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Vegetarian Banh Mi Sandwich
Prep Time
10 mins
Cook Time
10 mins

A healthy and delicious sandwich filled with marinated and grilled tofu, pickled veggies and herbs.

Course: lunch
Cuisine: vietnamese
Keyword: healthy, sandwich, vegetarian
  • 1 French Baguette cut to size needed
Ginger Tofu
  • 16 oz firm or super-firm tofu
  • 2 tsp Honey
  • 1-1.5 tsp fresh ginger juice
  • 2-2.5 tbsp Soy Sauce
  • Few pinches of Black Pepper
  • 2 tbsp Sesame oil
Pickled Veggies
  • 1 cup Daikon cut into matchstick pieces
  • 1 cup Carrot cut into matchstick pieces
  • 2/3 cup Water
  • 1.25 tsp Salt
  • 1/4 cup Sugar
  • 3/4 cup White (or any mild) Vinegar
Vegetable Add ons
  • Handful of pickled veggies (drained of brine)
  • 2-3 Thin slices medium hot chile (e.g Jalapeno)
  • 4-6 Cucumber strips
  • 1-2 tbsp Coarsely chopped cilantro
  • Mayo
Extra Seasoning (Optional)
  • Maggi Seasoning (Vietnamese product)
  • Hoisin Sauce
  • Soy Sauce
  • Salt and pepper to taste
Pickled Veggies
  1. In a saucepan, bring salt, sugar, vinegar and water to a boil. Remove from heat and pour over chopped veggies.

  2. Use once cool. Store in fridge upto 2 months

Gingery Tofu
  1. Cut tofu into rectangular slabs. Drain tofu as much as possible.

  2. Marinate tofu in the pepper, honey, ginger juice, soy sauce and oils for 30 minutes or more.

  3. Sear tofu on a grill pan turning until the tofu has dark chestnut browning on all sides.

Banh Mi Assembly
  1. Toast Baguette to make it crispy and delicious. I toasted mine (from Trader Joe's) in a 400F oven for 4 minutes. I followed the toasting instructions printed on the package. Check with your baker for best settings.

  2. Apply your spread generously (traditionally mayo, other options include - salted butter, Sunflower butter + siracha, etc).

  3. Layer the toppings one by one. Close sandwich. Add extra seasoning if desired. Eat!!

Recipe Notes

Other veggies that can be pickled similarly

Red radish, cabbage, green tomatoes, lemongrass, snow pea