yes, and they actually improve in flavor after a day or two in the refrigerator.
What type of bread works best?
A small French baguette or a crusty sandwich roll works well. It should be firm on the outside and soft inside.
Is vegan mayo required?
It adds creaminess and flavor, but you can substitute with hummus, mashed avocado, or leave it out entirely.
Can I bake the tofu instead of frying?
Yes, bake at 400°F (200°C) for about 20–25 minutes, flipping halfway through.
What herbs can I use if I don’t like cilantro?
Fresh mint, basil, or a mix of both are good alternatives.
How do I keep the sandwich from becoming soggy?
Toast the bread lightly and drain excess liquid from the pickled veggies before adding.
Is this sandwich suitable for meal prep?
Yes, prep the components ahead, but assemble just before eating to preserve texture.
Can I add more vegetables?
Absolutely—thin slices of bell pepper or shredded lettuce make great additions.
What’s a good side dish for this sandwich?
A simple cucumber salad, edamame, or baked sweet potato fries pair well.
Conclusion
Homemade Vegetarian Banh Mi is a fresh and flavorful plant-based take on a beloved Vietnamese classic. With its mix of savory tofu, tangy pickled vegetables, crisp cucumber, and creamy vegan mayo, this sandwich is as satisfying as it is wholesome. Easy to prepare and packed with bold flavor, it’s perfect for anyone looking to add more vibrant, meat-free meals to their routine.
Print
Homemade Vegetarian Banh Mi
- Total Time: 30 minutes
- Yield: 1 sandwich 1x
- Diet: Vegan
Description
A vibrant plant-based twist on the classic Vietnamese Banh Mi, this vegetarian sandwich features marinated tofu, crunchy pickled vegetables, cucumber slices, and fresh cilantro, all layered into a crusty baguette with a smear of tangy vegan mayo.
Ingredients
- 1 small baguette or crusty sandwich roll
- 4 oz extra-firm tofu, pressed and sliced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/2 cup cucumber slices
- 1/4 cup shredded carrots
- 1/4 cup thinly sliced radish or daikon
- 1/4 cup thinly sliced red onions
- 1/4 cup rice vinegar
- 1 tsp sugar
- 1/4 tsp salt
- 2 tbsp vegan mayonnaise or sriracha mayo
- Fresh cilantro sprigs
Instructions
- In a small bowl, mix soy sauce, sesame oil, garlic powder, and pepper. Add tofu slices and marinate for at least 15 minutes.
- In a separate bowl, mix rice vinegar, sugar, and salt. Add carrots, radish, and red onion. Toss to coat and let pickle for 20 minutes.
- Heat a skillet over medium heat and lightly fry the marinated tofu on both sides until golden brown and heated through.
- Toast the baguette or sandwich roll. Spread vegan mayo on the inside of each half.
- Layer the bottom half with tofu, cucumber slices, pickled vegetables, and fresh cilantro.
- Close the sandwich and press lightly. Serve immediately.
Notes
- For best texture, press tofu ahead of time to remove excess moisture.
- Pickled vegetables can be made ahead and stored in the fridge for up to a week.
- Try adding sliced jalapeños for a spicy kick.
- Baguette should be slightly crisp on the outside and soft inside for authenticity.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Assembled
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 sandwich
- Calories: 310
- Sugar: 6g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg