This Vegetarian Banh Mi Sandwich is a fresh, flavorful twist on the classic Vietnamese sandwich, packed with tangy pickled vegetables, crispy pan-fried tofu, and a creamy sweet chili mayo. Layered inside a warm, crusty baguette and topped with cucumber and cilantro, it’s the perfect balance of savory, spicy, and refreshing. Best of all, it's completely meatless and easy to prep ahead for busy lunches or casual dinners.
If you’ve never tried a Banh Mi before, this version is a great place to start. The pickled vegetables add a pop of brightness, the tofu is perfectly seasoned and golden-crisp, and the sweet mayo sauce ties it all together. It’s an easy, satisfying, and flavor-packed sandwich that you’ll want to keep in your weekly rotation.
Why You'll Love this Vegetarian Banh Mi Recipe
- Incredible texture and flavor. The crispy tofu, crunchy pickled vegetables, and creamy mayo create the perfect bite in every sandwich, offering contrast and depth that’s delicious and satisfying.
- Fully customizable. Prefer it fiery or mild? You can tweak the heat with sriracha, jalapeños, or leave it out entirely. The base flavors are bold enough to shine either way, making it super adaptable for all spice levels.
- Great for meal prep. Make the pickled veggies and tofu ahead so you can assemble sandwiches in minutes whenever hunger strikes, saving time while keeping things delicious. Perfect for lunchboxes or weeknight dinners that don’t compromise on taste.
- Healthy and meat-free. You won’t miss the meat with this satisfying tofu filling. It’s protein-rich, packed with veggies, and fits perfectly into a vegetarian lifestyle without sacrificing flavor or satisfaction.
Ingredient Notes
To make this delicious Vegetarian Banh Mi Sandwich, you will need the following ingredients (full measurements in recipe card below):
- carrots – peeled and julienned. You can also buy pre-shredded carrots to save time.
- daikon radish – peeled and julienned. Sub with regular radish or omit if unavailable.
- picking ingredients - you will need water, rice vinegar, sugar, and salt for quick-pickling the vegetables.
- red chili pepper – this is optional, for a spicy kick.
- tofu – we use extra-firm tofu here as it holds its shape the best. Press out excess moisture before pan-frying. Use tempeh or mushrooms as an alternative.
- tofu marinade - you will need a combination of soy sauce, fish sauce (optional), garlic, sesame oil, lime juice, brown sugar, and ground black pepper for marinating the tofu. Omit fish sauce to keep it fully vegetarian.
- vegetable oil – for pan-frying the tofu. Use avocado or peanut oil as substitutes.
- mayonnaise – regular or vegan mayo work well.
- ketchup or Sriracha hot sauce – adjust to your spice preference.
- lime juice – adds tang to the mayo sauce. White vinegar can be used as well.
- baguettes – 6-inch crusty baguettes or a large one cut into sections. Toast for extra crunch.
- cucumber – sliced thinly lengthwise.
- fresh cilantro – essential for authentic flavor. Can sub with parsley if you’re not a cilantro fan.
You will also need measuring cups and spoons, mixing bowls, a skillet or frying pan, tongs, a small saucepan, and a sharp knife.
How to Make the Best Vegetarian Banh Mi Sandwiches
First, prepare the pickled vegetables.
- Dry. Use a paper towel to at dry the julienned carrots and daikon completely dry.
- Add pickling juices. Add them into a large Mason jar, along with water, vinegar, sugar, salt, and red chili pepper (optional). Stir well or shake the jar to dissolve the sugar and salt.
- Refrigerate. Transfer the jar to the refrigerator and leave it for at least 1 hour, or overnight. to infuse all the flavors.
Next, prepare the tofu.
- Slice. Drain, then use a paper towel to pat the tofu completely dry. Cut the tofu into ½-inch thick slices (approximately 1 ½ x 3-inch rectangles).
- Marinate. In a large Ziploc bag or mixing bowl, combine the tofu slices, soy sauce, fish sauce (if using), garlic, sesame oil, lime juice, brown sugar, and black pepper. Shake well and marinate for at least 15 minutes.
- Cook. Then, heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Place tofu slices in a single layer in the skillet and cook until golden brown and crispy, about 2-3 minutes per side.
- Add sauce. Add the leftover marinade into the pan and cook for another 2-3 minutes to infuse more flavor into the tofu. (You can also bake or cook the tofu in the air fryer for 8-10 minutes until the skin gets crispy.) Set the tofu slices (and sauce) aside on a plate.
Now, let's make the sweet mayo.
In a small mixing bowl, combine mayonnaise, ketchup (or hot sauce), and lime juice. Stir well until you get a smooth consistency. Set aside.
Finally, it's time to assemble the sandwiches.
- Use a sharp bread knife to slice each baguette open horizontally across the centre.
- Evenly spread the sweet mayo sauce on each half.
- Add cucumber slices, 3 or 4 tofu slices and a drizzle of the cooked marinade.
- Add some pickled carrots and daikon on top along with 2-3 pieces of fresh cilantro.
- Put the top half back on and wrap the banh mi sandwich with a piece of parchment paper (if desired) to prevent ingredients from falling out. Serve immediately.
Recipe Variations
- Make it vegan. Use vegan mayo and skip the fish sauce in the tofu marinade. It’s still incredibly flavorful and completely plant-based, perfect for anyone avoiding animal products.
- Try a mushroom version. Swap tofu with thick slices of portobello or shiitake mushrooms for a savory, umami-rich filling that soaks up the marinade beautifully.
- Add jalapeño slices. For extra heat and a classic banh mi touch, add fresh jalapeños to your sandwich. They bring just the right amount of spicy crunch.
- Use pickled red onions. Add pickled onions for a punch of acidity and a pop of color, complementing the other ingredients beautifully.
- Switch up the bread. Use ciabatta, hoagie rolls, or even lettuce wraps if baguettes aren’t available. Each option offers a unique texture.
How to Serve
This Vegetarian Banh Mi Sandwich is delicious served on its own, or paired with some delicious sides including:
- Chinese Garlic Cucumber Salad
- Baked Sweet Potato Wedges
- Vegetarian Spring Rolls
- Vietnamese Chicken Salad
- Summer Fruit Salad
- Cold Brew Coffee
Recipe Tips and Tricks
- Press the tofu. Removing moisture ensures it crisps up nicely when cooked and allows it to better absorb the flavorful marinade.
- Marinate the tofu. Even 15-30 minutes will enhance the flavor of your tofu filling, but overnight yields the deepest infusion of taste.
- Toast the bread. Lightly toasting your baguette adds texture and helps hold up to the fillings, keeping everything together and avoiding sogginess.
- Use a mandoline. To quickly and evenly slice your vegetables for pickling, ensuring consistent texture and presentation every time.
- Adjust sauce to taste. Mix the sweet mayo sauce to your liking — more heat, more lime, more creamy, whatever fits your flavor preference best.
Storing and Freezing Instructions
How to Store
Store leftover pickled veggies and tofu in separate airtight containers in the refrigerator. The veggies can last for 1-2 weeks, while the tofu can last for up to 4 days.
How to Reheat
Reheat tofu in a skillet over medium heat until warmed through and crispy again, or briefly in the oven, if desired.
How to Freeze
While tofu can be frozen, the texture will change slightly. The pickled veggies are best enjoyed fresh.
FAQ
Yes! Prep the tofu and pickled veggies in advance, then store them separately. Assemble the sandwiches fresh for best texture and flavor. The pickled veggies actually develop more depth after sitting for a day or two, and tofu can be quickly reheated, making this a great prep-ahead option for weekday lunches.
Absolutely. If you're short on time, store-bought pickled carrots or daikon are a convenient shortcut. Just make sure they aren’t overly sweet or seasoned to preserve the balance of the sandwich. Homemade pickling gives you more control, but store-bought can still produce a delicious result.
No, it's optional. It adds depth, but you can easily skip it to keep the recipe fully vegetarian. The soy sauce, lime juice, garlic, sesame oil, and sugar create a rich marinade on their own. If you want that umami note, try adding a splash of mushroom soy sauce instead.
Yes. Bake at 400°F for 25-30 minutes, flipping halfway through until crispy and browned. It’s a great hands-off option that’s less oily and still results in a firm, flavorful texture. This is especially helpful when making a big batch or if you prefer a healthier method.
More Sandwich Recipes
- Caprese Sandwich
- Green Goddess Sandwich
- Roasted Broccoli Grilled Cheese
- Greek Chicken Gyros (with Homemade Tzatziki)
- Egg Salad Sandwich
- Lemongrass Chicken Banh Mi Sandwich
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Recipe
Vegetarian Banh Mi Sandwich
- Total Time: 1 hour 18 minutes
- Yield: 4 sandwiches
- Diet: Vegetarian
Description
This Vegetarian Banh Mi Sandwich is a fresh, flavorful twist on the classic Vietnamese sandwich, packed with tangy pickled vegetables, crispy pan-fried tofu, and a creamy sweet chili mayo. Layered inside a warm, crusty baguette and topped with cucumber and cilantro, it’s the perfect balance of savory, spicy, and refreshing. Best of all, it's completely meatless and easy to prep ahead for busy lunches or casual dinners.
Ingredients
For the pickled vegetables:
- 2 large carrots, julienned
- 1 medium daikon radish, julienned
- ½ cup water
- ¼ cup rice vinegar
- ¼ cup sugar
- ½ teaspoon salt
- 1 red chili pepper, chopped (optional)
For the crispy tofu:
- 1 (350 grams) package extra-firm tofu
- 2 tablespoons soy sauce
- 2 teaspoons fish sauce (optional)
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon ground black pepper
- 1 tablespoon vegetable oil (for pan frying)
For the sweet mayo sauce:
- ¼ cup mayonnaise
- 2 tablespoons ketchup (or Sriracha hot sauce for spicy lovers)
- 1 tablespoon lime juice (or white vinegar)
For the sandwiches:
- 4 medium (6-inch) baguettes (or a large baguette cut into 4 equal pieces)
- ½ cup cucumber, sliced
- 1 cup fresh cilantro
Instructions
Prepare the pickled vegetables:
- Use a paper towel to at dry the julienned carrots and daikon completely dry.
- Add them into a large Mason jar, along with water, vinegar, sugar, salt, and red chili pepper (optional). Stir well or shake the jar to dissolve the sugar and salt.
- Transfer the jar to the refrigerator and leave it for at least 1 hour, or overnight. to infuse all the flavors.
Prepare the tofu:
- Drain, then use a paper towel to pat the tofu completely dry. Cut the tofu into ½-inch thick slices (approximately 1 ½ x 3-inch rectangles).
- In a large Ziploc bag or mixing bowl, combine the tofu slices, soy sauce, fish sauce (if using), garlic, sesame oil, lime juice, brown sugar, and black pepper. Shake well and marinate for at least 15 minutes.
- Then, heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Place tofu slices in a single layer in the skillet and cook until golden brown and crispy, about 2-3 minutes per side.
- Add the leftover marinade into the pan and cook for another 2-3 minutes to infuse more flavor into the tofu. (You can also bake or cook the tofu in the air fryer for 8-10 minutes until the skin gets crispy.)
- Set the tofu slices and sauce aside on a plate.
Make the sweet mayo:
- In a small mixing bowl, combine mayonnaise, ketchup (or hot sauce), and lime juice. Stir well until you get a smooth consistency. Set aside.
Assemble the sandwiches:
- Use a sharp bread knife to slice each baguette open horizontally across the centre.
- Evenly spread the sweet mayo sauce on each half.
- Add cucumber slices, 3 or 4 tofu slices and a drizzle of the cooked marinade.
- Add some pickled carrots and daikon on top along with 2-3 pieces of fresh cilantro.
- Put the top half back on and wrap the banh mi sandwich with a piece of parchment paper (if desired) to prevent ingredients from falling out. Serve immediately.
Notes
How to store: Store leftover pickled veggies and tofu in separate airtight containers in the refrigerator. The veggies can last for 1-2 weeks, while the tofu can last for up to 4 days.
How to reheat: Reheat tofu in a skillet over medium heat until warmed through and crispy again, or briefly in the oven, if desired.
- Prep Time: 10 minutes
- Pickling Time: 1 hour
- Cook Time: 8 minutes
- Category: Sandwich
- Method: Pan Fry
- Cuisine: Vietnamese
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