Tofu Portobello Bánh Mì with Pickled Daikon

This flavor-packed vegan banh mi sandwich has roasted marinated tofu and mushrooms, plus crunchy quick-pickled veg.

Pretty much anything that’s encased in a crusty baguette will immediately get my attention. But when it comes to bánh mì – the traditional Vietnamese sandwich – that statement is doubly true. The assemblage of flavors and textures, and of contrasting temperatures, makes the sandwich so satisfying to eat, it’s truly unlike any other.

The classic version of this sandwich typically features pork. For a plant-based take – P.S. I am always looking for the next great vegan sandwich! – I love the combination of tofu and portobello mushrooms. Tofu provides heft and protein, while the mushrooms bring that satisfying umami taste and “meaty” texture. To keep things practical, I marinate them together, then roast them on the same sheet pan.

What really sets banh mi apart from any other sandwich are the pickled vegetables (typically carrots and daikon radish). They add crunch, tang, and brightness to the otherwise hefty meal.

Quick Recipe Summary

• What: A baguette sandwich with roasted tofu and portobellos, plus quick-pickled vegetables, cucumbers, and cilantro.
• Why you’ll love it: It’s an incredibly satisfying vegan sandwich that tastes like something from a fancy restaurant. Try it for lunch, dinner, or meal prep.
• How: While grated vegetables pickle in rice vinegar, you coat the tofu and mushrooms in a garlicky soy marinade, then bake them on a sheet pan. Lastly, everything gets piled into a crusty baguette.

Key Ingredients + Substitutions

• Tofu: This recipe is best with “extra firm” tofu.
• Portobello Mushrooms: These “meaty”-textured mushrooms are perfect for vegan sandwiches.
• Vegetables: Daikon is a long white radish popular in various Asian cuisines. Crunchy and mild-flavored, it’s available in many supermarkets. If you can’t find it, use standard pink radishes (sliced into coins), or carrots or cucumbers.
• Seasoned Rice Vinegar: Rice vinegar with salt and sugar already added to it, it is the easiest one-ingredient pickling liquid. Look for it in the Asian/international foods aisle.
• Fresh Cucumber: Typical in a banh mi sandwich. Feel free to use Persian, kirby, or English.
• Cilantro: Another staple ingredient. If you’re not a fan, sub with basil and/or mint.

How to Make Tofu-Mushroom Banh Mi (Step-by-Step Photos)

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Pickle the Vegetables

Grate the daikon (or whatever you’re using) into long thin strips. I’m obsessed with my julienne Y-peeler for this job. You could also use a standard box grater (the large holes) or a food processor with the grating attachment, but you’ll end up with shorter pieces.

Place in a jar, add vinegar and water, and set aside while you prep the sandwiches.

Step 2: Press the Tofu

Press the tofu in a tofu press or just weigh it down with something heavy (full instructions in the recipe card below). This step eliminates excess moisture and gives the tofu a chewier texture.

Step 3: Mix Up the Marinade

In a large shallow dish, whisk together the grated garlic and ginger, soy sauce, maple syrup, lime juice, and oil.

Step 4: Marinate Tofu and Mushrooms

Coat the sliced tofu and mushrooms in the soy mixture, and set aside for 5 minutes. Then turn all the pieces in the marinade once more and set aside for another 5 minutes.

Step 5: Roast Tofu and Mushrooms

Transfer to a parchment paper-covered baking sheet and roast for 30 minutes.

Step 6: Assemble the Sandwiches

Slice up the mushrooms and pile into a hollowed-out baguette along with the tofu, pickled veg, cucumbers, cilantro, and mayo. Serve immediately.