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This Spicy Sriracha Tofu Banh Mi is the most flavorful sandwich you will ever eat! It is layered with Miso Lime mayo, easy Sriracha baked tofu, quick pickled veggies, and cilantro. Plus, this Vietnamese recipe is made vegan and gluten free. 


4 servings

Total time

80 minutes




  • 2 medium carrots (cut into thin strips)
  • 1 cucumber (cut into thin strips)
  • 1 bunch radishes (sliced)
  • ½ cup apple cider vinegar
  • ½ cup unseasoned rice vinegar
  • ½ cup water
  • ¼ cup maple syrup
  • 1 teaspoon salt
  • 3 bay leaves
  • 8 allspice berries
  • ¼ teaspoon crushed red pepper flakes
  • ½ cup mayo (vegan if needed)
  • 2 teaspoon mellow white miso
  • 1 teaspoon Sriracha
  • zest of one lime
  • 1 teaspoon lime juice
  • 1 package extra firm tofu (cut into slices)
  • 2 tablespoons Sriracha
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 gluten free baguette
  • ¼ cup cilantro leaves


  1. Add all the ingredients except the veggies into a medium saucepan. Heat the mixture until it starts to steam. Remove from the heat and add in the veggies. Let sit at room temperature until cool.
  2. Preheat the oven to 350 degrees. Spray a baking sheet with nonstick cooking spray. In a bowl, stir together the sriracha, salt, and garlic powder. Add in the tofu and toss to coat. Place on a baking sheet and bake for 40 minutes, flipping halfway through.
  3. Stir together all the ingredients and set aside.
  4. Half the baguette and spread each side with the mayo. Line the bottom with the sriracha tofu and the top with cilantro. Top the tofu with pickled veggies, place the top half on the bottom, slice and serve.
  5. View the recipe instructions at Catching Seeds

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