Tofu Banh Mi

Make this tofu banh mi vegan, vegetarian or spread on the pate.

If you think tofu can’t be exciting, think again. Done right, tofu’s an absolute flavour sponge. When I tried my first tofu banh mi in Hoi An, I was pleasantly surprised and ordered a couple more while travelling around Vietnam.

We’re talking crispy, golden tofu slices, layered with tangy pickled veg, creamy mayonnaise, fresh herbs, and fiery chillies, all tucked into a crusty baguette.

About this tofu banh mi recipe

I’ve had my fair share of bánh mìs... meaty, spicy, rich, and everything in between. But this tofu version hits all the same notes: crunchy, fresh, umami-packed, and deeply satisfying. Whether you’re vegan, vegetarian, or just looking to switch things up, this is one you need to try soon.

My daughter Jennifer just returned from Vietnam and also has a room mate, Lucie who is from Vietnam. So we had a banh mi making day and this is just one of the bánh mìs we made. Be sure to try this pork banh mi too!

For tofu banh mi perfections, I highly recommend preparing your own Vietnamese pickled carrots and daikon. This ingredient is never left off an authentic banh mi. You might also like to top this sandwich with magi seasoning and/or sriracha sauce. I have a homemade sriracha recipe you might like to try here.

Ingredients

Use as many ingredients as you like. I prefer to stack mine high with lots of things as you see in the photo below. The marinade goes so well with the tofu.

• firm tofu
• FOR THE MARINADE
• dark soy sauce
• light soy sauce
• sesame oil
• sesame seeds
• honey
• vegetable oil
• Metal or wooden skewers
• TO BUILD YOUR BANH MI
• medium size baguettes
• mayonnaise
• pate
• pickled carrot and daikon
• English cucumber
• coriander (cilantro)
• spur chillies (optional)
• Maggi seasoning (optional)
• Sriracha (optional)

See recipe card for quantities.

Step by step photos

You will literally be building a delicious sandwich. Follow my step by step photographed instructions and see how easy it is to prepare a Vietnamese street food style tofu banh mi!

1. Step 1: Whisk the marinade ingredients together and then add the tofu. Let the tofu marinate for at least 30 minutes. An hour is better or overnight. The longer the better.

2. Step 2: The baguette is best toasted for a few minutes when you cook the tofu which is discussed in the recipe card below. Spread mayonnaise and pate over the bottom half of the baguette, if using.

Tofu 101 – Choosing the Right Type

The key to a delicious tofu bánh mì is texture. You want tofu that can hold its shape, get golden and crisp on the outside and still soak up that savoury marinade.

Use firm or extra-firm tofu—none of that silken stuff will do here! It needs to be pressed for 15–30 minutes to get rid of excess moisture. You can do this with a tofu press or just sandwich it between two plates with a heavy pan on top. Trust me, this step makes all the difference.

The Bread – That All-Important Baguette

The bánh mì baguette should be crusty on the outside and soft on the inside—light enough to bite into without wrecking your jaw. Vietnamese-style baguettes are slightly airier than French ones, but any crusty roll will do.

Toast the bread lightly before assembling which will give you that classic crackle when you bite in.

Assemble You Tofu Banh Mi Like a Pro

Here’s how I build the ultimate tofu bánh mì:

1. Slice your baguette lengthwise, keeping one side attached if you can.
2. Spread a generous layer of mayonnaise on one or both sides. Also apply the pate to the bottom half, if using.
3. Lay down the tofu slices. Add generously as tofu is the star here.
4. Top with pickled veg, then cucumber slices for cool crunch.
5. Add fresh herbs—coriander (cilantro) is classic, but Thai basil or mint work brilliantly too.
6. Finish with sliced chili (optional but amazing) and a squeeze of fresh lime, maggi seasoning and/or sriracha.

Wrap it up, let it sit for a couple minutes (pro move... it melds the flavours), then dig in.

Customise Your Bánh Mì

The beauty of this sandwich? You can tweak it a million ways. Here are different ingredients to try:

Throw in some crispy fried onions or toasted sesame seeds for texture.

Add avocado slices for creamy richness.

Use grilled aubergine or mushrooms instead of tofu.

Add a few pickled jalapeños for an extra hit of heat.

Equipment

A Good Knife: For slicing the baguette, meat and vegetables.

An Oven: I cooked the tofu this time in an oven. It works really well. Place the marinated tofu on a piece of parchment paper and cook for 25 to 30 minutes, turning once until golden brown and crispy in places.

A Non Stick Frying Pan: You can also fry the tofu in a little neutral oil. Fry over a medium-high heat until cooked through and crispy. This is the fastest way to cook the tofu as it only takes about 5 minutes but you do need a non stick pan or the tofu will stick to the bottom and you will lose all that crispy, brown goodness.

Air Fryer: If you want to try cooking the tofu in your air fryer, set it to 200°C/400°F and cook for about 10 to 15 minutes directly in a lightly greased basket.

Storage

I recommend making only as much tofu banh mi as you can eat. Banh mis are much better served hot and fresh.

If you must, you can store your leftovers in the fridge for about 3 days, wrapped tightly. They are fine to eat at room temperature for a quick snack.

Final Thoughts

Tofu bánh mì proves that plant-based eating doesn’t have to mean compromise. Although I use both mayonnaise and pate in mine, you could use vegan alternatives. You're tofu banh mi will be packed with flavour, texture, colour... everything you want in a sandwich.

This famous sandwich is light enough for lunch but satisfying enough for dinner. And once you get the hang of it, you’ll start playing with the ingredients, tweaking it to suit your own preferences.

Let me know how yours turns out and tag me if you post your sandwich on socials (@TheCurryGuy). I love seeing your spins on these recipes.