Vegan Tofu Banh Mi

Ingredients

• 680 glarge carrots
• 454 g, or more carrot or radishdaikon
• 1 tablespoon (15 ml)sugar
• ½ tablespoon (7.5 ml)salt
• 240 mlwarm water
• 300 mldistilled white vinegar
• ⅓ cup (about 67 g)sugar
• 1 teaspoon (5 ml)salt
• 1 blockextra-firm tofu, pressed and sliced
• 1 tablespoon (15 ml)maple syrup
• 2 tablespoons (30 ml)chilli garlic sauce
• 60 mlreduced-salt soy sauce
• 1 tablespoon (15 ml)lime juice
• 1 tablespoon (15 ml)sesame oil
• 2 tablespoons (about 16 g)cornflour
• 4French baguettes, or other light, airy bread
• to tastevegan mayonnaise, avocado or vegan butter
• to tastesliced cucumber
• to tastecoriander
• optional, to tastefresh jalapeño or red chillies, sliced

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C. Line a baking sheet with a silicone mat or baking parchment and set it aside.

2. 2

   Press the tofu

   Drain and press the tofu for 15 minutes while you prepare the pickled vegetables.

3. 3

   Salt the vegetables

   Peel the carrot and daikon, then cut them into matchsticks about 8–10 cm long and roughly as thick as a chopstick. Put them in a bowl and gently massage in ½ tablespoon of salt and 1 tablespoon of sugar. Leave for 10 minutes, until water collects in the bowl and the vegetables bend without snapping. Rinse off the salt and sugar.

4. 4

   Make the pickles

   Stir 240 ml warm water with ⅓ cup sugar and 1 teaspoon salt in a measuring jug until dissolved. Add 300 ml distilled white vinegar and stir. Pour the liquid over the vegetables and, if possible, leave for 1 hour. Use straight away or transfer to a sealed container and refrigerate for up to a month.

5. 5

   Bake the tofu

   While the vegetables pickle, whisk together the marinade ingredients—everything except the tofu—in a large bowl. Add the pressed, sliced tofu and gently stir to coat, letting it soak up the marinade. Arrange the tofu on the prepared baking sheet and bake at 200°C for about 30 minutes, turning it halfway through.

6. 6

   Prepare the bread

   While the tofu bakes and the vegetables pickle, slice the avocado, cucumber and chillies, and rinse the coriander. If the bread is soft, toast it in the oven at 175°C for 3–7 minutes. Let it cool, cut it in half with a serrated knife and scoop out some of the centre.

7. 7

   Season the bread

   Spread your chosen fat on both sides of the bread. Season with Maggi seasoning sauce, soy sauce, fine sea salt and/or black pepper.

8. 8

   Fill the baguettes

   Fill each baguette with baked tofu, sliced cucumber, fresh coriander stems and pickled vegetables. Add sliced chillies if you like.

What is banh mi?

Banh mi is a Vietnamese sandwich, often made with a crisp baguette and a mix of savoury fillings, fresh herbs and pickled vegetables. The bread reflects the French influence on Vietnamese food, while the lively contrast of flavours and textures makes the sandwich distinctly its own.

This vegan version uses marinated baked tofu in place of meat. Quick-pickled carrot and daikon bring acidity and crunch, while cucumber and coriander keep each bite fresh.

Nutrition and macros by portion

The nutrition label shows one serving as written: 962 calories, 35g protein, 173g carbs, 13g fat.

The baguette and pickled vegetables provide most of the carbohydrates, while tofu contributes protein and sesame oil, plus the chosen bread spread, supplies much of the fat. Pair a sandwich with extra fresh vegetables, or use a lighter amount of spread, to balance the plate.

The quick pickles

Salt and sugar: massaging these into the matchsticks draws out moisture and softens them so they bend rather than snap. Rinse the vegetables after the 10-minute rest to remove the excess seasoning.

Vinegar brine: dissolve the sugar and salt in warm water before stirring in the vinegar. An hour of soaking gives the vegetables time to take on a tangy flavour; they can also be made ahead and kept sealed in the fridge.

Marinating the tofu

Pressing: removing excess water helps the tofu take up more of the maple, chilli, soy, lime and sesame marinade. Keep the tofu slices intact when stirring so they are easier to arrange on the tray.

Cornflour: this is part of the marinade and helps the tofu bake with a lightly coated surface. Spread the slices out rather than piling them on top of one another.

Baking and doneness

Turn halfway: bake the tofu at 200°C for about 30 minutes, turning it once so both sides cook. Check towards the end of the cooking time; the slices should look set and lightly browned at the edges.

Bread: toast soft baguettes briefly at 175°C, then let them cool before cutting. A crisp crust and airy centre make a sturdy base for the moist fillings.

Building the sandwich

Spread: add vegan mayonnaise, avocado or vegan butter to both cut sides of the bread, then season as directed. Scooping out a little of the centre creates more room for the fillings.

Layer: add tofu, cucumber, coriander and pickled vegetables, finishing with chilli if wanted. Keep some of the fresh ingredients visible so the sandwich has a mix of tender, crisp and tangy textures.

Timing and serving

The vegetables need about an hour in their brine if you can allow it, and the tofu takes about 30 minutes to bake after pressing. The pickles can be prepared in advance, which makes the final assembly quicker.

Serve the sandwiches soon after filling, alongside a simple salad or fresh vegetables. If making several, keep the pickles and tofu separate from the bread until serving to help it stay crisp.

Recipe notes & tips

• Cut the carrot and daikon into matchsticks of similar size so they pickle evenly.
• Press the tofu for the full 15 minutes while you prepare the vegetables.
• Save the pickling liquid in a sealed container with the vegetables.
• Use a serrated knife to split the baguettes without crushing them.
• Add the pickled vegetables just before serving to keep the bread from getting soggy.

Variations

• More carrot: replace the daikon with extra carrot if it is unavailable.
• Radish swap: use radish in place of daikon for a different crisp, peppery pickle.
• Avocado spread: choose avocado instead of vegan mayonnaise or vegan butter.
• Extra heat: add sliced jalapeño or red chillies to the finished sandwich.
• Different bread: use another light, airy loaf if French baguettes are not available.

Common mistakes to avoid

• Skipping the tofu press: excess water can dilute the marinade; press the tofu for 15 minutes first.
• Uneven matchsticks: pieces pickle at different rates; aim for similar lengths and thicknesses.
• Forgetting to rinse: leftover salt and sugar can make the vegetables too seasoned; rinse after their 10-minute rest.
• Crowding the tray: piled-up tofu will not bake as evenly; spread the slices across the baking sheet.
• Filling warm bread: trapped heat can soften the loaf; let toasted bread cool before assembling.

How to store

Keep leftover pickled vegetables in a sealed container in the fridge for up to a month, as directed. Store baked tofu separately in a sealed container in the fridge and reheat it in the oven until hot; assemble the sandwiches just before eating. Filled baguettes are best eaten straight away.

Frequently asked questions