If you’ve ever craved the vibrant flavors of Vietnamese street food but want a friendly twist for your vegetarian palate, you’re in for a treat with this Vegetarian Banh Mi Sandwich with Seared Tofu and Pickled Veggies Recipe. It’s a delightful fusion of crunchy, tangy pickled veggies, perfectly marinated and caramelized tofu, fresh herbs, and a hint of spice—all nestled inside a crusty baguette. This sandwich manages to capture the essence of a traditional banh mi while feeling light, fresh, and totally satisfying. Trust me, once you try this sandwich, it’ll become one of your favorite go-to meals for both lunch and dinner.
Ingredients You’ll Need
These ingredients are wonderfully simple but work in harmony to deliver layers of taste, texture, and vibrant color that make the Vegetarian Banh Mi Sandwich with Seared Tofu and Pickled Veggies Recipe truly special. Each element plays a crucial role—from the crispy tofu to the tangy pickles, and the fresh herbs that brighten every bite.
- Extra-firm tofu: The perfect foundation, firm enough to hold its shape and soak up all the delicious marinade.
- Extra-virgin olive oil: Helps sear the tofu to golden perfection and adds a beautiful, subtle richness.
- Baguette pieces: Crispy outside with a soft, airy inside – the ideal vessel for piling on flavor.
- Spicy mayo: Adds a creamy, spicy kick that ties the sandwich together wonderfully.
- Fresh cilantro: Brightens and freshens every bite with its signature herbal note.
- Daikon radish, carrots, cucumber: Pickled into irresistible crunch and tang, giving the sandwich a punchy contrast.
- Jalapeño pepper: Adds a touch of heat that lifts the sandwich without overpowering it.
- Rice vinegar: Essential for the perfect balance of sweetness and acidity in the pickled veggies.
- Cane sugar and sea salt: Used in just the right amounts to enhance all the other flavors.
- Tamari: Brings umami depth and saltiness to the tofu marinade.
- Fresh lime juice and zest: Imparts brightness and a zesty freshness to the tofu.
- Garlic and ginger: Classic aromatics that imbue the tofu with irresistible warmth and complexity.
- Freshly ground black pepper: Adds a hint of spice and rounds out the marinade beautifully.
How to Make Vegetarian Banh Mi Sandwich with Seared Tofu and Pickled Veggies Recipe
Step 1: Prepare the Pickled Veggies
The magic of this sandwich starts with the pickled veggies, which add a tangy crunch that balances the richness of the tofu and mayo. Simply slice the daikon, carrots, cucumber, and jalapeño into thin matchsticks, then submerge them in a mixture of rice vinegar, water, sugar, and salt. Let them chill for at least an hour to develop that satisfying tang and crisp texture. You can even make these pickles ahead of time; they keep wonderfully in the fridge and only get better with a day or two of marinating.
Step 2: Prep and Marinate the Tofu
Drain and slice your extra-firm tofu into half-inch thick pieces, then pat dry carefully to ensure they crisp up beautifully. Whisk together olive oil, tamari, lime juice and zest, garlic, ginger, and a sprinkle of black pepper to create a flavor-packed marinade. Coat the tofu slices generously and let them soak up these flavors for at least 15 minutes. This step is crucial—marinating transforms the tofu from bland to bursting with bright, savory goodness.
Step 3: Sear the Tofu
Heat a skillet with some olive oil over medium-high heat and carefully place the tofu slices without crowding the pan. Resist the urge to move them around too soon—this allows a crisp golden crust to form. After a few minutes on each side, the tofu will develop beautiful caramelized edges that add incredible texture and flavor. Once seared, season lightly with salt or extra tamari to taste, then remove from heat.
Step 4: Assemble the Sandwich
Slice your baguette pieces in half and spread a generous layer of spicy mayo on both sides for a creamy, slightly spicy base. Layer on the seared tofu slices, followed by a heaping handful of those crunchy pickled veggies, and finish with fresh cilantro leaves. The contrast of flavors and textures—from creamy to crunchy, tangy to savory—is what elevates this sandwich into something truly memorable.
How to Serve Vegetarian Banh Mi Sandwich with Seared Tofu and Pickled Veggies Recipe
Garnishes
Fresh cilantro is a classic garnish that complements the sandwich perfectly, but you can also add extra jalapeño slices if you love heat. A squeeze of lime right before serving adds an extra zing that brightens all the flavors.
Side Dishes
This sandwich pairs beautifully with light sides like a simple green salad with a citrus vinaigrette or a bowl of hot miso soup. For something heartier, try crispy sweet potato fries or steamed edamame for a balanced meal.
Creative Ways to Present
For a fun twist, serve the sandwich open-faced as a vibrant platter where everyone can assemble their own bite-sized banh mi sliders. Alternatively, cut the sandwich into smaller finger sandwiches for parties or picnics—they’re always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Keep any leftover tofu and pickled veggies refrigerated in separate airtight containers. The tofu is best enjoyed within 3 days to maintain its texture, while the pickled veggies can last up to a week, keeping their refreshing crunch.
Freezing
If you want to freeze the tofu, do so before adding it to the sandwich. Wrap it tightly in parchment and foil, then place in a freezer-safe bag. Thaw overnight in the fridge before reheating. Avoid freezing the assembled sandwich, as the bread and pickles won’t fare well.
Reheating
To reheat tofu, warm it gently in a skillet over medium heat to restore its crispiness without drying it out. Skip the microwave if possible, as it can make tofu rubbery. Assemble your sandwich fresh to keep all components vibrant and crisp.
FAQs
Can I use a different type of tofu for this sandwich?
Extra-firm tofu works best because it holds its shape during marinating and searing. Silken or soft tofu wouldn’t crisp up or provide the same texture, so it’s not recommended for this recipe.
How spicy is the sandwich? Can I adjust the heat level?
The heat mainly comes from the jalapeño slices and the spicy mayo. You can easily adjust the spice by adding more or less jalapeño or swapping spicy mayo for a milder sauce. This makes the recipe very adaptable.
Can I prepare the pickled veggies without vinegar?
Vinegar is essential for that signature tang and crunch in pickled veggies, but you can experiment with lemon juice for a milder acidity. Keep in mind the flavor will be different, but still delicious.
Is this recipe suitable for gluten-free diets?
Yes! Just opt for gluten-free tamari instead of soy sauce and choose gluten-free baguettes or bread alternatives to keep the sandwich gluten-free without sacrificing flavor.
How long does it take to make the sandwich from start to finish?
From prepping the veggies to assembling, it takes about 40 minutes total. The pickled veggies need at least an hour to develop flavors, but you can make them ahead, making the day-of preparation quicker and easier.
Final Thoughts
This Vegetarian Banh Mi Sandwich with Seared Tofu and Pickled Veggies Recipe is truly a celebration of fresh, bold flavors that come together effortlessly. Whether you’re a longtime banh mi fan or dipping your toes into Vietnamese flavors for the first time, this sandwich is bound to win your heart with its crunchy, tangy, and savory layers. I can’t wait for you to try it and make it one of your favorite go-to recipes, perfect for any season and any mood.
Print
Vegetarian Banh Mi Sandwich with Seared Tofu and Pickled Veggies Recipe
- Total Time: 40 minutes
- Yield: 4 sandwiches
- Diet: Vegetarian
Description
A delicious vegetarian take on the classic Vietnamese banh mi sandwich, featuring marinated and seared tofu, tangy pickled vegetables, fresh jalapeños, and cilantro, all layered inside a crusty baguette with spicy mayo for a perfect balance of flavors and textures.
Ingredients
Tofu and Marinade
- 1 (14-ounce) package extra-firm tofu
- 1 tablespoon olive oil
- 2 tablespoons tamari
- Juice of ½ lime
- ½ teaspoon lime zest
- 1 garlic clove, minced
- ½ teaspoon minced fresh ginger
- Freshly ground black pepper, to taste
- Extra-virgin olive oil, for the pan
Bread and Toppings
- 4 baguette pieces, sliced in half
- Spicy mayo (quantity as desired)
- Fresh cilantro, for garnish
Pickled Vegetables
- 1 small daikon radish, sliced into matchsticks
- 2 small carrots, sliced into matchsticks
- ½ small cucumber, seeded and sliced into matchsticks
- ½ jalapeño pepper, thinly sliced
- ⅓ cup rice vinegar, plus more as needed
- ⅓ cup water, plus more as needed
- Cane sugar, to taste (pinches)
- Sea salt, to taste (pinches)
Instructions
- Prepare the pickled vegetables: In a medium jar, combine the daikon, carrots, cucumbers, and jalapeños with rice vinegar, water, and pinch each of cane sugar and sea salt. Ensure the vegetables are submerged; add additional water and vinegar if needed. Refrigerate and let them pickle for at least an hour, or store for up to one week.
- Drain and slice the tofu: Remove the tofu from its packaging, drain excess water, and pat it dry thoroughly using a towel. Slice the tofu into ½-inch thick pieces for optimal cooking and texture.
- Make the tofu marinade: Whisk together olive oil, tamari, lime juice and zest, minced garlic, fresh ginger, and freshly ground black pepper in a small bowl until well combined.
- Marinate the tofu: Place the tofu slices in a shallow pan and pour the marinade evenly over them. Flip the slices to coat thoroughly. Let the tofu soak in the marinade for at least 15 minutes to absorb the flavors; add more tamari if necessary for extra seasoning.
- Cook the tofu: Heat a nonstick skillet over medium-high heat and add a small amount of oil. Arrange the tofu slices in the pan with space between them to avoid overcrowding. Cook without disturbing for several minutes on each side, until the tofu becomes deeply golden brown and caramelized at the edges. Remove from heat and season with additional salt or pepper if desired.
- Assemble the banh mi sandwiches: On each sliced baguette piece, spread a layer of spicy mayo. Layer the cooked tofu slices, then top with the pickled vegetables and fresh cilantro. Close the sandwich and serve immediately for the best texture and flavor experience.
Notes
- Pressing the tofu before marinating can help remove excess moisture for better searing.
- Pickled vegetables can be prepared in advance to save time.
- Adjust the amount of jalapeño to control the heat level of the sandwich.
- Use a crusty baguette for authentic banh mi texture.
- Spicy mayo can be made by mixing mayonnaise with sriracha or your preferred hot sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: Vietnamese
