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Two tofu banh mi on plate

Tofu Banh Mi

Print Recipe
Crispy air fried tofu is layered with crunchy pickled veggies and mayo on crusty baguettes to make this fresh and flavourful vegan Tofu Banh Mi recipe. The perfect plant-based lunch!
Course Lunch, Main Course
Cuisine Asian
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 4 sandwiches
Calories 459
Author Jessica Hylton

Ingredients

For the Crispy Sliced Tofu:

  • 1 block extra firm tofu, pressed and sliced into ¼-inch slabs 16 oz. or 450g
  • ½ tablespoon light soy sauce or liquid aminos 7.5 mL
  • 1 teaspoon garlic powder 3g
  • ½ teaspoon onion powder 1.5g
  • 1 teaspoon paprika 2g
  • ½ teaspoon sea salt 3g
  • 2 teaspoons cornstarch plus up to 2 more for extra crisp – 5 to 10g
  • 1 teaspoon sesame oil or other oil – 5mL
  • ¼ teaspoon ground black pepper 0.5g

For the Pickled Veggies:

  • 1 medium carrot julienned
  • 1 small daikon radish julienned
  • ½ cup rice vinegar 120mL
  • 1 tablespoon sugar 12g
  • ½ teaspoon salt 3g

For Assembly:

  • 4 Vietnamese baguettes or sandwich rolls – about 6-inch each
  • ½ cup vegan mayonnaise 120mL
  • 1 tablespoon sriracha optional, for spicy mayo – 15mL
  • 1 small cucumber thinly sliced
  • 1 bunch fresh cilantro

Instructions

Prepare the Tofu

  • Press the tofu for at least 30 minutes to remove moisture, then slice into thin slabs about ¼ inch thick.
  • In a medium bowl, toss tofu slices with soy sauce to coat.
  • Add garlic powder, onion powder, paprika, salt, black pepper, cornstarch, and sesame oil. Gently toss to coat each piece evenly.
  • Place slices in a single layer in your air fryer basket. Air fry at 400°F (200°C) for 10 minutes, flipping or shaking halfway through, until crispy and golden.
  • Transfer to a plate and let cool slightly while you prepare the rest.

Make the Pickled Veggies

  • Combine vinegar, sugar, and salt in a bowl. Stir until dissolved.
  • Add julienned carrot and daikon radish. Let sit at room temperature for at least 15 minutes (or refrigerate up to a few hours).

Assemble the Banh Mi

  • Slice baguettes lengthwise, leaving a hinge. Optional: Lightly toast the baguette under the broiler for 1–2 minutes until just crisp.
  • Mix vegan mayo with sriracha if using, and spread on both sides of the bread.
  • Layer in:
  • A few slices of crispy tofu
  • Pickled vegetables (drained)
  • Fresh cucumber slices
  • Fresh cilantro
  • Enjoy immediately while the tofu is warm.

Notes

To store: Wrap the assembled tofu banh mi in plastic wrap or foil and refrigerate for up to 2 days. If you haven’t assembled the sandwiches, the tofu and pickled veggies will last up to 3 days in separate airtight containers, and the spicy mayo will last a week.
I recommend eating leftovers chilled or take out the tofu, heat it, and then tuck it back into the banh mi.

Nutrition

Calories: 459kcal | Carbohydrates: 45g | Protein: 15g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1433mg | Potassium: 570mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2963IU | Vitamin C: 24mg | Calcium: 137mg | Iron: 4mg