Vegan Banh Mi with Spicy Tofu (Bánh Mì Chay)

Vegan Banh Mi with Spicy Tofu is one of those recipes that itself is a study in contrast. You have a shatteringly crispy baguette, a punchy spicy-savoury filling, cooling cucumber and herbs, and those quick pickles that tie everything together with a hit of tang. It's loud, it's satisfying, and it's completely vegan.

Jump to:

• ❓What is Bánh Mì❓
• 📝How To Make Vegan Banh Mi with Spicy Tofu
• 📖 Recipe
• 💬 Reviews

❓What is Bánh Mì❓

Bánh mì is one of Vietnam's most beloved street foods. This kind of sandwich emerged from the French colonial period and became something entirely Vietnamese over time. The baguette stayed, but everything inside it transformed: pickled daikon and carrot, fresh coriander, sliced cucumbers, and a rotating cast of proteins from grilled pork to pâté to eggs (fyi, check my vegan fried egg recipe if you want to make a bánh mì ốp la for breakfast).

Today, bánh mì is sold from carts and tiny shops all over Vietnam, assembled in seconds and eaten on the go. It's humble, fast, and deeply satisfying. This vegan version swaps the meat for spicy tofu and keeps all the flavour that makes the original so good.

💖Why You'll Love Banh Mi with Spicy Tofu

• Big, bold flavour from a short ingredients list. Each bite is rich, tangy, salty, sweet, spicy, and fresh at once.
• Fully customizable with whatever you like it to taste.
• Ready in under 40 minutes or less, start to finish.
• Make ahead ingredients like vegan pâté & pickles can also save you a lot of time.

📝How To Make Vegan Banh Mi with Spicy Tofu

This recipe makes 4 sandwiches. The full ingredient list with exact amounts is in the recipe card below, and here’s a breakdown of a traditional banh mi's structure.

Spicy Tofu

Ingredients:

• 200g pre-fried tofu
• 2 tablespoon soy sauce
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1 tablespoon chili sauce (sriracha or sambal oelek)
• ½ teaspoon black pepper
• 1 tablespoon water
• 1 tablespoon neutral oil, for pan-frying

Instructions:

Marinate the tofu

1. Cut the pre-fried tofu into thin slices or strips.
2. In a bowl, mix the soy sauce, sugar, sesame oil, chili sauce, black pepper, and water.
3. Add the tofu and gently toss to coat. Let it marinate for 15-20 minutes while you make the pickles.

Cook the tofu

1. Heat the oil in a pan over medium heat.
2. Add the marinated tofu in a single layer and pan-fry for 3-4 minutes per side, until golden and caramelized.
3. Pour in any remaining marinade and simmer for 1-2 minutes, until the tofu absorbs the sauce. Remove from the heat.

Quick pickled carrot and daikon

Ingredients:

• 1 carrot, julienned
• 100g daikon (about 1 small piece), julienned
• ¼ cup rice vinegar
• 2 tablespoon sugar
• 1 teaspoon salt
• ½ cup hot water

Instructions:

• In a bowl, stir together the rice vinegar, sugar, salt, and hot water until the sugar and salt dissolve. Then add the julienned carrot and daikon.
• Let them sit for at least 15-20 minutes and drain before using.

Vegan pâté

Check my vegan pâté recipe to see full instructions. It's easy to make on the spot or you can also prepare it a few days ahead.

Assemble the banh mi

Ingredients:

• 4 banh mi baguettes (or small crusty baguettes)
• 1 cucumber, cut into thin spears or slices (fresh, not pickled)
• Fresh cilantro
• Fresh chili peppers, sliced (optional)
• Extra chili sauce (optional)

Instructions:

1. Slice the cucumber into thin spears or slices.
2. Pick the cilantro leaves and slice the chili peppers, if using.
3. Slice each baguette in half lengthwise. Toast it briefly if you like extra crunch.
4. Spread vegan pâté generously on both sides.
5. Layer in the spicy tofu, then the drained pickled carrot and daikon, fresh cucumber, and cilantro.
6. Top with sliced chili peppers or a drizzle of chili sauce for extra heat.

Serve and enjoy while the bread is fresh and crunchy!

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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📖 Recipe