Vegan Tofu Banh Mi Recipe

2.9 (40 reviews)

Vegan Tofu Banh Mi Recipe



  • 3 Tbsp. fresh lime juice
  • 3 Tbsp.  rice vinegar
  • 3 carrots, shredded
  • 1/3 cup + 1 Tbsp. brown sugar
  • 1 Tbsp.  canola oil
  • 3 Tbsp.  soy sauce
  • 1 medium yellow onion, thinly sliced
  • 1 14-oz. pkg. firm tofu, drained and cut into 1-inch squares
  • 1/2 tsp.  salt
  • 1/3 cup  vegan mayonnaise (try Vegenaise)
  • Sriracha sauce, to taste
  • 1 large baguette, cut into 4 pieces, then halved
  • 1/2 cucumber, cut lengthwise into 2-inch strips
  • Fresh jalapeño slices, to taste (optional)
  • 1 cup chopped fresh cilantro


  • Stir the lime juice, rice vinegar, carrots, and 1/3 cup of the brown sugar together in a large bowl. Cover and refrigerate while you prepare the other ingredients. Heat the oil, soy sauce, and remaining brown sugar in a large nonstick skillet over medium heat. When the oil is hot, add the onion and cook until golden brown.
  • Season the tofu with the salt. Add to the onion and oil mixture and cook until browned, about 2 to 3 minutes per side.
  • Remove the carrot mixture from the refrigerator and drain.
  • Spread the vegan mayonnaise and Sriracha sauce onto the baguette slices, then place the carrot mixture, cucumber strips, tofu mixture, jalapeño slices, and cilantro in between.
  • Serve and enjoy!

Makes 4 servings

Rated 2.9/5 based on 40 reviews

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 Ingrid E. Newkirk

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