Vegetarian Banh Mi

Here’s how you can make this easy vegetarian banh mi sandwich or tofu sandwich


  • 1 large baguette or bread
  • 1/2 cucumber, thinly sliced
  • 1/3 cup  mayo or vegan mayo (for complete vegan sandwich)
  • cilantro, for topping (optional)

Pickled Veggies: (Do this first)

  • 1 cup carrots, julienned
  • 1 cup daikon, julienned
  • 1 cup white wine vinegar
  • 1/8 cup rice vinegar
  • 1 – 2 cups water or until container is full.
  • Mason jar

Tofu & Marinade

  • 1 block extra firm tofu
  • 1/3 cup veggie broth
  • 3 tbsp soy sauce (less sodium)
  • sesame oil
  • 1 tsp ginger powder
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp black pepper
  • 1 tbsp all spice
  • 1 jalapeno, slice
  • 1 tbsp lime juice


To make Pickled Veggies:

  • In a mason jar, combined julienned carrots and daikon
  • Add rice vinegar, white wine vinegar and water.
  • Add slices of jalapenos.
  • Cover and refrigerate.
  • Let it sit for couple hours or overnight

Tofu Marinate:

  • Slice tofu to desired width
  • In a bowl combine: soy sauce, broth, powders and spice. Mix.
  • Add tofu to the bowl.
  • Add lime juice
  • Let sit for about 30 minutes.
  1. Cook tofu until golden brown.
  2. Toast your baguette in the oven.
  3. Add condiments of your liking.
  4. Add pickled veggies and cucumber to your bread.
  5. Add cooked tofu to your bread.
  6. Add cilantro and jalapenos, if desired.
  7. Serve and eat.


I like mine on bread without mayonnaise but with Sriracha. Also, I like my tofu crispy.  Serve however you want it.

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