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Bahn Mi

Serves 2 10 minute prep time

By Morgan Shupe on December 1, 2015

Bahn Mi

Everyone’s favorite French-inspired Vietnamese sandwich gets a plant-based upgrade with lemongrass tofu. Don’t feel like making tofu from scratch? Just use a pre-seasoned tofu found in the refrigerated section of your local grocery store.


  • Sandwich Components :
  • 2 (8 inch) gluten-free or sprouted grain baguettes
  • Vegan chili mayo
  • 1 package pre-seasoned organic tofu
  • 2 pickled carrots
  • 1 medium cucumber, sliced lengthwise
  • 2 bunches cilantro
  • 1 jalapeño, thinly sliced
  • Lemongrass Tofu :
  • 1 Tbsp soy sauce
  • 1 Tbsp grapeseed oil
  • 1 tsp sesame oil
  • ½ lime, juiced
  • 2 tsp agave
  • 2 inches of lemongrass, minced
  • 1 clove garlic, minced
  • 1 green onion, chopped
  • ½ tsp ground white pepper
  • 1 package firm tofu, drained and rinsed
  • Pickled Veggies :
  • ¾ cup rice vinegar
  • ¾ cup water
  • ½ cup cane sugar
  • 1 tsp salt
  • 2 cups carrots, shredded
  • 2 cups daikon, shredded
  • Chili Mayo :
  • ½ cup vegan mayo
  • 3 green onions, chopped
  • 1 Tbsp chili garlic sauce


  •  Sandwich

    1. Slice baguettes in half lengthwise, leaving one side as a hinge. Pull out enough bread that you have a ½ in thick shell leftover.
    2. Liberally spread chili mayo on both sides of baguettes.
    3. Arrange fillings: cucumber, tofu, pickled veggies (drained), jalapeno and cilantro. If desired, top with more chili mayo.
  • Lemongrass Tofu

    1. Combine first 9 ingredients in food processor or blender until pureed.
    2. Slice tofu into 8 rectangles and place in a shallow container.
    3. Pour sauce over top and let marinade overnight.
    4. Grill or pan fry tofu until golden.
  • Pickled Veggies

    1. In a saucepan, heat vinegar, sugar and salt until just boiling.
    2. Place carrots and daikon in a container and pour liquid overtop. Cover and refrigerate overnight.
  • Chili Mayo

    1. Combine all ingredients.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe