This Vegan Bánh Mì is bursting with spicy and tangy flavors! It’s inspired by the popular Vietnamese sandwich, but uses baked sriracha tofu and dairy-free sauce to keep it 100% vegan.
Make boring lunches a thing of the past by adding even more amazing vegan sandwiches, like my Chickpea Salad Sandwich, this Vegan BLT, and this Vegan BBQ Sandwich, to the menu.
A hot day calls for this Vegan Bánh Mì. As the ultimate refreshing sandwich, this Vietnamese-inspired recipe layers pickled vegetables, spicy tofu, creamy sauce, and fresh cilantro on a crusty baguette. My version is a little different compared to the authentic sandwich you’d buy from street vendors in Vietnam, but it’s still delicious and 100% vegan!
What is bánh mì?
Bánh mì (pronounced bahn-mee) is a Vietnamese sandwich. It’s usually made with pickled daikon and carrots (đồ chua), cilantro, pate, sliced ham, mayonnaise, and sometimes cucumbers or chili peppers. The sandwich is as hearty and filling as it is flavorful, thanks to those amazingly vibrant ingredients.
My tofu bánh mì recipe is inspired by the real thing except it swaps the meat for spicy sriracha baked tofu and the mayo for a 5-ingredient vegan mayo-based sauce. Just like a chickpea tuna salad sandwich, I love packing up these sandwiches for lunch! I’ll usually prep the toppings in advance, then assemble the sandwiches a few hours before eating so I can enjoy the fresh, tangy, spicy goodness in all its glory.
How to make vegan tofu bánh mì
Find the complete recipe with measurements in the recipe card below.
Start by pickling the carrots and daikon* in the brine. Ideally, this will be done at least a few hours or up to 2 weeks in advance because letting them pickle and marinate will infuse them with more flavor.
*You can pickle sliced jalapeños and cucumber matchsticks along with the carrots and daikon if you feel like upgrading the flavors.
Toss the tofu chunks with the soy sauce, sriracha, and oil in a large bowl until well coated. Bake the spicy tofu cubes in the oven until they’re crispy on the outside.
Meanwhile, whisk the banh mi sauce ingredients together in a small bowl until combined.
To assemble the sandwiches, spread some of the creamy sauce on both sides of the sliced baguette before stuffing it with some sriracha tofu, drained pickled vegetables, and cilantro.
Optional bánh mì add-ins: Add some sliced jalapeño peppers if you like extra heat, or add sliced cucumbers to make it more refreshing!
Slice the baguette into three sandwiches and enjoy!
Frequently asked questions
To make this bánh mì vegan and gluten-free, replace the soy sauce with tamari in the creamy sauce and assemble the toppings on gluten-free bread.
As long as you’re using super or extra-firm tofu, it does not need to be pressed ahead of baking.
The tofu can easily be swapped for baked tempeh. Cube the tempeh, season it the same as the tofu, and then bake it in a 350ºF oven for 30 minutes.
The quicker you eat your assembled bánh mì, the crustier it will be. Still, if you’d like to pack it up and take it with you for lunch, go for it! The bread will soften, but the sandwich will still be tasty after being wrapped in plastic and refrigerated for 1 to 2 days.
Vegan Bánh Mì
Ingredients
Pickled Vegetables
- 2 small carrots peeled and cut into matchsticks (about 1 cup)
- 1 small daikon radish peeled and cut into matchsticks (about 1 cup)
- 1/2 cup rice vinegar
- 1/2 cup water
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
Sriracha Tofu
- 14.5 ounce block extra-firm tofu
- 4 tablespoons low-sodium soy sauce
- 3 tablespoons sriracha hot sauce
- 2 tablespoons vegetable oil
Creamy Bánh Mì Sauce
- 1/2 cup vegan mayo
- 1 tablespoon hoisin sauce
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons granulated sugar
- 2 teaspoons sriracha hot sauce
The Rest
- 17-20 inch baguette or 3 smaller baguettes
- few sprigs fresh cilantro
- 1/2 medium jalapeño pepper sliced, optional
Instructions
Prepare the Pickled Vegetables
- In a small saucepan, bring the vinegar and water to a boil. Remove from heat and stir in the sugar and salt until dissolved.
- Add the carrots and daikon to a mason jar or other container. Pour the brine over the vegetables and let cool to room temperature. Cover with a lid and keep in the refrigerator until ready to use, or up to 2 weeks. If you can make the veggies a few hours ahead of time, they will be more flavorful.
Make the Sriracha Tofu
- Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
- Remove the tofu from the packaging and press dry with a clean tea towel. If you have extra-firm tofu, there is no need to press it.
- Rip the tofu into 1-inch chunks and place in a large bowl. Add the soy sauce, sriracha and oil and stir to coat the tofu in the sauce.
- Place the tofu in a single layer on the prepared baking sheet. Bake for 10 minutes, then flip the tofu pieces and bake for 10-15 more minutes, until they are a bit crispy on the outside. Remove from the oven and set aside.
For the Rest
- Make the Creamy Bánh Mì Sauce – In a small bowl, whisk all sauce ingredients together and set aside.
- To Assemble the Sandwiches – Slice open the baguette and scoop out some of the soft bread inside, if desired, to make more room for the fillings. Spread the sauce on both sides of the bread, then stuff with some tofu, drained pickled vegetables, cilantro (chopped, stems removed or the whole sprig) and optional sliced jalapeño peppers. Slice to make 3 sandwiches. Enjoy!
Notes
- May use cucumber instead of daikon, or in addition.
- Gluten-free? Substitute tamari for the soy sauce and use gluten-free bread.
This looks amazing! Is there a way to make the sauce with cashews instead of mayo? Thanks!
You could make my Cashew Mayo and make the sauce with it. Hope you enjoy!
Great recipe! Not at all complicated to make, rich and flavorful and satisfying! I’ll definitely make this recipes again. Thank you
Thank YOU, Amey, for sharing your stellar review and comments! I’m thrilled you love the recipe! Happy cooking to you!
This was so easy and delicious! We couldn’t find the radish so cut up cucumber instead, and added siracha to our individual sandwiches instead of putting it in the sauces because our kid doesn’t care for spicy. We will definitely have these in our regular rotation. Such a nice change from the heavy Thanksgiving foods we’ve been eating for the past few days!
Hi Nicole. I’m glad that you found the recipe easy and delicious! Thank you for taking time to share your recipe experience! Wishing you lots of happy cooking!
Love this recipe and all of your others! They are my go to. I think there is a typo on this one though (I could be wrong), “baguette”? Thanks for providing the best vegan recipes!!
Thanks Carly, and thank you for catching my typo! 🤦♀️ I’m so glad you’re enjoying my recipes.
Hi Nora,
I made this for my daughter today and she absolutely loved it !❤️
Thanks for another great recipe!!
Nancy
Hi Nancy. How awesome that your daughter loved the recipe! Thank you for using my recipe and for sharing your encouraging feedback! Happy cooking!