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Tofu Banh Mi Sandwich

A vegetarian version of the Vietnamese classic

Recipe Courtesy of House Foods

Banh mi's are Vietnamese sandwiches that have become international sensations, but there are few vegetarian varirations for this traditionally meat-centric sandwich. This recipe replaces meat with marinated tofu, while still including all the lovable fix-ins like pickled vegetables, thin slices of spicy jalapeno, and bright cilantro. Pile all the components on a crusty baguette, and chow down. 

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For the Tofu Banh Mi Sandwich

  • 1 Package extra firm tofu, such as House Foods, drained and pressed
  • 1 Fresh baguette
  • 1 Small daikon radish, sliced into matchsticks
  • 1 Carrot, sliced into matchsticks
  • 1 Cucumber, sliced into matchsticks
  • 1/2 Jalapeno, sliced thin
  • 1 Bunch cilantro
  • 2 Tablespoons fat-free mayonnaise
  • 1/3 Cup rice vinegar
  • 1 Teaspoon brown sugar
  • 1 Tablespoon olive oil
  • 1 1/2 Tablespoon reduced sodium soy sauce
  • 1/2 Lime, juiced
  • 1/2 Teaspoon garlic, minced
  • 1/2 Teaspoon ginger, grated
  • 1/2 Teaspoon freshly cracked pepper


For the Tofu Banh Mi Sandwich

Add olive oil, soy sauce, garlic, ginger, lime juice and pepper to a large bowl and whisk to combine. Cut tofu into ½ in. slices, additionally pat dry with paper towels and add to the sauce bowl to marinade.

Meanwhile add vinegar, salt and sugar to a separate bowl. Add carrot, radish, jalapenos and cucumber (if using) to bowl and chill for 1 hour.

Heat a grill pan over medium-high heat and add tofu. Pour remaining marinade over tofu and grill for 5 minutes on each side.

Slice baguette into 4 equal portions. Toast baguette for a few minutes until lightly golden brown. Assemble sandwiches with a little mayo on each side of bread, 2 pieces of tofu, pickled veggies and top with cilantro.