Vegan Tofu Banh Mi


25 minutes

Serving size

2 people


Marinated tofu
8 ounces extra firm tofu, drained and pressed
1/4 cup soy sauce
1/4 cup rice vinegar
2 tsp freshly grated ginger
1/4 cup maple syrup
1 tbsp sesame oil
Bánh Mî sauce
1/2 cup vegan mayonnaise
2 tsp hoisin sauce
1 tsp soy sauce
1 tsp maple syrup
1 tsp Sriracha
Pickled Vegetables
1/3 lg carrot, cut into matchsticks
1/2 sm cucumber, cut into matchsticks
1/2 jalapeño, seeded and cut into thin rings
1/4 cup rice vinegar
1 tsp granulated sugar
1/2 tsp salt
Optional cilantro for garnish

This Vegan Tofu Banh Mi sandwich is packed with flavour and topped with keto-friendly pickled daikon, cucumber, fresh jalapeno and cilantro. This recipe is great for meal prep—you can make the tofu and pickled veg ahead of time, making it a great meal prep option. This filling and flavourful sandwich is packed with plant-based protein and fibre to keep you energized for hours. In just a few steps, you can seriously upgrade your usual lunchtime sandwich all week long.


  1. Combine all the ingredients for the tofu marinade EXPECT the cooking oil in a large, shallow dish.
  2. Slice the tofu into (4) ¼" slices and place in the marinade so that tofu is completely submerged. Marinate for at least 1 hour.
  3. Combine the ingredients for the pickled vegetables in a small bowl. Cover and refrigerate until ready to use.
  4. In a small bowl, whisk together the ingredients for the Creamy Banh Mi Sauce. Refrigerate until ready to use.
  5. Once tofu is marinated, heat oil in a large skillet over medium heat. Once the oil is hot, add the tofu and cook for 5 minutes per side, until the tofu is dark and crispy.
  6. Generously spread the creamy Banh Mi sauce over both sides of the Carbonaut hot dog bun. Add cooked tofu and a small handful of pickled carrots and cucumber. Top with fresh cilantro and jalapeño and serve immediately.
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