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Lemongrass Tofu Bánh Mì

Lemongrass Tofu Bánh Mì

Prep: 40 min
Cook: 5 min
Total: 45 min
Servings: 2

Who else is a bánh mì lover? 👋🏼 ⁣If you know me, you'd know I love Bánh Mì (Vietnamese baguette) I've decided to make a tofu version to up the protein content and because tofu is delish!

Author run2food
by run2food
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 2 Vietnamese Banh Mi Sandwiches (2 Servings)
Needed Kitchenware: Shallow wide dish, paper towels, non-stick cooking pan
Lemongrass Tofu
  • 200g firm tofu
  • 1 lemongrass bulb, minced
  • 2 garlic cloves, minced
  • 1 tsp coconut sugar
  • 1½ tbsp soy sauce
  • 2 tsp oil
  • (optional) chili powder
Assemble Bánh Mì
  • 2 Vietnamese baguette rolls
  • vegan mayonnaise
  • pickled carrot
  • cucumber, sliced
  • cilantro, fresh
  • chili
Recipe Directions


  • Cut tofu into 0.5 cm thick slices and press it between clean paper towels to get rid of excess water.⁣
  • In a shallow, wide dish, whisk together the soy sauce, sugar, oil, minced lemongrass, and garlic.
  • Place the tofu in the marinade and gently coat the tofu, arrange such that there is minimal overlap. Place the tofu in the refridgerator to marinate for at least 30 minutes (longer the more flavor).
  • Meanwhile, prepare your other fillings and condiments.
  • When the tofu is ready, pan-fry it on medium heat for 2 minutes in each side until it is golden.
  • Open each bread roll⁣ and spread mayonnaise on one or both sides⁣.
  • Fill with the carrot, cucumber, cilantro, and chili. Add in a generous amount of tofu and enjoy!
Recipe nutrition

Nutritional Information

Yield: 2 Vietnamese Banh Mi Sandwiches
Servings: 2
Information per serving:
Energy: 515.8 kcal
Carbohydrate: 64.2 g
Protein: 21.9 g
Fiber: 5.9 g
Sugar: 6.4 g
Fat: 21.6 g
Monounsaturated Fat: 4.8 g
Polyunsatured Fat: 2.7 g
Omega-3: 1.2 g
Omega-6: 2.4 g
Saturated Fat: 3.2 g
Trans Fat: 0.1 g
Cholesterol: 0 mg
Choline: 45.8 mg 11% DV
Folate: 40.9 µg 10% DV
A: 269.7 IU 39% DV
B1: 0.1 mg 11% DV
B2: 0.1 mg 13% DV
B3: 0.8 mg 6% DV
B5: 0.4 mg 8% DV
B6: 0.2 mg 17% DV
B12: 0 mg 0% DV
C: 5.4 mg 7% DV
D: 0 IU 0% DV
E: 1 mg 7% DV
K: 21.9 µg 24% DV
Calcium: 295.1 mg 30% DV
Copper: 0.3 mg 39% DV
Iron: 2.6 mg 15% DV
Magnesium: 68.3 mg 21% DV
Manganese: 1.1 mg 61% DV
Phosphorus: 206.4 mg 29% DV
Potassium: 434 mg 9% DV
Selenium: 13.8 µg 25% DV
Sodium: 1098.8 mg 73% DV
Zinc: 1.4 mg 18% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

lemongrass tofu banh mi sandwich with marinated tofu and fresh vegetables

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