Skip to main content

Tofu Banh Mi

By September 1, 2021June 8th, 2022No Comments
Print Friendly, PDF & Email

Try this veganized take on a traditional Vietnamese banh mi by subbing out the meat for marinated tofu. Load up the sandwich with quick pickled veggies that add a satisfying crunch and a zip to the toppings! This recipe would make a great option for your meal prep repertoire or comes together fast for easy, spur of the moment fare. There’s nothing like sinking your teeth into deliciously-packed, toasty bread and coming away with that perfect banh mi bite!



  • 8 ounces marinated extra firm tofu, sliced
  • 4 soft hoagie buns


  • 1 carrot, finely julienned
  • 1/2 bunch radishes, thinly sliced
  • 1 large garlic clove, minced
  • 1/4 cup rice vinegar
  • 1 1/2 teaspoons cane sugar
  • 1/4 teaspoon sea salt
  • Crushed red chilies to taste
  • 1 small cucumber, thinly sliced
  • 1 bunch cilantro


  • 1/3 cup plant-based mayonnaise
  • 1 tablespoon sriracha sauce


  1. Preheat oven to 350°F. Place sliced tofu on a parchment-lined baking sheet and brush with olive oil. Place in oven and bake for 30 minutes.
  2. Meanwhile, prepare the quick pickles by whisking together rice vinegar, garlic, sugar, salt, and crushed chilies in a small bowl. Add carrots and radishes and toss to coat. Set aside to rest for 5-20 minutes, tossing occasionally. Drain.
  3. For the sauce, combine mayonnaise and sriracha.
  4. To assemble, spread sauce on hoagie buns then layer tofu, cucumbers, quick pickle, and cilantro. Serve promptly.


Recipe provided by INFRA.

Print Friendly, PDF & Email

Get additional sales, coupons, recipes, info on events & more!

Join our mailing list

Check your email (junk & spam too!) to confirm your subscription.