Banh Mi Sandwich

Instead of stuffing this banh mi sandwich with meat, I fill it with zesty marinated tofu. Pickled veggies and cilantro leaves take it over the top.

banh mi sandwich

When I lived in Austin, I got a tofu banh mi sandwich from two different Vietnamese restaurants as often as I could. Stuffed with sweet and tangy pickles, herbs, creamy mayo, and more, the sandwiches were hearty and comforting, but still refreshing. My mouth is watering just thinking about them! Since we’ve moved, I’m still searching for a great banh mi in Chicago (let me know if any of you have suggestions!). Until I find one, I’ll be making this yummy banh mi recipe to curb my cravings at home.

Banh mi recipe ingredients

What is banh mi?

Banh mi sandwiches are a Vietnamese street food that originated in Saigon. Served on soft French baguettes, they’re a delicious hybrid of French and Vietnamese cuisine. Typically, they contain pickled carrots, daikon, chiles, cucumber slices, cilantro, mayo, and a protein. Popular proteins include marinated pork, chicken, and paté, but I use tofu in this recipe to make it vegetarian.

Thinly sliced carrot and daikon on a plate

Banh Mi Sandwich Ingredients

Here’s what you’ll need to make this recipe:

  • Baguette – Look for soft baguette with a lightly crisp exterior. If it’s too chewy or crusty, the fillings will squish out of the sandwich!
  • Seared marinated tofu – The “meat” of this sandwich. I marinate firm tofu in a blend of tamari or soy sauce, lime juice and zest, garlic, ginger, and black pepper. It’s super savory and bright. Yum!
  • Pickled vegetables – These guys are key for giving a banh mi its signature sweet and tangy flavor. I pickle a combination of carrots, cucumber, jalapeño, and daikon in white wine vinegar, rice vinegar, salt, and sugar. If you can’t find daikon, red radishes taste great here too. And if you’re sensitive to spice, go easy on the jalapeño.
  • Spicy mayo – A banh mi essential! This sauce, made from mayo, sriracha, lime juice, and sesame oil, adds delicious richness and heat to this fresh sandwich. To make this recipe vegan, substitute your favorite store bought vegan mayo, or make your own.
  • Cilantro – The perfect fresh finishing touch!

After the tofu marinates, heat a non-stick skillet over medium-high heat and sear the tofu on both sides. When it’s golden brown and caramelized, stuff it into the baguette with the pickled veggies, cilantro, and a slather of spicy mayo. Enjoy!

Find the complete recipe with measurements below.

Banh mi pickled vegetables in a jar

Banh Mi Recipe Tips

  • Plan ahead. For the best sweet and tangy flavor, you need to make the pickles ahead of time. They’ll taste good after an hour in the fridge, but they get better by the day. If you can, prep them a day or two before you make this recipe!
  • Press your tofu. This simple, hands-off step only takes an extra 20 to 30 minutes, and it will give your tofu an amazing chewy texture! I love the Tofuture Tofu Press, which is easy to use and captures the excess water from the tofu, making cleanup a breeze. You can get it on Amazon for $25.95. Want to look at some other options? Check out my guide to the best tofu presses!
  • Don’t let the pickled veggies go to waste! You’ll likely end up with leftover pickles from making this recipe. Store them in the fridge for up to 2 weeks. Make more sandwiches later on, or pile them onto rice bowls, top them onto avocado toast, or stuff them into spring rolls!
  • Change it up. This vegetarian banh mi recipe is fantastic as written, but feel free to play with it. Avocado and sautéed shiitake mushrooms would both be excellent here, as would extra cucumber slices. Let me know what variations you try!

tofu banh mi recipe

More Favorite Tofu Recipes

If you love this tofu banh mi sandwich, check out this post for my best tofu-cooking tips! Then, try one of these delicious tofu recipes next:

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Banh Mi Sandwich

rate this recipe:
4.98 from 129 votes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves 4
This yummy banh mi recipe is a vegetarian version of the popular Vietnamese sandwich. I stuff it with seared tofu, pickled carrots and daikon, cucumbers, jalapeños, and more!


Pickled Veggies:

  • 1 small daikon radish, sliced into matchsticks
  • 2 small carrots, sliced into matchsticks
  • ½ small cucumber, seeded and sliced into matchsticks
  • ½ jalapeño pepper, thinly sliced
  • cup rice vinegar, plus more as needed
  • cup water, plus more as needed
  • Cane sugar
  • Sea salt

Tofu Marinade:


  • Make the pickles ahead: Place the daikon, carrots, cucumbers, and jalapeños in a medium jar with the vinegar and water and pinches of sugar and salt. If the liquids don’t cover the veggies, add more water and vinegar if necessary. Let chill for at least an hour, or store in the fridge for up to a week.
  • Drain the tofu and slice it into ½-inch slices. Place it on a towel and gently pat dry to remove excess water.
  • Make the marinade: In a small bowl, whisk together the olive oil, tamari, lime juice and zest, garlic, ginger, and pepper.
  • Place the tofu in a shallow pan and pour the marinade on top. Flip the tofu to fully coat it, adding more tamari if necessary. Let the tofu marinate for at least 15 minutes.
  • Heat a nonstick skillet to medium-high heat. Add a little oil to the pan and place the tofu pieces with enough space between each so that they’re not too crowded, working in batches if necessary. Without moving the tofu slices around too much, let them cook for a few minutes per side until they’re deeply golden brown and caramelized around the edges. Remove from heat and season to taste.
  • Assemble sandwiches on the baguette with the spicy mayo, tofu slices, pickled veggies, and cilantro.


For seared tofu, I like to use West Soy Extra Firm Tofu. I find it to be a bit less watery (and easier to work with) than other brands of firm tofu.
For the pickled veggies: if you can't find daikon, use a few red radishes or just skip it. If you're sensitive to spice, go light on the jalapeños.



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Rate this recipe (after making it)

  1. Leigh

    5 stars
    Love this recipe! I just HATE frying tofu. I always make a mess, smell up the house, and crumble the tofu. Could you bake it instead?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Leigh, yep! You could. I’d bake it at 425°F for 20 to 25 minutes, flipping halfway, or until the edges are browned.

  2. CathiB

    5 stars
    Your description of the pickled veggies mention ‘white wine vinegar’ but it’s not on the ingredient list.

  3. Katie

    5 stars
    This recipe was to die for. It’s so good! I added Asian smashed cucumbers to give more pickled flavor (the hot chili oil and garlic… chef’s kiss). I also added some corn starch to air fry the tofu instead, making it crispy before brushing on the marinade. I even added a fried egg too just for some extra protein. Every bite was so delicious. 10/10 recipe; I will definitely be adding this to my rotation.

  4. Julia

    5 stars
    Seriously one of the best things I’ve ever put in my mouth. Thank you.

    • Jeanine Donofrio

      Ha ha, I’m glad you enjoyed!

  5. Carolyn

    5 stars
    The tofu was amazing! My partner said that all tofu should be prepared this way. Thanks for the recipe!

    • Jeanine Donofrio

      I’m so glad you both loved it!

  6. madonna

    Theres a tofu banh mi at Dom’s Market in Chicago that is my absolute favorite

  7. Josie

    It’s interesting. I live in Australia. We have banh mi with fresh veggies here, not pickled. I’ve never seen it with pickled veggies but all the American recipes I e found have it. I’ll give it a try..

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.