Vegan Banh Mi

***Please feel free to share widely, just give me some credit or a link back

Prep Time: ~20 minutes; Cook Time: ~10 minutes; Yield: Serves 2


  • ½ block extra firm tofu
  • ½ cup carrot, shredded
  • 1 cup cabbage, shredded
  • ¼ cup red onion
  • ½ cucumber, sliced
  • 2 large lettuce leaves, torn
  • ½ jalapeño, thinly sliced and seeded
  • ½ cup Rice Wine vinegar
  • 2 tsp. vegan sugar
  • 4 sprigs cilantro
  • 2 tbs vegan mayo (I used Just Mayo)
  • 1 tbs spicy mustard
  • 2 6″ hoagie buns
  • Olive oil, for frying
  • Salt and pepper, to taste


  • Slice the carrots, onion, cabbage, and cucumber.
    • Be sure to keep the cucumber separate from the other veggies.
  • Combine the rice wine vinegar, vegan sugar, and a pinch of salt and pepper in a small bowl.
    • Add the carrot, cabbage, and onion.
    • Mix together until well coated.
    • Set aside for 15 minutes, mixing occasionally.
  • Thinly slice the tofu block so you achieve eight 1.5″x4″ pieces that are .25″ thick.
    • Pat dry to remove excess moisture.
  • Place the tofu in a shallow pan with a drizzle of olive oil or on a griddle.
    • Let the tofu sauté until it is well browned on both slides, flipping, occasionally.
  • Thinly slice and seed the jalapeño.
  • Rinse and tear the lettuce leaves.
  • Preheat the oven to 350 degrees.
    • Toast each side of the buns for a few minutes.
    • You want to achieve a slight crisp, but do not burn the buns.
  • Assemble the sandwiches with mayo, mustard, tofu slices, pickled veggies, cucumber, jalapeño, and cilantro.


This slideshow requires JavaScript.