You’ve never tried bahn mi sandwiches like this before! These delicious Vietnamese bites are typically made with varieties of pork, but this vegetarian option will give you a completely new perspective. The bright acidity of the slaw with the savory notes of the marinated tofu makes the perfect marriage of flavors.

Tofu Banh Mi Sandwiches


  • Measuring cups/spoons
  • Medium jar
  • Kitchen towel
  • Small bowl
  • Whisk
  • Shallow dish
  • Large skillet
  • Spatula
  • Knife
  • Cutting board


  • 1 cup pre-packaged slaw mix coleslaw, broccoli slaw, rainbow slaw, etc.
  • 1/3 cup rice vinegar more as needed
  • 1/3 cup water more as needed
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ½ 14-ounce package extra firm tofu
  • 1 teaspoon extra-virgin olive oil
  • 2 baguette pieces sliced in half
  • Spicy mayo for serving
  • A few sprigs of cilantro per sandwich

Tofu Marinade:

  • ½ tablespoon olive oil
  • 1 tablespoon tamari
  • Juice of ¼ lime + a little zest
  • 1 garlic clove minced
  • ¼ teaspoon minced ginger
  • ¼ teaspoon ground black pepper


  • Place slaw mix in a medium jar with vinegar, water, sugar, and salt. Add more water and vinegar if liquids don’t cover vegetables. Let chill while preparing other ingredients. Store extras in the fridge for up to 1 week.
  • Drain the tofu and slice it into ½-inch slices. Place it on a towel and gently pat dry to remove excess water.
  • Make the marinade: In a small bowl, whisk together the olive oil, tamari, lime juice and zest, garlic, ginger, and pepper.
  • Place the tofu in a shallow dish and pour the marinade on top. Flip the tofu to fully coat it, adding more tamari if necessary. Let the tofu marinate for at least 15 minutes.
  • Heat a large skillet to medium-high heat. Add a little oil to the pan and place the tofu pieces with enough space between each so that they’re not too crowded, working in batches if necessary. Let them cook for a few minutes per side until they’re deeply golden brown and caramelized around the edges. Remove from heat and season to taste.
  • Assemble sandwiches with baguette, spicy mayo, tofu slices, pickled slaw, and cilantro.
  • Store leftovers in the fridge for 3-4 days, waiting to slice the baguette until serving for freshness.