The Vegan Banh Mi

Ingredients

• 1lemongrass stalk, outer layers peeled, bottom white part finely chopped
• 1½ tablespoonslow-sodium soy sauce
• 2 teaspoonschopped Thai bird chilli or other chilli
• 1 teaspoonground turmeric
• 1 largelime, juiced
• 1 teaspoonsugar
• 340 g (12 oz)tofu, drained, pressed and cut into 1.3 cm slices
• 1 tablespoonolive oil
• 2 largecarrots, cut into matchsticks
• 1cucumber, peeled, seeded and cut into matchsticks
• 60 ml (¼ cup)unseasoned rice wine vinegar
• 2 tablespoonssugar
• 3 tablespoonsvegan mayonnaise
• 1 tablespoonSriracha
• 1 tablespoonlime juice
• 4French rolls
• To tastecoriander sprigs

Instructions

1. 1

   Marinate the tofu

   In a shallow bowl, mix the lemongrass, soy sauce, chilli, turmeric, juice of the large lime and 1 teaspoon of sugar. Add the tofu slices and turn to coat. Leave to marinate for 30 minutes while you prepare the other ingredients.

2. 2

   Pickle the vegetables

   Put the carrots, cucumber, rice wine vinegar and 2 tablespoons of sugar in a jar. Shake to coat, then leave while you prepare the mayonnaise and cook the tofu.

3. 3

   Mix the mayonnaise

   Whisk together the vegan mayonnaise, Sriracha and 1 tablespoon of lime juice, then set aside.

4. 4

   Cook the tofu

   Heat the olive oil in a large frying pan over moderately high heat. Drain as much marinade as possible from the tofu before adding it to the hot pan. Cook for 3–4 minutes on each side, until golden and crisp.

5. 5

   Assemble the rolls

   Cut each roll in half lengthways and spread generously with the Sriracha mayonnaise. Fill with the cooked tofu, pickled vegetables and coriander sprigs.

What is banh mi?

Banh mi is a Vietnamese sandwich traditionally served in a baguette-style roll, with a balance of savoury fillings, pickled vegetables and fresh herbs. This vegan version replaces meat with crisp, lemongrass-marinated tofu.

The combination works because the tofu brings warmth and savouriness, while the quick-pickled vegetables add acidity and crunch. Spicy mayonnaise and coriander round out the filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 347 calories, 13g protein, 37g carbs, 16g fat.

The rolls and sugar supply much of the carbohydrate, while the tofu contributes protein and the olive oil and vegan mayonnaise account for much of the fat. Serve with extra fresh salad or vegetables for a more substantial plate with additional crunch.

Build flavour into the tofu

Lemongrass: finely chop the tender white part so its citrusy flavour spreads through the marinade. Coarser pieces can be unpleasant to bite into.

Marinade: give the tofu the full 30 minutes to take on the soy, lime, chilli and turmeric. Pressing the tofu first helps remove excess water and makes it easier to brown.

Keep the vegetables crisp

Matchsticks: cut the carrots and cucumber into similarly sized pieces so they fit neatly in the rolls and are easy to eat.

Quick pickle: shake the vegetables with the vinegar and sugar, then let them sit while you cook. They should taste tangy and lightly sweet, while retaining some crunch.

Get a crisp sear

Drain well: too much marinade in the pan can stop the tofu from browning. Let excess liquid drip off before adding each slice.

Use a hot pan: cook the tofu for 3–4 minutes per side without moving it around. Look for a golden surface and crisp edges before turning.

Balance the spicy mayo

Whisking the vegan mayonnaise with Sriracha and lime juice makes a creamy, tangy spread that carries heat through the sandwich. Spread it on the bread before adding the filling so it coats the roll evenly.

For a milder sandwich, use less Sriracha in the mayo; for more heat, add a little extra to taste.

Choose and fill the rolls

A French roll gives the sandwich a lightly crisp exterior and a soft centre. Slice it lengthways, keeping the halves joined if you prefer a hinge that helps hold the filling.

Layer the tofu with the drained pickled vegetables and coriander. Serve soon after assembling so the bread stays firm and the contrast of textures remains clear.

What to serve alongside

The sandwiches are substantial enough to serve on their own for lunch. For a fuller meal, add a simple green salad or extra fresh vegetables on the side.

If serving with a side, keep its flavours fresh and lightly dressed so it complements rather than competes with the tangy pickles and spicy mayo.

Recipe notes & tips

• Press the tofu before slicing to help it brown well.
• Finely chop the lemongrass so it blends into the marinade.
• Cut the vegetables into even matchsticks for easy filling.
• Drain the tofu before frying to avoid excess moisture in the pan.
• Let the tofu develop a golden crust before turning it.
• Assemble the rolls shortly before serving to keep the bread from softening.

Variations

• Adjust the heat: reduce the chilli and Sriracha for a gentler sandwich.
• Add extra herbs: include more coriander for a fresher, herbier filling.
• Use another roll: choose a similar crusty roll if French rolls are unavailable.
• Change the vegetables: add matchsticks of another crunchy vegetable to the pickles.
• Make it tangier: add a little more lime juice to the mayonnaise to taste.

Common mistakes to avoid

• Skipping the press: watery tofu browns poorly; press it before marinating.
• Roughly chopped lemongrass: large pieces are difficult to eat; finely chop the tender white part.
• Wet tofu in the pan: excess marinade interferes with browning; drain the slices well.
• Turning too soon: the tofu may stick or lose its crust; let each side cook for 3–4 minutes.
• Over-pickling: the vegetables can lose their crunch if left too long; prepare them while the tofu cooks.
• Filling too early: the bread can soften; assemble just before serving.

How to store

Store the tofu, pickled vegetables and Sriracha mayonnaise separately in covered containers in the fridge and assemble the rolls when ready to eat. The assembled sandwiches are best eaten straight away; reheat leftover tofu in a pan until hot.

Frequently asked questions