Tofu Banh Mi

Possibly the best sandwich on the planet, I love love love banh mi! Quick and easy to make I'm sure this recipe will become a staple in your home.
5 from 1 vote
Prep Time 20 mins
Total Time 20 mins
Course Light Meal, Main Course
Cuisine Vietnamese
Servings 2
Calories 253 kcal


  • Whisk
  • Non-stick Pan


  • 1/2 clove Garlic
  • 1/2 tsp Fresh Ginger
  • 2 Tbsp Peanuts unsalted
  • 3/4 tsp Tamari
  • 1/2 block Extra Firm Tofu
  • 1 Small Whole Wheat Baguette
  • 1/2 Carrot
  • 1/2 Cucumber
  • 1/4 Lime
  • 20 gram Rocket


  • 1 Tbsp Olive Oil
  • 1/4 Jalapeño
  • 3 Tbsp Fresh Coriander
  • Plant-Based Mayonnaise
  • Sriracha Sauce


  • Peel and mince the garlic and fresh ginger. Whisk the marinade ingredients together: soy sauce, ginger, garlic, peanuts and half the olive oil. (To make this recipe oil-free replace oil with water or vegetable stock)
  • Drain the water from the extra firm tofu package and press the block of tofu between your hands to remove excess water. Cut into 3 or 4 long strips. In a small container, pour the marinade over the tofu - make sure the tofu is coated on both sides then let it sit for 15 minutes.
  • In a non-stick pan heat the remaining oil on medium heat. Add the tofu to the pan and cook on each side until golden brown. Ideally the edges will brown significantly more - if it stays too pale add more Tamari to the pan.
  • Wash the produce. Slice the carrot and cucumber at a diagonal to get long oval slices. Chop the jalapeño into small pieces, if using. Chop the fresh coriander, if using. Cut the lime in half.
  • Toast the baguette. Stack the tofu on one half, then top it off with cucumber slices, carrot slices, rocket, fresh coriander, and jalapeño. Squeeze some lime juice over the filling and add salt and pepper to taste.
  • Serve with lashings of mayonnaise and sriracha sauce if desired.
Keyword plant-based

Photos by Amber Asakura

Gabrielle is a Nutritional Coach, Cooking Teacher and Mama of Five. Her mission is to help and inspire women to create a life of optimal health by transitioning to a plant-based lifestyle. She currently lives in sunny Queensland, Australia with her ‘Beardo’, five skallywags and adorable rescue dog, Lolly. 

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