Vegan Banh Mi Sandwich

Prep: 20 mins

Cook: 20 mins

Makes: 4 Sandwiches



  • 400g extra firm tofu
  • 1 tbsp extra-virgin olive oil
  • 4 baguette pieces, sliced in half
  • Fresh coriander
  • Good4U Super Sprouts
  • Good4U Garlic and Chilli Salad Topper
  • Fused By Fiona Chilli Sauce

For Pickled Veggies:

  • 1 small radish, sliced into matchsticks
  • 2 small carrots, sliced into matchsticks
  • ½ small cucumber, seeded and sliced into matchsticks
  • ½ jalapeño pepper, thinly sliced
  • 80ml rice vinegar, plus more as needed
  • 80ml water, plus more as needed
  • Cane sugar
  • Sea salt

For Tofu Marinade:

  • 1 tbsp olive oil
  • 2 tbsp soy sauce
  • Juice of ½ lime
  • ½ tsp lime zest
  • 1 garlic clove, minced
  • ½ tsp minced fresh ginger
  • Freshly ground black pepper



  1. To make the pickles ahead of time place the vegetables in a jar with the vinegar and water and pinches of sugar and salt, adding more water and vinegar if necessary. Let chill for at least an hour, or store in the fridge for up to a week.
  2. To start the sandwich, slice the tofu into ½ inch slices, patting dry any wetness.
  3. To make the marinade, whisk together the marinade ingredients in a small bowl.
  4. Place the tofu in a shallow pan and pour the marinade on top, fully coating it, and adding more soy sauce if necessary. Let the tofu marinate for at least 15 minutes.
  5. Heat a nonstick skillet to medium-high heat. Add a little oil to the pan, place the tofu pieces in and let them cook for a few minutes per side until they’re deeply golden brown and caramelized around the edges. Remove from heat and season to taste.
  6. Assemble the sandwich by spreading some Fused By Fiona Chilli Sauce onto a baguette, adding the marinated tofu and pickled veggies on top. Finally, sprinkle on some Good4U Super Sprouts and Salad Toppers for an extra bit of goodness!