Main image of Tofu Vietnamese Sub (Bánh Mì)

Tofu Vietnamese Sub (Bánh Mì)

25 min

Meal

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!

Servings

Total

25 min

Prep

15 min

Cook

10 min

Contains

Soy symbol

soy

Sesame symbol

sesame

Swap out

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Ingredients

  • 2
    medium carrots, julienned
  • ½ cup (120 mL)
    boiling water
  • ½ cup (120 mL)
    white vinegar
  • 1½ Tbsp (19 g)
    granulated sugar
  • 1 tsp (6 g)
    salt
  • ½ Tbsp (7 mL)
    vegetable oil
  • 2 Tbsp (30 mL)
    hoisin sauce
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Directions

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  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.

Storage

  • 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.

Let us know what you think

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%

baguette

Proteins 9%

extra firm tofu

Fruits & Veggies 20%

clove garlic

lime

medium carrot

cucumber

red hot chili

fresh cilantro

Calcium

extra firm tofu

Fat

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.

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Discussion & Rating

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Julia Fulton - Oct. 12, 2021, 5:11 p.m.

One of my favourite PUL recipes! So great for lunches or an easy weeknight dinner. A staple in our house!


Rowena Ravenclaw - Oct. 2, 2021, 11:59 p.m.

This was seriously so delicious! I remember eating bánh mì was a substantial part of my childhood, and it makes me so happy to be able to enjoy this plant-based meal. At first, I was worried that the vegan mayonnaise would taste odd in the sandwich, but it complemented the sub so well. Each component elevates this recipe so much (especially the pickled carrots)!

PUL Team - Oct. 3, 2021, 7:16 p.m.

We're so glad the sandwich was enjoyed, Rowena, thank you!


Anna - Sept. 27, 2021, 8:23 p.m.

My husband loves when I make this sandwich. Sometimes I make it with tempeh instead of tofu, and either way it always turns out wonderfully. The mix of tangy and mellow tastes is super yummy

PUL Team - Sept. 29, 2021, 6:27 p.m.

Oo a love substitute, Anna, thank you! It means so much 🙂


Annie Song - Sept. 24, 2021, 3:39 a.m.

This is so delicious! I've dreamed of making bahn mi and didn't know how hehe now I do! Thank you:)


Jessie - Aug. 25, 2021, 5:25 p.m.

This sandwich is the best vegan sub I’ve ever tasted. It’s great and so easy to make. I highly recommend everyone to try it out.


Mary Rose - Aug. 13, 2021, 9:49 p.m.

This sandwich has single-handedly changed my carnivore partner to a mostly plant-based eater! I made this out of curiosity since he loves Bahn mi, and we don't have any good local places to eat it anymore. This turned into a favorite 2 day a week meal and opened both our eyes to the possibility of letting meat go! Now we are down to a couple of meat meals a week when we would eat meat with every meal. I can't believe this doesn't feel like a sacrifice, he begs me to make this constantly! I use an air fryer for the tofu and it comes out great :)

Thanks for making it possible, love the youtube channel and whole vibe!!

PUL Team - Aug. 14, 2021, 5:46 p.m.

Aww thank you so much, Mary Rose, for taking the time to share the incredible review! We're so grateful to be part of you and your partner's plant-based journey 🥰


Alexandra - Aug. 12, 2021, 2:46 a.m.

So the thing is, I didn't even have a baguette, just some slightly crusty bread, and this was still amazing. I just made it as a big, messy sandwich and it was so tangy and crunchy and hearty and lovely. For me, the hoisin was the perfect addition to bring in that little extra bit of sweet, sticky umami richness. Highly recommend!!

PUL Team - Aug. 12, 2021, 4 a.m.

So glad you're enjoying the recipe, Alexandra! We appreciate the review 🤗


Charlotte - Aug. 4, 2021, 12:36 p.m.

This sandwich recipe was my introduction to the concept of a Banh Mi and I am now a big fan! I love the combination of the toasted baguette with the marinated tofu, pickled carrots and hoisin sauce on the side. I was also able to make it gluten free by finding gluten free sub rolls and hoisin sauce which has made me so happy! :)

PUL Team - Aug. 5, 2021, 5:38 a.m.

We're so happy to hear the recipe could be adapted, Charlotte!


Willeke - July 27, 2021, 6:58 p.m.

My favorite lunch recipe!


Sarah - July 25, 2021, 7:25 a.m.

Incredible recipe, super fresh tasting, delicious, and easy to make. I was away with a group of 10 friends and scaled up this recipe, and it was super easy to prep components like the marinade ahead of time. All my friends loved it, and asked for the recipe for themselves!

PUL Team - July 27, 2021, 12:58 a.m.

Oh so lovely, Sarah, thanks for sharing your review with us ☺️


Jackie - July 24, 2021, 4:13 a.m.

This is one of my favorite recipes! It’s so hearty, fulfilling, and flavorful. The pickled carrots are delicious with the hoisin… mmm this sandwich is perfection!

PUL Team - July 25, 2021, 9:15 p.m.

We're so glad you're enjoying the sub, Jackie, thank you for sharing 🤩


AlexandraP - July 23, 2021, 7:44 a.m.

Omg this one is amazing. 10/10. First I was a little bit scared about doing this carrots but it occurred to be really easy and also taste really good.


Mairéad - July 13, 2021, 12:36 p.m.

Now one of my favourite sandwiches - especially in summer time. As someone who is slowly trying to incorporate more plant based foods I like that you can make some of the elements of this sandwich ahead of time so it is a convenient option when lunchtime arrives!

PUL Team - July 18, 2021, 12:19 a.m.

So happy you're enjoying it, Mairéad! All the best on your journey with plant-based foods ✨🌻


Christy - July 9, 2021, 9:23 p.m.

The tofu marinate is now my go to!
I recommend to everyone I know who likes tofu and bahn mi's. This is one of my go-to's when I have fresh bread around. Prefect for a refreshing summer sandwich

PUL Team - July 15, 2021, 3:18 a.m.

Aww thank you for recommending the recipe to others, Christy, that's a huge compliment!


Lisa - July 9, 2021, 7:03 p.m.

I discovered PUL because my room mate recommended this recipe to me. And I never stopped making PUL recipes ever since.😍 Great website by the way. Since I am used to this one I wish every other recipe blog had the same features.😊
Greetings from Germany👋🏻

PUL Team - July 15, 2021, 2:46 a.m.

We're SO grateful your roommate helped you find PUL, Lisa! Such an honour to hear all this. Greetings back to Germany 🥳


Sonya - July 9, 2021, 2:53 p.m.

A staple in our household. I think I've made this about two dozen times and it never gets old. It's also super fast and easy to make during the week. Extremely filling too. Love!

PUL Team - July 13, 2021, 4:48 a.m.

Love to hear this, Sonya! Thanks a bunch for taking the time to share 🥰


Melody - July 9, 2021, 6:07 a.m.

Not sure how such a simple marinade can be so good, but this is one of my all-time favourite ways to prep tofu, even before you make the actual sandwich. I like to make extra just to have... delicious marinated tofu to snack on.... Then the actual sandwich is so simple to put together and so so good!!! The one step I don't want to do is julienning, so I just take a potato peeler to my carrots and then slice those thin slices. :)

PUL Team - July 13, 2021, 4:33 a.m.

This review means so much more than we can express, Melody! Using a potato peeler is a lovely idea 🤗


Kirstyn - July 8, 2021, 9:12 p.m.

not surprising - yet another delicious recipe :) the Tofu marinade... *muah * perfection! loved this recipe and the quick pickle carrots and my non vegan husband also requested this again.

PUL Team - July 11, 2021, 5:04 a.m.


Victoria - July 8, 2021, 8:21 p.m.

My pickled carrots were a bit too acidic for my taste. I would also recommend using some hoisin sauce inside the baguette as well, really helps amp up the flavor.

PUL Team - July 12, 2021, 7:45 a.m.

Hey Victoria, great tip to add the hoising in the sub itself! 😊 Thank you for sharing your experience with us!


Maeve Doyle - July 8, 2021, 7:28 p.m.

Absolutely loved this vietnamese sub! The longer the tofu marinate time, the tastier the sandwich! Thanks so much for the budget meals and for all the tasty recipes!

PUL Team - July 10, 2021, 6:54 p.m.

We appreciate this so much, Maeve, thanks for the review and support 🤗


Janet - June 26, 2021, 6:48 a.m.

I've made this so many times and have had my friends make it as well. Simply delicious and besides the sandwich itself, the best part are the left overs, you can make you next sandwich in 3 minutes! Thank you!

PUL Team - June 27, 2021, 2:28 a.m.

We're so glad you and your friends are enjoying the recipe, Janet! 😃


Jen - June 14, 2021, 3:10 p.m.

I loved this so much ♥️ We'll definitely make this again!


Montana - June 13, 2021, 5:13 p.m.

My new favorite sandwich!


Cris S - June 5, 2021, 4:07 p.m.

Mmmmm! This is so gooooood! 🤤


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 🥰