Front view of two French rolls stuffed with layers of golden tofu, orange & white julienned veggies and bright green slices of jalapenos.
5 from 3 votes

Vegan Banh Mi Sandwich

Vegan Banh Mi Sandwich is a fantastic spicy recipe that you just can’t miss making

Course Lunch, Main Dish
Recipe Type Asian Style, Sandwiches
Prep Time 30 minutes
Cook Time 42 minutes
Total Time 1 hour 12 minutes
Servings 2 Sandwiches
Calories 539 kcal
Author Ginny McMeans


Sweet and Spicy Sauce:

  • 1 cup cashews
  • 1/4 cup water
  • 2 tablespoons hoisin sauce
  • 2 tablespoons lemon juice
  • 2 teaspoons Sriracha
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon sea salt

Tofu and it's Marinade:

  • 6 ounces extra firm tofu - 1/2 block, pressed for about
  • 4 tablespoons tamari
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons maple syrup
  • 1 tablespoon Sriracha
  • 3 teaspoon avocado oil

Pickeld Slaw:

  • 1/2 cup carrots - julienned or slice into thin sticks
  • 1/2 cup parsnip - julienned or slice into thin sticks
  • 1/4 cup rice wine vinegar

The Rest:

  • 2 French Rolls
  • 1/4 cup flat leaf parsley - fresh
  • 1/8 cup jalapeño pepper - 1 pepper, sliced thin with seeds removed


Sweet and Spicy Sauce:

  1. Cover the cashews with water and let soak for at least 30 minutes.

  2. While the cashews are soaking press the tofu for about 20 minutes make the tofu marinade.

  3. While the tofu is being pressed make the marinade.  n a small bowl add the tamari, rice wine vinegar, maple syrup, Sriracha and oil.  Mix well.

  4. Take the pressed tofu and lay on it's side.  Cut into thirds so that there are 3 slabs.  Cut those in half so that there are 6 squares.  Now cut the into triangles so that there are 12 pieces.

  5. Pour the marinade into a small flat casserole.  Pour the marinade over the tofu and let marinade at least 30 minutes.

  6. Drain the cashews and add to a food processor.

  7. To the food processor add the water. hoisin sauce, lemon juice, Sriracha, garlic powder, onion powder and sea salt.  Process until smooth.

  8. Place the julienned veggies in a small bowl and pour over the vinegar.  Toss and let set for 15 minutes.

  9. Cut the French rolls lengthwise but not all the way through.  Open and lay on a baking sheet.  broil for a minute or so until the bread is toasted.  Don't walk away.  They will burn very quickly.

  10. Remove the tofu from the marinade and lay on a parchment paper covered baking sheet.  Bake at 350°F for 40 minutes.

  11. Spread the sweet and spicy sauce thickly on each side of the toasted bread.

  12. Lay half of the tofu on each roll.  

  13. Liberally lay the pickled carrot/parsnip veggies on the tofu.

  14. Lay a few jalapeño pepper rounds on top of the pickled slices.

  15. Pinch off some parsley leaves and sprinkle over the peppers.

  16. Close up the roll and take a big bite!

Recipe Notes

You can keep in the refrigerator overnight.  Heat for about 15 to 30 seconds in the microwave when ready to eat or bake at 350°F for 5 minutes.


Nutrition Facts
Vegan Banh Mi Sandwich
Amount Per Serving (1 Sandwich)
Calories 539 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 4g 20%
Sodium 620mg 26%
Potassium 857mg 24%
Total Carbohydrates 92g 31%
Dietary Fiber 6g 24%
Sugars 14g
Protein 18g 36%
Vitamin A 119.6%
Vitamin C 37.8%
Calcium 10.8%
Iron 93%
* Percent Daily Values are based on a 2000 calorie diet.