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If you love a sandwich with a lot of texture and flavor, this tofu banh mi is worth making. Marinated tofu, quick-pickled vegetables, homemade sandwich buns, and a creamy, spicy peanut drizzle come together for a satisfying plant-based meal that’s fresh, crunchy, and filling. This recipe is inspired by the classic Vietnamese bánh mì while using simple, easy-to-find, plant-based ingredients.
If you love this recipe, you’ll probably like my shredded BBQ tofu sandwich recipe.
Recipe Testing and Inspiration
One of the best parts of this sandwich is that every bite has something different. The warm marinated tofu is savory, the vegetables stay crisp thanks to a quick pickle, and the peanut sauce ties everything together with just enough heat.
For this version, I used homemade sandwich buns that have a crisp crust with a soft, chewy interior, making them perfect for holding all of the fillings without falling apart. You can use your favorite store-bought buns to make this recipe super quick to make!
This recipe is inspired by the flavors and textures of a traditional bánh mì but isn’t intended to be an authentic version.
Traditional bánh mì commonly includes ingredients like pâté, sliced meats, pickled carrot and daikon, fresh cilantro, cucumber, and jalapeños on a light Vietnamese baguette. This plant-based version swaps the meat for marinated tofu and adds a spicy peanut drizzle for a different take that’s just as satisfying.
Ingredients
This is a brief overview of the ingredients used in this recipe, with some substitution ideas. Read the recipe card below for exact measurements.
For the Homemade Buns
- A simple combination of all-purpose flour, salt, sugar, instant yeast, and water.
For the Tofu
- Big Mountain Foods Soy-Free Tofu: This tofu doesn’t require pressing, making prep faster. If using regular extra-firm tofu, press it for 20 to 30 minutes before marinating to remove excess moisture.
- Soy sauce: Adds salty, savory flavor to the marinade.
- Garlic powder: Adds mellow garlic flavor throughout.
- Onion powder: Gives the marinade extra depth.
- Ground ginger: Adds warmth and complements the peanut sauce.
- Paprika: Adds color and mild smoky flavor.
Spicy Peanut Drizzle
I use my spicy peanut sauce for grain bowls for this sandwich; it has a balanced flavor with a touch of heat.
- Natural peanut butter: Creates a rich, creamy sauce.
- Soy sauce: Balances the richness with salty umami flavor.
- Rice vinegar: Brightens the sauce.
- Sriracha: Adds heat.
- Brown sugar: Balances the spice and acidity.
- Toasted sesame oil: Adds a nutty finish.
- Garlic powder & ground ginger: Reinforce the flavors used in the tofu marinade.
Quick Pickled Vegetables
- Carrot: Adds sweetness and crunch.
- English cucumber: Stays crisp and refreshing.
- Vinegar: Pickles the vegetables quickly.
- Water: Softens the vinegar slightly.
- Sugar: Balances the acidity.
- Salt: Seasons the vegetables.
For Serving
- Vegan mayonnaise: Spread onto the buns for extra richness.
- Optional toppings: fresh cilantro, sliced jalapeños
Instructions
Make the buns
- Add the flour, salt, sugar, and instant yeast to the bowl of a stand mixer. Pour in the water and mix until a dough forms, then knead until smooth and soft.
- Lightly coat the dough with oil, cover, and let it rise until puffy. Divide the dough into six equal pieces, shape each piece into a ball, and let them rest for 15 minutes.
- Flatten each ball into a rectangle, roll it up tightly, pinch the seam closed, then gently roll it on the counter to form a long bun with slightly tapered ends.
- Place the buns on a parchment-lined baking sheet. Using a very sharp knife, score the tops of the buns with one long, shallow cut down the center, and lightly spray the tops with water. Bake with a pan of water on the bottom oven rack until the buns are lightly golden. Let them cool before slicing and filling.
Marinate and cook the tofu
- Whisk together the soy sauce and seasonings.
- Arrange the tofu slices in a shallow dish and coat them with the marinade. Let sit for at least 30 minutes.
- Cook the tofu in a lightly oiled skillet over medium heat until browned on both sides.
Make the peanut sauce
- Whisk together all of the peanut sauce ingredients until completely smooth.
- If needed, add a teaspoon or two of warm water to thin the sauce to a drizzle consistency.
Pickle the vegetables
- Warm the vinegar and water together.
- Stir in the sugar and salt until dissolved.
- Add the carrots and cucumber and let them sit for at least 20 minutes before draining.
Assemble
- Spread vegan mayonnaise inside each bun.
- Layer with tofu.
- Top with the pickled vegetables.
- Add cilantro and sliced jalapeños if using.
- Finish with a generous drizzle of peanut sauce and serve immediately.
Jacqueline’s Tips for Making a Tofu Banh Mi
How to Store Leftovers
Store each component separately for the best texture.
- The tofu will keep in an airtight container in the refrigerator for up to 4 days.
- The peanut sauce keeps for about a week in the fridge. Stir well before using again.
- The pickled vegetables stay crisp for up to 2 days.
- The buns can be stored at room temperature for 2 days.
Frequently Asked Questions
Yes. Extra-firm tofu works well. Press it for 20 to 30 minutes before marinating so it absorbs more flavor.
Yes. Store it in the refrigerator for about a week. If it thickens, whisk in a little warm water before serving.
No. This recipe is inspired by the flavors and textures of a traditional bánh mì while using plant-based ingredients and a spicy peanut drizzle for a unique twist.
More Tofu Recipes
If you’ve made this Tofu Banh Mi recipe or another recipe on My Plant-Based Bowl, I’d love it if you’d leave a comment with a recipe rating. I’d love to know how you enjoyed it, and ratings help other people know that the recipe is worth trying.
Tofu Banh Mi with Spicy Peanut Drizzle
Ingredients
Homemade Buns
- 500 grams all-purpose flour, about 4 cups
- 1½ cups warm water
- 2 teaspoons instant yeast, or active dry yeast
- 1 tablespoon granulated sugar
- 1½ teaspoons salt
Marinated Tofu
- 340 grams Big Mountain Soy-Free Tofu, 1 package, sliced into ¼-inch slices (about 18 slices)
- ½ cup soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground ginger
- ½ teaspoon paprika
Spicy Peanut Drizzle
- ¼ cup peanut butter
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon Sriracha
- 2 teaspoons brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- Warm water, as needed to thin
Quick Pickled Vegetables
- ½ cup vinegar
- ½ cup water
- pinch salt
- pinch sugar
- 1 large carrot, julienned
- 1 English cucumber, cut into thin matchsticks
For Serving
- Vegan mayonnaise
- Fresh cilantro, optional
- Sliced jalapeños, optional
Instructions
Make the Buns
- Add the flour, salt, sugar, and yeast to the bowl of a stand mixer. (If using active dry yeast, dissolve it in the warm water first. If using instant yeast, add it directly with the dry ingredients.)
- Pour in the water and mix on low speed until a dough forms.
- Knead for 5 to 6 minutes, until the dough is smooth and soft. It will be slightly sticky.
- Lightly coat the dough with oil, shape it into a ball, and place it back into the mixing bowl. Cover with plastic wrap or a clean kitchen towel and let rise for 30 to 45 minutes, or until noticeably puffy.
- Divide the dough into 6 equal portions.
- Shape each portion into a ball and let rest for 15 minutes.
- Place a pan of water on the bottom rack of the oven and preheat the oven to 425°F.
- Working with one piece at a time, flatten the dough into a rectangle. Roll it up tightly, like a cinnamon roll, pinching the seam to seal.
- Roll the log gently on the counter, keeping your hands angled so the center stays slightly thicker and the ends taper to points.
- Place the shaped buns on a parchment-lined baking sheet. Using a very sharp knife, score the tops of the buns with one long, shallow cut down the center. Lightly spritz the tops with water.
- Bake for about 22 minutes, or until the buns are lightly golden. Cool before slicing.
Marinate the Tofu
- Whisk together the soy sauce, garlic powder, onion powder, ginger, and paprika.
- Arrange the tofu slices in a shallow dish and pour the marinade over top.
- Marinate for at least 30 minutes, turning once if needed.
Cook the Tofu
- Heat a lightly oiled skillet over medium heat.
- Cook the tofu for 3 to 5 minutes per side, until browned and lightly crisp around the edges.
Make the Peanut Drizzle
- Add the peanut butter, soy sauce, rice vinegar, Sriracha, brown sugar, sesame oil, ginger, and garlic powder to a bowl.
- Whisk until smooth. It may take a minute or two for the peanut butter to fully combine with the other ingredients.
- If needed, whisk in warm water, one teaspoon at a time, until the sauce reaches a drizzle consistency.
- For an extra smooth sauce, blend the ingredients in a small blender.
Pickle the Vegetables
- Warm the vinegar and water together until hot but not boiling.
- Stir in the salt and sugar until dissolved.
- Add the carrot and cucumber.
- Let sit for at least 20 to 30 minutes, then drain before assembling the sandwiches.
Assemble the Sandwiches
- Slice each bun without cutting all the way through.
- Spread a thin layer of vegan mayonnaise inside each bun.
- Add several slices of marinated tofu.
- Top with the pickled carrots and cucumber.
- Add fresh cilantro and sliced jalapeños, if desired.
- Finish with a generous drizzle of the spicy peanut sauce and serve immediately.
Notes
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