Vegan Bánh Mì

Learn how to make vegan bánh mi, a delicious Vietnamese sandwich filled with tofu, pickled carrots, and a creamy mayo-based sauce. Enjoy it for lunch or dinner whenever you’re craving a fresh and savory meal.


Marinated Tofu tofu soy sauce rice vinegar sesame oil hoisin sauce maple syrup ginger Chinese five-spice powder Pickled Vegetables cucumber carrot rice vinegar Hoisin Mayo Dressing vegan mayonnaise hoisin sauce sriracha sugar

Step 1:

Add all of the marinade ingredients to a container and whisk well. Add the sliced tofu, cover, and refrigerate for at least 1 hour. Rearrange the pieces occasionally to ensure even absorbtion.

©Kirsten Nunez


While the tofu is marinating, whisk the vinegar and sugar together. Add the carrots and cucumbers. Toss well, cover, and let sit in the refrigerator for at least 15 minutes.

Step 2:

©Kirsten Nunez

 In a small bowl, combine mayonnaise, hoisin sauce, and sriracha. Taste and adjust the ingredients as needed. Cover and place in the refrigerator until you’re ready to eat.

Step 3:

©Kirsten Nunez

When the tofu is done marinating, warm oil in a skillet over medium-low heat. Cook to the tofu until dark brown, about 5 minutes each side.

Step 4:

©Kirsten Nunez

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