Vegan Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vegan Banh Mi
A crusty Vietnamese baguette stuffed with caramelized lemongrass tofu, tangy pickled vegetables, and fresh herbs for a bright, savory sandwich.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
5 steps- 1
Toss the julienned carrots and daikon with the rice vinegar, 1 tsp sugar, and a pinch of salt, then set aside to quick-pickle for at least 20 minutes, stirring occasionally.
- 2
Press the tofu planks between paper towels for 10 minutes to remove moisture, then marinate them in the soy sauce and minced lemongrass for 15 minutes.
- 3
Heat 2 tbsp oil in a skillet over medium-high heat and sear the tofu for 3 to 4 minutes per side until deeply golden and caramelized at the edges.
- 4
Warm the baguette halves in the oven for 3 minutes until the crust crisps, then spread the cut sides lightly with vegan mayonnaise.
- 5
Layer the seared tofu onto the baguettes, top with the drained pickled vegetables and cilantro sprigs, press the sandwiches closed, and slice in half to serve.
Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving20
Calories
1 g
Protein
3 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Banh mi grew from the meeting of French-style bread and Vietnamese ways of building a meal around sharp pickles, herbs, savory fillings, and contrast. In Vietnam and in Vietnamese communities abroad, the sandwich is flexible: the crusty baguette matters, but so does the balance of rich, salty, sour, fresh, and crisp.
Listahan note
This version uses tofu as the savory center and leans on lemongrass, soy sauce, quick pickles, and cilantro to make a compact sandwich with real contrast. It keeps the filling list short so the timing stays manageable on a weeknight.
Technique cues
- Pressing the tofu is worth the extra few minutes because drier planks brown faster and soak up the lemongrass-soy marinade more cleanly.
- Drain the pickled carrots and daikon before building the sandwiches so the baguette stays crisp instead of turning damp at the center.
- Warm the baguette briefly, then fill it right away. The contrast between a crackly crust, hot tofu, cool pickles, and fresh cilantro is the point of the sandwich.
Kitchen flow
- Parallel prep
- Start the pickles first, then press and marinate the tofu while the vegetables sit.
- Make-ahead
- Pickle the carrots and daikon a day ahead and keep them chilled; sear the tofu just before serving for the best texture.
- Leftover move
- Slice leftover tofu into rice bowls with the pickled vegetables, cilantro, and a spoonful of the sandwich spread.
- Cleanup rhythm
- Use one bowl for pickles and one skillet for tofu; wipe the skillet while still warm so the caramelized marinade comes off easily.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Extra-firm tofu
Main savory filling
Purpose: Extra-firm tofu holds its shape in planks and gives the sandwich a satisfying bite after searing.
Handling: Press it well, slice evenly, and sear until the edges are deeply golden.
Adaptation: Tempeh gives a nuttier, firmer filling; slice it thin so it does not overpower the baguette.
French baguettes
Crisp sandwich shell
Purpose: A light, crusty baguette gives banh mi its snap and keeps the fillings from feeling heavy.
Handling: Warm the halves briefly so the crust crisps before spreading and filling.
Adaptation: A softer roll works in a pinch, but the sandwich will eat more like a sub and less like banh mi.
Julienned carrots and daikon radish
Quick-pickled crunch
Purpose: Carrot brings sweetness while daikon adds a peppery bite that cuts through the tofu and mayonnaise.
Handling: Cut the vegetables into thin matchsticks so they pickle quickly and tuck neatly into the bread.
Adaptation: Use all carrot if daikon is hard to find; the flavor will be sweeter and less sharp.
Rice vinegar
Pickling acid
Purpose: Rice vinegar gives the vegetables a clean tang without making the sandwich taste harsh.
Handling: Toss it with the vegetables early so they have at least 20 minutes to soften slightly.
Adaptation: White vinegar can stand in, but use a little less at first because it tastes sharper.
Soy sauce
Salty marinade base
Purpose: Soy sauce seasons the tofu deeply and helps the exterior brown in the skillet.
Handling: Coat the tofu planks evenly and let excess marinade drip off before searing.
Adaptation: Coconut aminos make a sweeter, milder marinade; reduce any added sugar elsewhere if using them.
Lemongrass
Citrusy aromatic
Purpose: Finely minced lemongrass gives the tofu a bright, Vietnamese-style aroma that holds up against the pickles.
Handling: Use the tender inner part of the stalk and mince it very finely so it does not feel woody.
Adaptation: A little lime zest can add brightness, but it will not have the same grassy depth.
Technique notes
- Do not crowd the tofu in the skillet. Space between planks lets moisture escape and gives you browned edges instead of steamed tofu.
- Keep the lemongrass pieces tiny. Large bits can stay tough even after searing and distract from the sandwich texture.
- Build the sandwiches in layers: spread, tofu, drained pickles, cilantro. That order helps the herbs stay fresh and keeps the bread from soaking too quickly.
Ingredient swaps
- Soy sauce backup
- Use coconut aminos in place of soy sauce for a sweeter, lighter marinade, then sear the tofu a little more gently because it can brown faster.
- No daikon path
- Use all carrot or add thin cucumber matchsticks after pickling; the sandwich will be sweeter and less peppery.
- More heat
- Add sliced jalapeno or a thin swipe of chile paste when assembling, keeping the pickles unchanged so the sandwich still tastes bright.
- Crispier tofu
- Dust the pressed tofu lightly with cornstarch after marinating and before searing for a firmer crust.
Serve alongside
- Green papaya salad
- Cold rice noodle salad with herbs
- Cucumber slices with rice vinegar
- Crispy shallot jasmine rice
- Vietnamese iced coffee
- Lime sparkling water
- Jasmine iced tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate tofu and pickled vegetables separately in sealed containers for up to 3 days.
- Reheat tofu in a skillet or toaster oven until warm and lightly crisp before assembling fresh baguettes.
- Freeze cooked tofu planks up to 1 month; thaw overnight and re-sear to bring back some texture.
Equipment
- Heavy skillet
- Cutting board
- Sharp knife
- Mixing bowl
Make this household-aware
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Plan it in Listahan
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