• Cooking Time: 10 minutes
  • Servings: 2
  • Preparation Time: 30 minutes


Food trucks have made the Banh Mi pretty popular. I'm not a big food truck gal, but I do like recreating 'trendy-foods,' especially if I can make a vegan substitute. This is a really tasty sandwich. It does involve a few steps, but it's totally worth it.


  • 1 medium red onion, sliced thin
  • 1/4 cup red wine vinegar
  • 2 TBSP sugar
  • 1/2 tsp salt
  • 1 medium carrot, julienned
  • 1/2 cucumber, peeled and sliced thin
  • 1/2 pkg extra form tofu, rinsed
  • 1/4 cup soy sauce or Braggs Aminos
  • 1 clove garlic, minced
  • 1/4 tsp black pepper
  • 1/2 tsp dried basil
  • Juice of one lime
  • 1/4 cup vegan mayonnaise
  • 2 TBSP tobasco
  • 2 small French baguettes or rolls
  • 1 TBSP olive oil
  • A few sprigs each of cilantro and mint
  • One diced jalapeño (optional)


  • For the pickled onions:
  • In a medium bowl, whisk together red wine vinegar, sugar and salt.
  • Add red onion and stir.
  • Cover and let marinate for at least a half hour.
  • For tofu marinade:
  • In a medium bowl, combine soy sauce, garlic, dried basil, pepper and lime juice.
  • Cut tofu into four slices, about 1/2 an inch thick.
  • Place tofu in the bowl with the marinade and let set for about 15 minutes.
  • After tofu has marinated, grill on grill pan or in sauté pan for about 4-5 minutes on each side (use olive oil or canola spray to keep tofu from sticking).
  • Cut baguette or roll in half and brush the inside with olive oil.
  • Place oiled-side down on grill pan for a few minutes to brown.
  • To assemble sandwich:
  • Place a thin layer of cucumbers on the bottom of the roll.
  • Add the tofu (2 pieces per sandwich).
  • On top of the tofu, add the cilantro, julienned carrots, pickled onions and basil.
  • Spread the mayo mixture on the top part of the roll.
  • Serve with additional lime slices and sliced jalapeños.

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