Vegan Bánh mì (vietnamese sandwich) with BBQ tofu and fast pickles

Bánh mì is a traditional baguette sandwich, usually filled with meat, I decided to make my own fast and vegan version!

Vegan Bánh mì (vietnamese sandwich) with BBQ tofu and fast pickles

  • Servings: 2
  • Difficulty: easy
  • Print

Bánh mì is a traditional baguette sandwich, usually filled with meat. This vegan version is filled with bbq tofu, fresh ingredients as well as pickled radish and carrots. I make the pickles in a speedy version but you can let them in the pickle mix for up to 3 days for a stronger taste. I used radish as I could not find Daikon radish and it worked too.


  • 6 thin slices of firm tofu, pressed.
  • 2 tablespoons of GF barbecue sauce
  • 1 tablespoon of GF ketchup
  • 2 Gluten-free mini “baguettes” bread
  • 1 lebanese cucumber
  • 1 large carrot, cut in matchsticks
  • 1/2 daikon radish or 2 radishes, cut in matchsticks (same quantity as carrot)
  • a bunch of mint leaves & coriander leaves
  • pickled or fresh sliced jalapenos, to taste (I use pickled, about 5 per sandwich)
  • 3 tablespoons of vegan mayonnaise
  • 2 cups of boiling water
  • 1.5 tablespoons of sugar
  • 1 tablespoon of salt
  • 1/4 cup of white vinegar or rice vinegar (if you like the tangy taste of vinegar you can use a bit more – adjust to taste)


1. Make the pickled carrot and radish: place the boiling water, sugar, salt, and vinegar in a dish or jar and mix well. Add the carrot and radish. Cover and place in the fridge, for at least 15-20 minutes. You can also let it pickled for up to 3 days if you are making it in advance*.
2. Prepare the BBQ tofu: in a container, mix the BBQ sauce with ketchup. Add the sliced tofu and ensure it is covered on all sides. let marinate for as long as you can and a minimum of 15 mins.
3. Prepare your cucumber by peeling some of the skin and slice it, in length if possible. Prepare the mint and coriander, and get your mayonnaise & jalapenos ready. Prepare your baguette by slicing it lengthwise on one side.
5. In a pan, heat up a little bit of oil on medium heat (I use sesame oil). Fry up the slices of tofu for about 5 minutes, the bbq sauce will caramelise on the tofu. Do this on all the sides of the tofu. Take the pickled carrot and radish from the fridge and drain.
6. Assemble the sandwich: generously cover the bottom of your bread with 1.5 minimum tablespoons of vegan mayo. Add 3 slices of cooked tofu, and cover with 1/2 of the sliced jalapenos and cucumber. Add 1/2 of the pickled carrot and radish, and mint and coriander, to taste (I use a fair bit). Repeat with the other sandwich.

If you will pickle for a few days, ensure you are using a clean & sterile jar.

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