Vegan Banh Mi

Vegan Banh Mi


For the tofu

  • 1½ tablespoons Sesame Oil
  • 2 tablespoons Mirin
  • 1 teaspoon Lime Juice
  • 1 teaspoon Sriracha
  • 2½ tablespoons Tamari
  • 1 teaspoon Black Pepper
  • 1 teaspoon Garlic Minced
  • 1 teaspoon Ginger Minced
  • 1 teaspoon Lemongrass Minced
  • 8 oz Firm Tofu

For the pickled vegetables

  • ½ large Carrot cut into thin matchsticks
  • ½ small Cucumber cut into thin matchsticks
  • ¼ Jalapeno sliced thinly
  • ⅓ cup Rice Vinegar
  • 2 tablespoons Water
  • 1½ tablespoons Sugar
  • 1 teaspoon Salt
  • 4 small Baguette cut into sandwich portions
  • ¼ cup Vegan Mayonnaise
  • 1 tablespoon Sriracha
  • ¼ cup Cilantro to garnish


  1. To prepare tofu, whisk Sesame Oil, Mirin, Lime Juice, Sriracha, Tamari, Black Pepper, Garlic, Ginger and Lemongrass in a bowl till well combined. Pour over sliced tofu and make sure to coat all your tofu with this mixture. Cover tofu in plastic wrap and refrigerate overnight.
  2. To make picked vegetables, combine Carrot, Cucumber and Jalapeno in a jar. In a bowl, whisk Rice Vinegar, Water, Sugar and Salt till dissolved. Pour mixture over the vegetables in the jar and make sure all the vegetables are covered in this pickling liquid.
    Cover jar with a lid and leave in the refrigerator overnight.
  3. On the next day, heat a frying pan up and sear tofu on high heat. Cook until tofu is charred on both sides. It will splutter!
  4. To assemble, make a pocket in each Baguette slice and slather liberally with Vegan Mayonnaise. Fill with seared tofu, picked vegetables, fresh cilantro and drizzle with Sriracha.
Serving: 1 Banh Mi 
Calories: 262kcal 
Carbohydrates: 18g 
Protein: 7g 
Fat: 17g 
Saturated Fat: 2g 
Sodium: 1539mg 
Potassium: 120mg 
Fiber: 1g 
Sugar: 8g 
Vitamin A: 1605IU 
Vitamin C: 6mg 
Calcium: 94mg 
Iron: 1mg