Stephen Lindberg

Tofu Banh Mi


This is a delicious and fast vegan banh mi recipe. The curry powder and vinegar is a wonderful marinade, and the thickness of the tofu slices can be altered to change the crispiness of the result.



Marinate the tofu

I like to use a rectangular glass pan to marinate the tofu so that I don’t waste volume. Mix together the veggie broth, curry powder, olive oil, and tamari in the pan. Cut the tofu into 10-14 slabs depending on how crispy you want it to be. Marinate the tofu for 1 hour.

Make the pickles

Mix the brown sugar with 2 tbsp rice vinegar. Shred the carrots and radish with a grater, then toss them in the mixture. Let this sit for a while so the veggies soak it up.


If you can get take-and-bake baguettes from your grocery store, do it! “Freshly baked” baguette is perfect. Start cooking the bread once the tofu has marinated.

Fry the tofu

Heat a cast-iron skillet on medium and then pour a glug of vegetable oil. Once the oil is hot (not smoking) fry the tofu until crispy on both sides, about 5 minutes per side.

Make the spicy mayo

Mix the vegan mayo, 2 tbsp rice vinegar, and Sriracha to taste.


Cut the baguette open and spread on the mayo. Place 4-5 pieces of tofu, spread on the pickles. Top generously with cilantro, cut the sandwich in half, and enjoy!