Main image of Tofu Vietnamese Sub (Bánh Mì)

Tofu Vietnamese Sub (Bánh Mì)

25 min


Bánh mì sandwiches have become all the rage lately, and if you haven't tried it yet, you're in for a treat. This is our take on the delicious Vietnamese sandwich, and we find the key to making a delicious vegan version is all in the sauce you marinate the tofu in and the crunchy pickled carrots. Seriously, the pickled carrots are the best part - we wouldn't recommend skipping it. Serve it with some sweet hoisin sauce on the side, and enjoy!



25 min


15 min


10 min


Soy symbol


Sesame symbol


Swap out

Gluten symbol


Free from

Peanut symbol


Treenut symbol

tree nut


  • 2
    carrots, julienned
  • ½ cup (120 mL)
    boiling water
  • ½ cup (120 mL)
    white vinegar
  • 1½ Tbsp (19 g)
    granulated sugar
  • 1 tsp (6 g)
  • ½ Tbsp (7 mL)
    vegetable oil
  • 2
  • 2 Tbsp (30 mL)
    vegan mayonnaise
  • 2 tsp (10 mL)
  • 1
    cucumber, sliced
  • 1
    red hot chili, thinly sliced
  • ½ cup (8 g)
    fresh cilantro
  • 2 Tbsp (30 mL)
    hoisin sauce
Buy ingredients on AmazonFresh  



  1. Gently squeeze the block of tofu to remove as much liquid as possible, then thinly cut into ¼ inch (½ cm) thick slices.
  2. To a large shallow dish, add the garlic, soy sauce, Sriracha, sugar, sesame oil, lime juice, and whisk. Then add the tofu to the marinade and gently toss to coat. Set aside.
  3. To make the pickled carrots, to a mason jar, add the carrots, the boiling water, vinegar, sugar, and salt. Screw on the lid and give it a gentle shake to dissolve the sugar, and let sit while preparing the rest of the recipe.
  4. To a large pan on medium-high heat, add the vegetable oil and place the tofu slices in a single layer on the pan, cooking for 3 - 5 minutes, or until golden and crispy. Do not disturb the tofu as they cook, as this can cause them to crumble.
  5. Spoon the leftover marinade over the top of the tofu slices before giving it a flip to cook on the other side for another 3 - 5 minutes.
  6. Split the baguette down the centre and, if desired, bake in the oven until crispy on the outside.
  7. Spread on some mayonnaise and hot sauce inside each baguette. Layer on the tofu slices, pickled carrots, cucumber, chili pepper, and cilantro. Serve with hoisin on the side.


  • This sandwich is best if enjoyed immediately.
  • The tofu can be made ahead of time and stored in an airtight container in the fridge for up to 3 days.
  • The pickled carrots can be made ahead of time and stored for up to 2 weeks.

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 71%


Proteins 9%

extra firm tofu

Fruits & Veggies 20%

clove garlic




red hot chili

fresh cilantro


extra firm tofu


sesame oil

vegetable oil

vegan mayonnaise

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

Show nutrition info  

Watch it step-by-step!

More for the eyes

image of image of image of

Discussion & Rating

Rate this post

Cathy - April 17, 2021, 2:07 a.m.

Yum! I added some purple cabbage and yellow pepper to the carrots and swapped in a gluten free wrap for the bun. So good!

PUL Team - April 19, 2021, 2:42 a.m.

Mmm sounds delicious! Thank you for sharing, Cathy :D

Rachel - April 7, 2021, 4:05 a.m.

This recipe is delicious and easy to make! I like to add ginger to the marinade! My boyfriend cooked it for his parents and sister and they liked it as well!

PUL Team - April 7, 2021, 6:18 a.m.

Thank you for taking the time to share the review, Rachel! So glad everyone enjoyed it 🥰