Quick And Easy Tofu Bánh Mì Sandwich

Quick And Easy Tofu Bánh Mì Sandwich

We love Bánh Mì sandwiches so much we have 2 of them on our blog! I could seriously eat them everyday if I could. In our first recipe we use marinated tofu but in this recipe I used fried tofu puffs that I got from the Asian market and some regular firm tofu. This recipe is much quicker to make because of this difference. You'll still need to make the pickled daikon and carrots though preferably a day before. For this recipe I used a julienne vegetable peeler for the carrot and daikon but you can use a cheese shredder, veggie peeler, julienne or cut into strips with a knife. The pickled veggie recipe is good to make about 8 sandwiches or you can use it in vermicelli dishes. I'm guilty of eating it with a fork as a snack haha.

For the bread I used gluten free sandwich roll by Schär. You'll want to use french rolls if you don't have any issues with gluten. The bread makes a huge difference in this recipe. It won't be the same with regular sandwich bread but if that is all you have by all means use what you got!


  • 2 - 4 French Sandwich Baguettes or 1 - 2 French Baguettes
  • 4 - 8 Fried Tofu Puffs (sliced)
  • 1/4 - 1/2 package Firm Tofu (sliced)
  • 1 Fresh Jalapeño (sliced)
  • Cucumber (cut into strips)
  • Fresh Cilantro
  • Hoisin Sauce
  • Vegenaise

Pickled Veggies

  • 4-6 large Carrot (about 1 cup, shredded)
  • 1 small or 1/2 large Daikon (about 1 cup, shredded) 
  • 1/2 cup Vinegar
  • 1/4 cup Rice Vinegar
  • 1 cup Warm Water
  • 1 tsp Salt
  • 2 tsp Coconut Sugar


  • Make the pickled veggies at least 1 day in advanced
  • Shred the carrots and daikon with a julienne peeler
  • In a storage container add the vinegars, water, salt and coconut sugar
  • Whisk together until the salt and sugar dissolve
  • Add the shredded carrots and daikon until they are submerged
  • Cover and put in the fridge overnight
  • Remove pickled veggies from the fridge
  • Remove enough for how many sandwiches you are making
  • Put into a cheese cloth and squeeze the liquid out
  • Cut bread in half and toast
  • Slice jalapeño, cucumber and tofu
  • Spread vegenaise on the bread
  • Drizzle hoisin over the vegenaise
  • Add cucumber then tofu puffs
  • Break up the firm tofu into chunks 
  • Drizzle hoisin sauce over the tofu
  • Add pickled veggies, jalapeño and cilantro leaves
  • Cut sandwich in half, if desired, and enjoy!

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