Vegan Lemongrass Tofu Banh Mi

Total time1 hr 15 min

Prep time30 min

Cook time15 min

Banh mi is one of those sandwiches that hits every note at once — crispy, creamy, tangy, fresh, and just a little spicy — and this plant-based version delivers all of it without compromise. The tofu gets pressed, marinated in a punchy mix of lemongrass, soy sauce, maple syrup, and lime, then seared in a hot skillet until each slab is deeply golden and almost caramelized at the edges. Quick-pickled daikon and carrots bring that essential bright, tangy crunch that makes every bite feel alive, while a sriracha-spiked vegan mayo ties the whole thing together with creamy heat. Fresh cilantro, jalapeño rounds, and cool cucumber slices round out the layers, so you get that classic street-food contrast in every single bite. The baguette rolls get a quick broil to crisp up the cut sides, which means nothing goes soggy under all those toppings. This recipe makes four sandwiches, so it's just as good for a casual weeknight dinner as it is for feeding a small crowd. If you've ever doubted that a fully plant-based sandwich could be this satisfying, this one will change your mind fast.

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Ingredients

4 servings

For the tofu

1 block (14 oz) extra-firm tofu
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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2 stalks lemongrass, tender inner core only, finely minced
3 tbsp soy sauce
1 tbsp maple syrup
1 tbsp fresh lime juice
1 tsp toasted sesame oil
1 tsp sriracha
2 tbsp neutral oil (such as canola oil or avocado oil)

For the pickled vegetables

½ cup rice vinegar
½ cup water
2 tbsp granulated sugar
1 tsp kosher salt
1 cup daikon radish, peeled and cut into matchsticks
1 cup carrots, peeled and cut into matchsticks

For the sriracha mayo

⅓ cup vegan mayonnaise
1–2 tsp sriracha, to taste
1 tsp fresh lime juice

For assembly

4 vegan baguette rolls (6–8 inches each), or 1 large vegan baguette cut into 4 portions
½ english cucumber, thinly sliced
1 jalapeño, thinly sliced into rounds
½ cup fresh cilantro sprigs

For serving

extra sriracha, for serving (optional)

Instructions

1
Press the tofu: wrap the block in a clean kitchen towel, set it on a plate, and place a heavy skillet or cutting board on top. Let it press for at least 20 minutes, then cut into 1/2-inch slabs.
2
Make the quick pickle: combine the rice vinegar, water, granulated sugar, and kosher salt in a small saucepan over medium heat, stirring until the sugar and salt dissolve, about 2 minutes. Remove from heat, add the daikon and carrot matchsticks, and let them sit in the brine for at least 30 minutes at room temperature until lightly softened and tangy.

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