Spicy Tofu Bánh Mì

Spicy Tofu Bánh Mì

This Vietnamese Spicy Tofu Bánh Mì sandwich has spicy tofu, pickled carrots, sriracha mayo, cucumber, and jalapeño on a baguette.
Course Main Course
Cuisine vegan, gluten free
Keyword Tofu Bánh Mì, Vegan Bánh Mì
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 271kcal
Author Willow Moon


Marinated Tofu

Pickled Carrots

Sriracha Mayo*



  • Marinated Tofu: Mix tamari, 1 teaspoon sesame oil, and sriracha sauce. Slice tofu into 6 long strips. Place in the marinade. Marinate for at least an hour.
  • Spread 1 tablespoon sesame oil on a hot pan. Place tofu slices on pan. Cook over medium heat until golden brown on both sides.
  • Pickled Carrots: Mix brown rice vinegar and sugar. Either let sit until sugar dissolves, or heat on stovetop or in microwave to dissolve faster. Place julienned carrot in mixture. Let sit overnight.
  • Sriracha Mayo: Mix all ingredients.
  • Sandwiches: For a better bun to filling ratio, scoop out some of the bread - especially the top bun if it's larger than the bottom bun. Slather sriracha mayo on buns. Layer tofu, sliced cucumber, pickled carrots, cilantro, and jalapeño on top. 


*If you like to slather both pieces of bread with sriracha mayo, you'll want to double the sriracha mayo recipe. 


Calories: 271kcal | Carbohydrates: 22g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 533mg | Potassium: 310mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2775IU | Vitamin C: 19.4mg | Calcium: 53mg | Iron: 1.7mg