Crispy Tofu Bánh Mì: A Vietnamese-Inspired Delight
A Vietnamese Classic with a Plant-Based Twist
If you’ve ever had a Bánh Mì, you know it’s all about that perfect balance—crisp, tangy, creamy, spicy, and fresh. Traditionally made with meats, this version swaps them for crispy tofu, keeping all the bold Vietnamese flavours while making it completely plant-based.
With crunchy pickled vegetables, creamy spicy mayo, fresh herbs, and a crispy baguette, every bite is bursting with flavour. This recipe is not only easy to make at home but also high in protein, satisfying, and customisable.
Let’s get started!
Ingredients (Serves 2-3)
For the Crispy Tofu:
1 block extra-firm tofu, pressed and sliced into ½-inch pieces
1 tbsp soy sauce or tamari (for a gluten-free option)
1 tbsp cornstarch (for crispiness)
1 tbsp olive oil (for frying)
For the Pickled Veggies:
½ cup shredded carrots
½ cup sliced cucumber
½ cup shredded daikon (or radish)
2 tbsp rice vinegar
1 tsp sugar
½ tsp salt
For the Spicy Mayo:
¼ cup vegan mayo
1 tsp sriracha (adjust to taste)
1 tsp lime juice
For Assembly:
1 baguette, sliced open
Fresh coriander (cilantro)
Sliced jalapeño (optional, for extra heat)
Step-by-Step Instructions
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Step 1: Pickle the Veggies
In a bowl, combine carrots, cucumber, daikon, rice vinegar, sugar, and salt.
Toss well and let sit for at least 10 minutes while you prepare the tofu.
Step 2: Prepare the Tofu
Slice the extra-firm tofu into ½-inch thick pieces.
Pat dry, then toss with soy sauce and cornstarch until evenly coated.
Step 3: Cook the Tofu
Heat 1 tbsp olive oil in a pan over medium-high heat.
Add tofu and cook for 3-4 minutes per side, until golden brown and crispy.
Step 4: Make the Spicy Mayo
In a small bowl, mix vegan mayo, sriracha, and lime juice.
Step 5: Assemble the Bánh Mì
Slice open the baguette and spread spicy mayo on both sides.
Layer the crispy tofu, pickled veggies, fresh coriander, and sliced jalapeño.
Press gently and enjoy!
Flavour Profile
Crispy tofu brings a savoury, umami-packed crunch.
Pickled veggies add a bright, tangy contrast.
Spicy mayo brings richness with a hint of heat.
Fresh coriander and jalapeño give it an authentic Vietnamese twist.
The baguette provides the perfect crispy-yet-chewy base.
Variations & Substitutions
🟢 Swap the Protein:
Use tempeh instead of tofu for a firmer, nutty flavour.
Try marinated mushrooms for a meaty texture.
🟢 Make It Gluten-Free:
Use a gluten-free baguette and swap soy sauce for tamari.
🟢 Adjust the Spice Level:
Love spice? Add extra sriracha or a drizzle of chilli oil.
Prefer mild? Use plain mayo instead of spicy mayo.
🟢 Extra Flavour Boost:
Add a splash of hoisin sauce for a sweet umami touch.
Grill the baguette lightly for extra crunch.
Why You'll Love This Recipe
✔ Crispy, Crunchy, and Packed with Flavour – Every bite is a perfect balance of textures and tastes.
✔ Quick and Easy – Ready in just 25 minutes with simple ingredients.
✔ Customisable – Adjust the spice, protein, or bread to suit your taste.
✔ Perfect for Meal Prep – The pickled veggies and tofu can be prepped ahead.
FAQs
Can I make this ahead of time?
Yes! Pickled veggies can be stored in the fridge for up to a week. The tofu can be prepped ahead and crisped up in a pan before serving.
What’s the best bread for Bánh Mì?
A light, crispy baguette works best! Avoid heavy, chewy bread as it can overpower the fillings.
Can I bake or air-fry the tofu?
Yes! Bake at 200°C (400°F) for 20 minutes, flipping halfway, or air-fry at 190°C (375°F) for 12-15 minutes.
Final Thoughts
This Crispy Tofu Bánh Mì is the perfect fusion of crunch, spice, and fresh flavours! Whether you're looking for a quick lunch, meal prep idea, or a light dinner, this Vietnamese-inspired delight is a must-try.
What’s your favourite Bánh Mì filling? Let us know in the comments!