This Vegan Bánh Mì is packed with bold, bright flavor in every bite. Inspired by the beloved Vietnamese sandwich, this plant-based version is made with baked sriracha tofu, quick-pickled vegetables, fresh cilantro, and a creamy dairy-free sauce.
If your lunches have been feeling repetitive, this vegan bánh mì is a delicious way to bring them back to life. It has everything a great sandwich needs: crusty bread, spicy tofu, tangy vegetables, creamy sauce, and plenty of freshness. It is satisfying enough for dinner, easy enough for meal prep, and flavorful enough to make again and again.
A warm day is the perfect excuse to make this refreshing Vegan Bánh Mì. This Vietnamese-inspired sandwich layers crisp pickled carrots and daikon, spicy baked tofu, a creamy vegan sauce, and fragrant cilantro inside a crusty baguette. While this version is not meant to be a traditional bánh mì from Vietnam, it captures the exciting contrast of flavors and textures in a completely dairy-free and meat-free way.
The tofu is torn into chunks rather than cut into perfect cubes, which gives it more texture and helps the edges crisp in the oven. The pickled vegetables add a sweet, salty, and tangy crunch, while the sauce brings richness and a little extra heat. Together, they make a vegan tofu bánh mì that is fresh, filling, and anything but boring.
What is bánh mì?
Bánh mì, pronounced bahn-mee, is a Vietnamese sandwich commonly served on a light, crusty baguette. Classic versions often include pickled daikon and carrots, cilantro, pâté, sliced meats, mayonnaise, and sometimes cucumber or chili peppers. The appeal comes from the balance of flavors: savory, tangy, spicy, creamy, and fresh all at once.
This vegan bánh mì recipe takes inspiration from those classic elements while replacing the meat with sriracha baked tofu and using a dairy-free mayonnaise-based sauce. The result is a plant-based sandwich that still feels hearty and layered. It is ideal for lunch, a casual dinner, or meal prep when you want something more exciting than a plain sandwich.
For the best texture, prepare the pickled vegetables ahead of time. They become more flavorful as they sit in the brine, and having them ready makes sandwich assembly quick. The tofu can also be baked in advance, then added to the baguette with the sauce and herbs shortly before serving.
How to make vegan tofu bánh mì
Find the full recipe with exact measurements in the recipe card below.
Begin with the pickled vegetables. Add the carrots and daikon to a jar or container, then cover them with a simple brine made from rice vinegar, water, sugar, and salt. The vegetables can be used once cooled, but they taste even better after a few hours in the refrigerator. They will keep well for up to 2 weeks, making them a convenient topping for sandwiches, bowls, and salads.
If you want even more flavor, you can add sliced jalapeños or cucumber matchsticks to the pickling mixture. Jalapeños add heat, while cucumber makes the sandwich extra cool and refreshing.
Next, prepare the sriracha tofu. Pat the extra-firm tofu dry, tear it into bite-sized pieces, and toss it with soy sauce, sriracha, and vegetable oil. Spread the tofu in a single layer on a lined baking sheet and bake until the edges are lightly crisp. This gives the sandwich a savory, spicy filling with a pleasant chew.
While the tofu bakes, whisk together the creamy bánh mì sauce. The vegan mayo makes it rich, the hoisin adds depth, the soy sauce brings saltiness, the sugar balances the heat, and the sriracha adds a spicy kick.
To assemble the sandwiches, slice open the baguette and spread the creamy sauce on both sides. Add the baked sriracha tofu, drained pickled vegetables, fresh cilantro, and sliced jalapeño if you like extra heat. If desired, scoop out a little of the soft bread inside the baguette first to make more room for the fillings.
Optional bánh mì additions: Add sliced cucumber for extra crunch and freshness, or include more jalapeño for a spicier sandwich. Serve right away for the crispiest bread and best texture.
Slice the baguette into three sandwiches and enjoy your homemade vegan tofu bánh mì.
Frequently asked questions
To make this vegan bánh mì gluten-free, replace the soy sauce with tamari and serve the fillings on gluten-free bread.
If you are using super-firm or extra-firm tofu, you do not need to press it before baking. Simply pat it dry with a clean towel before seasoning.
You can use baked tempeh instead of tofu. Cube the tempeh, season it the same way, and bake it in a 350ºF oven for about 30 minutes.
This sandwich is best soon after assembly because the baguette stays crustier. However, you can wrap assembled sandwiches and refrigerate them for 1 to 2 days. The bread will soften, but the flavor will still be delicious.
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 the heat, then stir in the sugar and salt until fully dissolved.
-
Place the carrots and daikon in a mason jar or another heat-safe container. Pour the brine over the vegetables and let them cool to room temperature. Cover and refrigerate until ready to use, for up to 2 weeks. For the best flavor, prepare them a few hours ahead of time.
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 package and pat it dry with a clean tea towel. Extra-firm tofu does not need to be pressed.
-
Tear the tofu into 1-inch chunks and place them in a large bowl. Add the soy sauce, sriracha, and oil, then stir gently until the tofu is coated.
-
Arrange the tofu in a single layer on the prepared baking sheet. Bake for 10 minutes, flip the pieces, and bake for another 10 to 15 minutes, until lightly crisp on the outside. Remove from the oven and set aside.
For the Rest
-
Make the creamy bánh mì sauce: In a small bowl, whisk together all sauce ingredients until smooth. Set aside.
-
Assemble the sandwiches: Slice open the baguette and scoop out some of the soft bread inside if you want more space for the fillings. Spread sauce on both sides of the bread. Fill with sriracha tofu, drained pickled vegetables, fresh cilantro, and optional sliced jalapeño. Slice into 3 sandwiches and serve.
Notes
- You may use cucumber instead of daikon, or add cucumber along with the daikon.
- Gluten-free option: Use tamari instead of soy sauce and serve on gluten-free bread.
Nutrition
| Calories: 508kcal
| Carbohydrates: 28g
| Protein: 17g
| Fat: 27g
| Sodium: 980mg
| Fiber: 5g
| Sugar: 11g