There’s something so magical about biting into a banh mi—the crispy baguette, the bright pickled veggies, the rich, savory fillings—it’s the perfect sandwich! With our Herbed Tofu & Microgreens Banh Mi, we’ve created a vegan twist on the Vietnamese classic that’s fresh, crunchy, and absolutely flavor-packed. This is not just a sandwich; it’s a full-on flavor journey in every bite.
🇻🇳 Our First Love Affair with Banh Mi
Our love story with banh mi started at a tiny street market stall while traveling. The intoxicating aroma of fresh baguettes, tangy pickles, and sizzling fillings lured us in—and it was love at first bite. When we went plant-based, we knew we had to recreate that same magic in a way that honored all the bold flavors but stayed true to our vegan lifestyle. Enter: the Herbed Tofu & Microgreens Vegan Banh Mi!
🌱 Quick Bite! What Makes a Banh Mi So Special?
Traditionally, banh mi is a fusion of French and Vietnamese flavors—a crusty baguette filled with savory meats, pickled vegetables, herbs, and spicy condiments. Our version keeps all the best parts but swaps in herb-marinated tofu and loads of fresh microgreens!
🧄 Marinated Herbed Tofu – The Game-Changer
We knew that the tofu needed to be just as flavorful and juicy as the original fillings, so we marinated it with fresh herbs, garlic, soy sauce, and a touch of sesame oil. Once pan-fried, the tofu becomes slightly crispy on the outside and tender on the inside—perfect for layering into our vegan herbed tofu banh mi. It’s bold, savory, and absolutely mouthwatering!
🥒 The Pickled Veggie Crunch
No banh mi is complete without a pile of tangy, crunchy pickled vegetables. We love using a mix of carrots, daikon radish, and cucumber, quickly pickled in rice vinegar with a hint of sweetness. They bring a refreshing zing that cuts through the richness of the tofu and brightens up the entire sandwich. If you’re looking for a fresh and flavorful vegan sandwich recipe, these pickles are a must!
🥖 Bonus Tip! Toast Your Baguette
For that authentic, crispy-outside, soft-inside experience, always toast your baguette just before assembling the sandwich. It takes your vegan banh mi with herbed tofu to the next level!
Microgreens Magic – The Fresh Finishing Touch
Instead of the traditional cilantro and jalapeños, we decided to add a handful of peppery microgreens for a fresh, modern twist. Microgreens like radish, mustard, or arugula add a burst of flavor and a gorgeous pop of color to our plant-based Vietnamese sandwich. Plus, they’re packed with nutrients—so it’s a delicious win-win!
💬 Let's Ban(h) Mi and You!
Ingredients
For the Tofu:
- 200 g 7 oz firm tofu, pressed and sliced into slabs
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp maple syrup
- 1 tbsp sesame oil
- 1 stalk lemongrass finely minced (or 1 teaspoon lemongrass paste)
- 1 clove garlic minced
- 1 tbsp cornstarch for crispiness
For the Pickled Veggies:
- 1 small carrot julienned
- 1 small cucumber julienned
- 1/2 daikon radish julienned (optional)
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
For Assembly:
- 2 small baguettes or 1 large split
- 2 –4 tablespoons spicy vegan mayo vegan mayo + sriracha to taste
- A handful of microgreens such as radish, pea shoots, or mixed greens
- Fresh cilantro sprigs optional
Instructions
Marinate the Tofu
- In a bowl, mix soy sauce, lime juice, maple syrup, sesame oil, minced lemongrass, and garlic.
- Add tofu slices and gently toss to coat.
- Marinate for at least 30 minutes (or up to overnight in the fridge).
Pickle the Vegetables
- In a bowl, combine rice vinegar, sugar, and salt.
- Toss the julienned carrots, cucumber, and daikon radish in the mixture.
- Let sit for at least 15 minutes, stirring occasionally.
Cook the Tofu
- Remove tofu from the marinade and lightly dust with cornstarch.
- Heat a non-stick pan over medium heat and pan-fry tofu until crispy and golden on both sides (about 3–4 minutes per side).
Assemble the Banh Mi
- Spread spicy vegan mayo generously on both sides of the baguette.
- Layer in the crispy tofu, pickled vegetables, microgreens, and fresh cilantro (if using).
Serve
- Slice and enjoy immediately while the tofu is hot and crispy.
Notes
- For extra crunch, add thinly sliced jalapeños or crispy fried shallots.
- Use gluten-free bread to make it fully gluten-free.
- Adjust the level of spiciness by adding more or less sriracha to the vegan mayo.
Frequently Asked Questions About Our Herbed Tofu & Microgreens Banh Mi
🥖 What kind of tofu works best for this Banh Mi?
Firm or extra-firm tofu is ideal because it holds its shape well and absorbs the marinade beautifully.
🌿 Can I swap out the microgreens for something else?
Yes! You can substitute microgreens with shredded lettuce, baby spinach, or fresh herbs like cilantro and basil.
🥒 How do I make the tofu extra flavorful?
Marinate the tofu for at least 30 minutes (or even overnight) to really let the herbs and spices soak in.
🍞 What bread should I use for the Banh Mi?
A classic French baguette or a crusty roll with a soft inside works best to give that perfect balance of crunch and chew.
🌱 Is this Banh Mi gluten-free?
It can be! Just use gluten-free bread and tamari instead of soy sauce in the marinade.
🌶️ Can I make it spicier?
Definitely—add sliced jalapeños, a spicy sriracha mayo, or an extra dash of chili flakes for some heat!
This Herbed Tofu & Microgreens Banh Mi brings a fresh, vibrant, and plant-powered twist to a beloved Vietnamese sandwich!
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