This Banh Mi Sandwich is made with tofu and mushrooms and is completely vegan. It's packed with fresh veggies and herbs all held together with a chewy French baguette. The sandwich is wonderfully balanced with sweet, spicy, sour, salty, and umami flavors that all come together in one single bite.
You ever get cravings for your favorite street food but at the same time want to keep it on the healthier side? Well, this recipe for Vegan Mushroom and Tofu Banh Mi Sandwiches are the perfect solution for that! They are quick to make, healthy, and packed with delicious veggies. It's my go to sandwich to make and can be made a variety of ways.
Today, we will cook one banh mi sandwich with tofu and one with mushrooms, then load them both up with all the classic Vietnamese pickled and fresh veggie slices. I hope you give it a try and see why this sandwich is so popular!
- Preparation time: 15 minutes (+ 2 hrs to pickle veggies)
- Cooking time: 10 minutes
- Total: 2 hours 25 minutes (includes pickling)
- 1 french baguette
- 1 cucumber
- 1 large carrot
- 1 radish (daikon or watermelon radish)
- 1 cup vegan mayo
- 2 slices of firm tofu
- 2 large or 3 medium cremini mushrooms
- 1 red chili pepper
- ½ cup cilantro
- Green spring onion to garnish
- Olive oil
- Garlic teriyaki sauce
- 3 tbsp cornstarch
For sriracha sauce
- 1 medium red bell pepper, seeded and chopped
- 3 cloves garlic, peeled
- 2 tsp red pepper flakes
- 3 tsp maple syrup
- 1/2 tsp sea salt
- 1 tbsp apple cider vinegar
- 1/2 small chili pepper of ½ tsp chili powder
- 1 ½ tbsp tomato paste
For pickled carrots and radish
- 1 cup of vinegar
- 1 cup warm water
- ½ tsp salt
- 2 tbsp sugar
For tofu marinade
- 3 tbsp soy sauce
- 1 tbsp water
- 1 tbsp olive oil
- Juice of ½ lime
- 2 garlic cloves, minced or chopped
- Freshly ground black pepper
How to make a banh mi sandwich
- Take a medium container with a lid and mix all the ingredients for pickling the carrots and radish.
- Using a mandoline slicer, slice carrots and radish. Daikon is the classic way of making this recipe, but we used watermelon radish for a nice twist and vibrant colors. The taste is similar and just as amazing.
- Place the mandolined carrots and radish into the mixed vinegar sauce, close tightly, and refrigerate for at least 2 hours to be pickled.
- Take a shallow food bowl or container and mix all ingredients for tofu marinade. Slice the tofu and place into a container, flip a few times to fully coat it, then close with a lid and set aside to marinate.
- While veggies and tofu are pickling and marinading, slice your cucumbers, cilantro, and green onions, and keep in the fridge.
- Put all ingredients for sriracha sauce into a cup and puree using a blender. Sauce is ready!
- After everything is pickled and marinated, remove the tofu from the container and let it drain. If you want, you can also use the marinade for the mushrooms later. I chose to use a store bought garlic teriyaki sauce for mine.
- Dip tofu slices in cornstarch. This will make it crispy and keep it from sticking to the pan when frying.
- Heat oil in a small skillet on medium heat and fry tofu for 2 minutes each side until a nice golden color.
- Wash and slice mushrooms. Saute in a small skillet for 3-4 minutes with garlic teriyaki sauce.
- If you get a long baguette, slice into 2 halves and then crosswise. You can also toast the baguette in the oven if you'd like a harder loaf.
- Spread some vegan mayo on both sides of the bread. Fill one sandwich with the marinated and fried tofu (you can put some sriracha maple sauce on it or serve on side), pickled carrots and radish, sliced cucumber, cilantro, and garnish with green onion.
- Spread vegan mayo on the other piece of bread. Fill that sandwich with the garlic teriyaki mushrooms, pickled carrots and radish, sliced cucumber, cilantro, and garnish with green onion. Serve and enjoy!
Tips For Success
This sandwich recipe is very easy to make but, here are a few tips that will ensure you make it the best it can possibly be.
- Be sure to allow the vegetables to pickle in the vinegar solution for at least 2 hours so that they soften and get sour.
- Slice the vegetables very thinly so you get a crunchy mouthful in each bite.
- Use fresh French bread or make it yourself since it can make or break the sandwich. If you use old or stale bread, you'll definitely notice a difference in flavor and texture.
- Store the pickled veggies, fresh vegetables, and bread separately. If you store them all together, it will become mushy while it sits in the fridge. You can keep the bread on the counter and the fresh veggies in the fridge for up to 3 days.
- You can keep the pickled veggies in a jar in the fridge for up to one month.
- It's easy to make a new sandwich with fresh bread and vegetables if you need to.
- Kitchen knife
- Chopping board
- Julienne slicer
- Airtight containers
What is a banh mi sandwich?
A banh mi is a delicious and flavorful Vietnamese sandwich made with a French baguette. Traditional banh mi are made with paté, sliced meat, and pickled vegetables. But for our sandwich recipes, they are veganized!
What are Vietnamese banh mi ingredients?
Traditional Vietnamese banh mi sandwiches can be made a variety of ways. The ingredients typically consist of paté, mayonnaise, marinated slices of meat, pickled carrots and daikon, cucumbers, jalapeños, and cilantro in a French baguette.
What does banh mi taste like?
Absolutely delicious and with each bite packed with flavor! The soft bread, marinated mushroom and tofu, the crunchy pickled veggies, and fresh peppers and herbs are a delight in your mouth. There is a combination of all the main tastes in this sandwich - salty, sweet, sour, spicy, and umami. Perfect!
Is banh mi healthy?
The French baguette may be a little high in carbs but this Vietnamese sandwich is loaded with various vegetables and herbs making it a healthy and nutritious meal. To make your banh mi healthy, use only fresh, natural, and high quality ingredients.
What is in a vegan or vegetarian banh mi?
Our vegan banh mi sandwiches are made with most of the same vegetarian ingredients as a traditional Vietnamese recipe. Both sandwiches are made with French baguettes, pickled veggies, cucumbers, and cilantro but the meat is replaced with marinated tofu or mushrooms. We omit the paté and substitute regular mayo for vegan mayo as the spread.
Our version of this popular Vietnamese sandwich is made with watermelon radish as opposed to the classic daikon radish. It has the same great taste, just with a beautiful added color to it. We also used red chili peppers as opposed to the classic jalapeño pepper. Feel free to use whatever you have for your banh mi! They will taste amazing and so flavorful either way!
Is banh mi bread vegan?
Yes, traditional French bread is vegan but as with anything, you should always check the label to make sure.
This nutrition card is calculated by a third party app and is only an estimate. The numbers will vary based on the specific ingredient amounts and brands you use in making this recipe.
2 servings per container
Serving Size1 sandwich
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 4.7g 24%
- Cholesterol 21mg 8%
- Sodium 2175mg 91%
- Amount Per Serving% Daily Value *
- Potassium 1556mg 45%
- Total Carbohydrate
- Dietary Fiber 10g 40%
- Sugars 35g
- Protein 17g 34%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Did you try this recipe?
Please let me know how these Vegan Banh Mi Sandwiches turned out for you! Leave a comment and rating below and don't forget to sign up for the newsletter if you want to receive recipes, meal plans, and special offers in your inbox.
Did you love it? Hit the share buttons!
Hi! I'm the founder of Speak Veggie To Me, a fun health and food blog where I share my favorite mouthwatering vegan and vegetarian recipes.