Bánh Mì With Savory Tofu

This Bánh Mì with Savory Tofu was inspired by a shift meal at a brewery restaurant I worked at years ago in Eugene, and it was love at first bite. Their version used tempeh as the protein, but I personally prefer baked tofu and so that’s the recipe I created.

This classic Vietnamese sandwich is a party for the tastebuds, bursting with savory and spicy flavors and balanced with crunchy, tangy vegetables and bright fresh herbs. I can’t get enough of these sandwiches and it’s still one of my favorite meals to this day!

This version of the Bánh Mì uses extra firm tofu tossed in a savory and spicy sauce and a spicy garlic aioli as a spread instead of plain mayo for a little extra flavor. The recipe card might look intimidating at first glance but it’s surprisingly easy to make at home! These sandwiches won’t disappoint; each bite is full of rich, savory, spicy, and fresh flavors and might become one of your favorite sandwiches, too!

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What’s a Bánh Mì?

A spicy Vietnamese sandwich, Bánh Mì translates as “bread.” Traditionally served on a short baguette baked made with rice and wheat flour, the sandwich is filled with a savory cooked protein, pickled veggies and peppers, then topped with cilantro and a simple mayo spread.

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Variations

• Gluten free
  Swap out the soy sauce for certified gluten free tamari and serve on gluten free bread. skip the bread entirely and serve this over basmati rice, tossing with with thinly sliced kale, as a delicious and healthy rice bowl.
  
  
• Skip the bread
  This Bánh Mì with Savory Tofu is absolutely delicious as a rice bowl! Serve over basmati rice, tossing with with thinly sliced kale, and topped with all the same pickled veggies and fresh cilantro and basil. For the rice bowl, I do recommend using the chipotle aioli as the dressing as listed in the notes:
  
  
• Use rainbow carrots for a fun, pop of color!
  
  

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Recipe FAQ

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Nutrition Spotlight

Tofu – A complete and clean plant-based protein packed with calcium, iron, and manganese. When marinated and baked or air-fried, tofu becomes crispy and golden, adding satisfying texture and rich umami flavors.

Carrots – Naturally sweet and crunchy, carrots are loaded with beta-carotene, which supports healthy vision and glowing skin. Quick-pickling enhances their tangy flavor while keeping their nutrients intact.

Cucumber – Refreshing and hydrating, cucumber is rich in antioxidants and water content, helping balance the bold, savory elements of the sandwich with a cool crunch.

Red Onion – A flavor powerhouse with natural antioxidants like quercetin that support heart health. Pickling red onions mellows their sharp bite while preserving their health benefits.

Cilantro – This fresh herb is packed with vitamin K and antioxidants. It adds brightness to the sandwich and may also help the body naturally detox from heavy metals.

Basil – This herb is both aromatic and nutrient-rich, providing vitamin K and anti-inflammatory plant compounds that complement the fresh, zesty flavors of the Bánh Mì.

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How to make the Bánh Mì With Savory Tofu

Step 1: Prep the quick-pickled veggies.
Prepare the quick-pickled veggies the night before or at least 1 hour before assembling the sandwiches. In a medium or large glass container with a tight fitting lid, combine:

• 2 large carrots, small or medium julienne
• 1 large cucumber, sliced into thin rounds
• ⅓ of a red onion, sliced into thin rounds
• ½-1 jalapeño, sliced into rounds, most or all seeds removed (optional for spice)
• ½-¾ cup rice vinegar
• ½ tsp sugar

Seal with the lid and give the container a good shake and place in the refrigerator until ready to use, shaking container periodically. (The vegetables don’t have to be submerged in the vinegar, that would require using a lot of vinegar.)

Step 2: Pre-heat oven or air-fryer to 350°F. Line a baking sheet with parchment paper.

Step 3: Wrap tofu in a clean kitchen towel and place something weighted on top to press out moisture, about 10 minutes.

Step 4: In a large bowl, whisk together:

• 1 ½ Tbsp soy sauce (or sub Tamari for gluten free)
• 2 tsp Sambal Oelek or Sriracha
• ¾ tsp Garlic powder
• ¾ tsp ground ginger or 1 Tbsp minced fresh ginger

Step 5: Cut tofu in half lengthwise, then cut into long rectangular strips, about ½ thick.

Step 6: Place tofu in the large bowl with sauce and use rubber spatula to carefully stir and coat the tofu evenly. Option to let the tofu marinade for 30 minutes but not required.

Step 7: Bake Tofu. Place tofu strips on parchment paper and bake for 20 minutes, until golden and slightly crispy on the outside.

Step 8: Spicy Garlic Aioli (option to use just plain vegan mayo)

In a small bowl, whisk together:

• 3 Tbsp vegan mayo
• 1 clove garlic, minced
• 2-3 tsp Sriracha
• ½ tsp lime juice

Step 9: Cut baguette into sandwich-sized sections and toast lightly in the oven. Spread spicy garlic aioli (or just plain vegan mayo) on toasted bread and assemble sandwiches with tofu, generous amounts of pickled veggies, a handful of cilantro, and several large basil leaves. Enjoy!

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Storage + Packing

Any leftover tofu or quick-pickled veggies can be stored in their separate containers for up to 5 days.

This sandwich can be packed for a picnic lunch, but the ingredients must be kept in separate containers and assembled when ready to eat.

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Did you enjoy this Bánh Mì with Savory Tofu? I’d love to hear how it turned out in a comment! 🙂