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Vegan Banh Mi Sandwich made with spicy baked tofu and quick pickled shredded veggies.


2 serving

Total time

30 minutes




  • 1 baguette (Small French (split in half lengthwise))
  • 4 oz Tofu (. Baked (I used Trader Joe's Sriracha baked tofu), thinly sliced)
  • 1 tbsp vegan mayonnaise
  • 2 tsps sriracha sauce ((or other hot sauce))
  • ¼ tsp Tamari soy sauce (or Low-sodium)
  • 1 cucumber (Small , thinly sliced)
  • 3 tbsps cilantro
  • 6 ~ 8 Cherry Tomatoes (, thinly sliced)
  • 4 ~ 6 Lettuce leaves (, torn)
  • to taste Salt Pepper (&)
  • ¼ cup carrot (, shredded)
  • ¼ cup daikon Radish (, shredded)
  • ¼ cup Rice Vinegar Apple cider vinegar (or)
  • 2 tsps Agave honey sugar (nectar, or)
  • ½ ~ 1 tsp Red Pepper (flakes)


  1. In a small bowl, combine vinegar, agave, red pepper flakes and mix well. Add the shredded veggies and mix well. Let stand for 15~30 minutes, stirring occasionally.
  2. Preheat the oven to 350°F. Place the baguette on a baking sheet and bake for 5 minutes or until the bread is crisp. Cool for 2~3 minutes.
  3. In a small bowl, combine mayo and 1tsp sriracha sauce. Mix well and set aside.
  4. Spread spicy mayo on both sides of the bread. Fill with sliced tofu, cucumber and cilantro.
  5. Drain the pickled veggies and spread on the sandwich. Top with tomatoes and lettuce and season with salt and pepper.
  6. Press top of baguette on sandwich, and slice the sandwich in half. Serve right away.
  7. View the recipe instructions at Cook's Hideout

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