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Vegan Banh Mi Sandwich

Vegan Banh Mi Sandwich

This isn’t an authentic Banh Mi sandwich, but it’s easy to make, delicious and great to take to work. Instead of mayo, I am using avocado, it’s the perfect alternative (and so much healthier!).
Course Main Course
Cuisine Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 sandwiches
Calories 622kcal
Author Bianca Haun | Elephantastic Vegan


  • 2 mini baguettes or use a regular-sized one and cut it in half
  • 1 tablespoon sesame oil
  • 10 slices firm tofu
  • 1 dash salt
  • 1 avocado pitted and peeled
  • 1 carrot shredded
  • 2 tablespoons fresh cilantro
  • sriracha sauce optional


  • For the crispy tofu slices, add the sesame oil in a medium-sized pan and pan-fry the tofu on medium to high heat. Season with a dash of salt.
  • Cut the mini baguettes open and spread 1/2 avocado on the bottom layer of each baguette.
  • Add the crispy tofu slices, top with shredded carrots and lots of fresh cilantro.
  • If you want it spicy, add sriracha sauce.


Calories: 622kcal | Carbohydrates: 73g | Protein: 21g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Sodium: 823mg | Potassium: 742mg | Fiber: 11g | Sugar: 8g | Vitamin A: 5269IU | Vitamin C: 12mg | Calcium: 247mg | Iron: 6mg