Vegetarian Tofu Banh Mi with Pickled Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A crisp baguette filled with marinated tofu, tangy pickled vegetables, and fresh herbs for a vibrant street food experience. This Vietnamese recipe (vegetarian, gluten free), ready in about 45 minutes, pairs baguette, firm tofu, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 15 min Serves 2 Vietnamese cuisine 600 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press tofu (8 oz) to remove moisture, then cut into 1/4-inch thick slices. Whisk soy sauce (2 tbsp), rice vinegar (1 tbsp), maple syrup (1 tbsp), and sesame oil (1 tbsp) in a bowl. Add tofu slices and marinate for 20 minutes.
  2. Step 2: Heat a non-stick skillet over medium heat. Cook tofu slices (8 oz) for 3-4 minutes per side until golden brown.
  3. Step 3: Combine julienned carrot (1/2 cup), julienned daikon (1/2 cup), rice vinegar (1/4 cup), sugar (1/4 cup), and water (1/4 cup) in a bowl. Let sit for 15 minutes to pickle.
  4. Step 4: Slice baguettes (2) in half lengthwise. Spread 1 tbsp vegan mayonnaise on each half.
  5. Step 5: Layer cooked tofu (8 oz), pickled vegetables (from step 3), sliced cucumber (1/4 cup), and fresh herbs (1/4 cup cilantro and 1/4 cup mint) on the baguette halves. Drizzle with sriracha (1 tbsp) if desired.

Frequently asked questions

How long does Vegetarian Tofu Banh Mi with Pickled Vegetables take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vegetarian Tofu Banh Mi with Pickled Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep baguette from drying out.

Can I substitute ingredients in Vegetarian Tofu Banh Mi with Pickled Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vegetarian Tofu Banh Mi with Pickled Vegetables for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Vegetarian Tofu Banh Mi with Pickled Vegetables vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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