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Vegan Banh Mi Sandwich

Vegan Banh Mi Sandwiches

The popular and delicious Banh Mi sandwich has been veganized in this delightful recipe adapted from The Food Charlatan.

Course Dinner, lunch
Cuisine Asian
Servings 4 people


For the Marinated Tofu

  • 2 14 oz blocks of tofu
  • 1/2 large red onion
  • 3 cloves garlic
  • 2 Tbsp tamari or soy sauce
  • 1 Tbsp coconut sugar or other sugar
  • 1 Tbsp agave syrup
  • 2 tsp sesame oil
  • 1 tsp salt
  • 1 tsp pepper

For the pickled veggies

  • 1 large daikon radish
  • 3 large carrots
  • 1 1/2 Tbsp sugar
  • 1 1/2 Tbsp salt
  • 1/2 cup sugar
  • 1 cup warm water
  • 1 cup white or rice vinegar

Other stuff

  • 1-2 Tbsp oil for frying the tofu
  • 1 cup vegan mayo
  • 1-2 Tbsp sriracha hot sauce
  • 1 cucumber sliced
  • 1 head romaine lettuce (optional) shredded
  • 1-2 jalapenos (optional but highly recommended) sliced
  • 1 bunch cilantro lightly chopped
  • 1 large french bread loaf or baguette


To make the brine

  1. I like to use a food processor with the shredding blade on it to shred the daikon radish and carrot. If you don't have a food processor, you can cut them up by hand into small matchstick sized pieces, or use a hand grater.

    If you use a food processor, you will likely need to cut the daikon into halves or even quarters to fit into the shaft.

    Place your shredded veggies into a bowl and sprinkle with the 1 1/2 Tbs each sugar and salt. Massage the veggies with the sugar and salt. This will help the veggies to release their own juices. Let sit for 15 minutes.

    Rinse the veggies in a colander with cold water to wash off all of the sugar and salt.

    You can make the brine in the same bowl. Just give it a rinse and then add 1 cup warm water and 1/2 cup sugar. Stir to dissolve the sugar. Add the vinegar and a pinch of salt. Cover the bowl and refrigerate for about 45 minutes.

How to make the tofu marinade

  1. Start by pressing your tofu. This step is optional but it will help the tofu soak up more of the marinade flavor because it won't be saturated with water.

    To press the tofu, first remove it from the package, then wrap it in a clean dish towel or paper towels (personally, I use a combo of both)and place something heavy, like a cast iron pan, on top of the tofu. Let it sit for about 15 minutes, or at least a few minutes if you are in a hurry.

    When the tofu is pressed, cut it into about 1/4 thick slices.

    Meanwhile, place the red onion, garlic, sugar, agave, tamari or soy sauce, sesame oil, salt, and pepper in a blender and blend until smooth.

    Pour about a third of the mixture into a flat dish or container with a lid. Place the slices of tofu in a layer on top of the sauce. You can move it around a little to get some of the marinade on top. Add more marinade and create more layers until you have used up all the tofu and the sauce. Place in the refrigerator for at least 15 minutes or overnight.

    After it has marinated and you are about to make your sandwiches, heat the oil in a large frying pan or skillet on medium heat. Place the tofu pieces in the oil, but don't crowd them. You may need to do this in batches.

    Let the tofu cook on one side for about 5 minutes. Don't turn them too soon or they won't brown properly and may stick to the pan. Flip the tofu and brown on the other side. Place the tofu pieces on a paper towel until you are ready to assemble your sandwich.

Assembling the Banh Mi

  1. Combine the vegan mayo and sriracha in a small bowl.

    Cut the french bread loaf or baguette down the center lengthwise.

    Spread the sriracha mayo on one or both sides.

    Layer the marinated and fried tofu, lettuce (if desired), cucumbers, pickled veggies, cilantro, and jalapenos (also optional).

    Close up the sandwich and cut into about 4 pieces.

    Place each sandwich in a reusable container or baggie to take to school, work, or on a picnic.

    If you tried this recipe, please leave me a comment below and tell me what you thought!