Tofu Banh Mi Sandwich with Pickled Vegetables

This tofu banh mi sandwich is a flavorful vegan take on the classic. It is layered with crisp pan-fried tofu, quick-pickled vegetables, vegan mayo, fresh cilantro, and sriracha for an easy plant-based meal with plenty of texture and bold flavor.

This tofu banh mi is the kind of vegan sandwich that feels fresh, hearty, and satisfying all at once. The tofu is pressed, sliced, coated, and pan-fried until golden, then tossed in a savory sauce made with coconut aminos, garlic, lime juice, ginger, and black pepper. Add crunchy pickled vegetables and creamy vegan mayo, and you have a sandwich that is bright, spicy, tangy, and filling.

If you enjoy tofu but usually serve it in bowls, curries, or stir-fries, this recipe is a great way to use it in a different format. Extra firm tofu works especially well here because it holds its shape, crisps nicely in the skillet, and gives the sandwich a substantial bite. The quick pickled carrots, cucumber, radishes, and optional jalapeño add the contrast that makes banh mi so memorable.

This vegan banh mi recipe is also practical for a quick lunch or dinner. The vegetables can be pickled while the tofu cooks, and the whole sandwich comes together in about 25 minutes. For the best texture, cook the tofu right before serving and assemble the sandwich while it is still warm.

Recipe features

• A delicious and satisfying way to enjoy extra firm tofu.
• A vegan-friendly version inspired by the flavors of a banh mi sandwich.
• Layered with crispy tofu, quick-pickled vegetables, vegan mayo, cilantro, and sriracha.
• Great for lunch, dinner, or a filling plant-based sandwich option.
• Easy to prepare with simple ingredients and bold flavor.

Ingredient notes

Tofu – Use extra firm tofu for the best results. Softer varieties, including firm or silken tofu, will not crisp as well and may fall apart when cooked.

Coconut aminos – Coconut aminos add savory flavor to both the tofu coating and the sauce. Soy sauce or tamari can be used instead if that is what you have available.

Cornstarch – Cornstarch helps create a light, crisp coating on the tofu and also thickens the sauce slightly once it is added to the skillet.

Pickled vegetables – The quick-pickled vegetables are essential to the flavor of this sandwich. Carrots, cucumber, radishes, and optional jalapeño bring crunch, tang, freshness, and a little heat. If you are short on time, the vegetables can sit for just 10 minutes, but they become more flavorful if made in advance.

Toppings – Vegan mayo adds creaminess, cilantro adds freshness, and sriracha gives the sandwich a spicy finish. Use as much or as little as you like.

Step-by-step instructions

Step 1: Make the pickled vegetables. Add the matchstick carrots, thinly sliced cucumber, radishes, and optional jalapeño to a bowl or jar. Pour the rice vinegar and white vinegar over the vegetables, then let them sit for at least 10 minutes. You can also cover and refrigerate them for up to 24 hours before using.

The longer the vegetables sit, the tangier they become. Even a short 10-minute soak will add brightness and crunch to the sandwich.

Step 2: Prepare and cook the tofu. Press the tofu to remove as much liquid as possible, then slice it into thin, sandwich-friendly pieces. Add the tofu to a bag with coconut aminos and cornstarch. Seal the bag and gently shake until the tofu is evenly coated.

Heat olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until golden and crisp on all sides, about 5 minutes total. While the tofu cooks, whisk together the sauce ingredients in a small bowl. Once the tofu is browned, reduce the heat to low, pour in the sauce, and gently stir until every piece is coated.

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Step 3: Assemble the sandwich. Slice the baguette and spread vegan mayo on one side. Layer on the warm tofu, then add the pickled vegetables, cilantro, and sriracha. Serve right away for the best combination of crisp tofu, soft bread, creamy mayo, and crunchy vegetables.

Tips and FAQs

Slice the tofu into thin blocks rather than thick slabs. Thin pieces fit better inside the baguette and make each bite easier to eat.

A mix of rice vinegar and white vinegar gives the pickled vegetables a balanced flavor, but you can use only one of them if needed.

For the crispiest tofu, make sure it is well pressed before coating it with cornstarch. Removing extra moisture helps the tofu brown more evenly in the skillet.

What is typically on a banh mi sandwich?

A banh mi sandwich is commonly served on a crusty baguette and often includes a protein, pickled vegetables, fresh herbs, chili, and mayonnaise. This tofu banh mi keeps those familiar elements while making the sandwich completely vegan by using pan-fried tofu and vegan mayo.

What kind of tofu should I use?

Extra firm tofu is the best choice for this recipe. It holds together well, becomes crisp when pan-fried, and has enough structure to work as the main filling in a sandwich. Regular firm tofu may work in a pinch, but it will not be as crisp. Silken tofu is not recommended.

Can I make this ahead of time?

You can prepare parts of the recipe in advance. The vegetables can be pickled ahead of time and stored in the refrigerator until you are ready to assemble the sandwiches. You can also press the tofu in advance to save time.

For the best texture, cook the tofu just before serving. The tofu is at its best when it is fresh from the skillet, lightly crisp, and coated in the warm sauce.

More tasty tofu recipes

• Tofu Broccoli Stir Fry
• Spicy Tofu Enchiladas
• Tofu Scramble

If you made this tofu banh mi sandwich, leave a comment and rating below.