Tofu Banh Mi Sandwich

Traditional banh mi toppings like picked daikon radish, carrots, jalapeño and cilantro give this vegetarian banh mi delicious flavor and crunchy texture.

  • Servings
    3 - 4
  • Prep Time
    20 Min
  • Cook Time
    1 Hr

Cooking Directions

  • Add olive oil, soy sauce, garlic, ginger, lime juice and pepper to a large bowl and whisk to combine. Cut pressed tofu into ½ inches slices and add to the sauce bowl to marinade.
  • Meanwhile add vinegar, salt and sugar to a separate bowl. Add carrot, radish, jalapenos and cucumber (if using) to bowl and chill for 1 hour.
  • Heat a grill pan over medium-high heat and add tofu. Pour remaining marinade over tofu and grill for 5 minutes on each side.
  • Slice baguette into 4 equal portions. Toast baguette for a few minutes until lightly golden brown. Assemble sandwiches with a little mayo on each side of bread, 2 pieces of tofu, pickled veggies and top with cilantro.


  • 1 pkg. House Foods Tofu Extra Firm, drained and pressed
  • 1 daikon radish, sliced into matchsticks
  • 1 carrot, sliced into matchsticks
  • 1 bunch cilantro
  • ½ Jalapeño, sliced thin
  • 2 Tbsp. vegan mayonnaise
  • ⅓ cup rice vinegar
  • ½ tsp. salt
  • 1 tsp. vegan sugar
  • 1 Tbsp. olive oil
  • 2 Tbsp. reduced sodium soy sauce
  • juice of ½ lime
  • ½ tsp. garlic, minced
  • ½ tsp. ginger, grated
  • ½ tsp. freshly cracked pepper
  • 1 fresh baguette, cut in 3 or 4 pieces


__ servings per container
Amount per serving
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