Traditional banh mi sandwiches are not vegan as they typically contain meats like pork or pâté and often include mayonnaise made with eggs. However, you can easily make a vegan version by using plant-based proteins like marinated tofu or tempeh, and substituting regular mayo with vegan mayo. This vegan banh mi recipe is a delicious example of how to enjoy this iconic Vietnamese sandwich without any animal products.

How do you make vegan banh mi?

To make a vegan banh mi, start by marinating firm tofu in a mixture of mirin, vegan fish sauce, lime juice, and garlic, then sear it until golden brown. Prepare pickled vegetables like carrots, celery, and cucumbers in a simple rice vinegar brine. Assemble the sandwich by spreading sambal-infused vegan mayo on a fresh, crackly baguette, then layer with the marinated tofu, pickled vegetables, jalapeños, and fresh cilantro for a delicious, plant-based twist on the classic Vietnamese sandwich.

How do you select a perfect baguette for this sandwich?

For a perfect banh mi, choose a baguette that is fresh, with a crispy, crackly crust and a light, airy interior. The baguette should have a slight chew but not be too dense or hard. Look for a baguette that feels light for its size and has a golden-brown color, which indicates a good bake and the right texture for an authentic banh mi experience.

Vegan Banh Mi | Olives for Dinner

Name: Vegan Banh Mi
Prep time: 4 h
Cook time: 10 min
Total time: 4 h 10 min
Cuisine: Vietnamese
Ingredients: 14-ounce package of firm tofu; 1/2 cup mirin; 2 tablespoons vegan fish sauce (you can also sub with regular soy sauce); juice of 1/2 lime; 4 cloves garlic, smashed and chopped; 1/8 teaspoon black pepper; 2 medium carrots, sliced into thin ribbons; 3 stalks celery, sliced thin with a mandolin; 2 small cucumbers, sliced thinly; 1/2 cup water; 1 cup rice vinegar; 4 garlic cloves, smashed; 2 teaspoons salt; 1 teaspoon sugar; fresh baquette, sliced into 4 pieces and split; 1/2 cup vegan may, mixed with 1-2 tablespoons of sambal; 1 small jalepeño, sliced thinly; 1-2 scallions, thinly sliced (optional); handful of fresh cilantro; lime wedges (optional)

Description

Experience the magic of this Vietnamese classic with a plant-based makeover! This vibrant vegan banh mi is packed with marinated tofu, crunchy pickled vegetables, and a kick of jalapeños. It’s a sandwich that offers a flavor explosion in every bite. Perfect for a quick lunch or a satisfying dinner, this banh mi recipe will become your new go-to for the hit steamy summer months ahead.

Ingredients

for the tofu

14-ounce package of firm tofu
1/2 cup mirin
2 tablespoons vegan fish sauce (you can also sub with regular soy sauce)
juice of 1/2 lime
4 cloves garlic, smashed and chopped
1/8 teaspoon black pepper

for the vegetables

2 medium carrots, sliced into thin ribbons
3 stalks celery, sliced thin with a mandolin
2 small cucumbers, sliced thinly
1/2 cup water
1 cup rice vinegar
4 garlic cloves, smashed
2 teaspoons salt
1 teaspoon sugar

to serve

fresh baquette, sliced into 4 pieces and split
1/2 cup vegan may, mixed with 1-2 tablespoons of sambal
1 small jalepeño, sliced thinly
1–2 scallions, thinly sliced (optional)
handful of fresh cilantro
lime wedges (optional)

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Instructions

to prep the tofu

To make the tofu, first press it well. I suggest towel-pressing it.
Combine the rest of the tofu ingredients in a large glass pyrex. Place the tofu into liquid and allow it to marinade for a few hours, flipping once during that time to ensure it’s evenly marinated.

to pickle the vegetables

Place the carrots, celery and cucumbers into a large bowl. Combine water, rice vinegar, smashed garlic cloves, salt, and sugar together, then pour it over the vegetables.
Allow it to marinate for about half an hour. Drain and set the vegetables aside.

to cook the tofu

When you are ready to serve the sandwiches, heat a large cast-iron pan over medium-high heat. Add a little oil to the pan and sear the tofu on both sides.
Once seared, place the tofu back into the marinade and allow it to cool.

to serve

Smear the sambal-mayo on four pieces of a sliced baguette.
Stuff with the tofu, pickled vegetables, jalepeño, scallions, and cilantro.
Serve immediately. Add lime wedges, if desired.

Notes

Choosing The Perfect Baguette: Select a baguette with a crispy, crackly crust and a light, airy interior. Look for one that feels light for its size and has a golden-brown color, indicating the perfect bake.

Produce Selection: Choose fresh, firm vegetables for pickling. Carrots should be bright orange without cracks, and cucumbers should be firm and vibrant green for the best crunch and flavor.

Searing Tofu: To achieve a perfect sear on the tofu, make sure the pan is hot before adding the tofu slices. Avoid overcrowding the pan to ensure even browning and crisp edges.

Storage: Store the marinated tofu and pickled vegetables separately in airtight containers in the refrigerator for up to 3 days. Do not slice the baguette until you are ready to assemble the sandwich to keep it fresh and crispy.

Reheating: Tofu can be slightly reheated in a hot pan for a few minutes or served cold, depending on your preference. Both methods maintain its delicious flavor and texture.

Prep Time: 4 hours
Cook Time: 10 minutes
Category: Lunch, Dinner
Method: Marinated, Pickled, Seared
Cuisine: Vietnamese