Tofu Banh Mi Tacos | #recipe #tofu #banhmi #tacos

Tofu Banh Mi Tacos

Tofu Banh Mi Tacos | #recipe #tofu #banhmi #tacos

Last December I shared a recipe for Tofu Banh Mi Bowls with Spicy Pickles and it quickly became one of our most popular posts. It also happens to be one of my personal favorite meals, which is why I decided to fuse it with my recent taco obsession to make tofu banh mi tacos!

I used a similar tofu recipe as the banh mi bowls, marinating some pressed extra firm tofu in a simple mixture of soy sauce, fresh lime juice, garlic, and toasted sesame oil. I’ve found that the key to getting extra flavorful, chewy, and crispy tofu is taking the time to press it until it’s about half of its original thickness so that it really soaks up the marinade (less water = more flavor). I use this tofu press because it makes life easy.

Tofu Banh Mi Tacos | #recipe #tofu #banhmi #tacos

Another tip, and I know I’m super late to the game on this one, is to thoroughly warm your tortillas. For whatever reason I had been going through life not doing this, until a few months ago when Aaron randomly decided to use the neglected grill side of our stovetop to warm a few tortillas for burritos. No words. Since we moved here in 2014, the left side of our stove has gone almost entirely unused and I’ve been cursing the lack of burners (2 burners! why?!), but now I’m happily grilling tortillas pretty much daily because I love those barely burnt, crispy edges. Obviously, there are a million other ways to warm your tortillas—toaster oven, regular oven, stovetop, frying pan—the important thing is just that you do it because it’s surprisingly life-changing.

One last note: don’t be deterred by the longer than usual ingredient list for this recipe. Yes, these tofu banh mi tacos have a few components, but each is speedy and straightforward, and the end result will knock your socks off. We used some pre-prepped carrot sticks from Terra’s Kitchen in the pickled veggie mix (part of their new option to add fruit and vegetable sides to your meal kit delivery order). With each wonderful bite you get crispy and perfectly browned tofu pieces, spicy and vinegar-y pickles, chewy (warm!) corn tortillas, creamy avocado slices, fresh cilantro leaves, and crave-worthy sriracha mayo + lime juice dressing. Basically, this is the meal that makes us want to skip going out in favor of eating tacos at home.

Tofu Banh Mi Tacos | #recipe #tofu #banhmi #tacos

Thank you to Terra’s Kitchen for sponsoring this post! We love their wholesome, 30 minute (or less!), plant-based meal kits, plus their new option to add salads, smoothies, and pre-prepped fruit and vegetable sides to your order. You can read our full review of their meal-kit delivery service here, and enter PICKLES at checkout to take $35 off your first order!


Tofu Banh Mi Tacos

Tofu Banh Mi Tacos | #recipe #tofu #banhmi #tacos

Tofu Banh Mi Tacos

Gluten Free, Vegan,

Serves: 8 tacos

Prep Time: 1 hour 5 mins

Cook Time: 10 mins

Easy vegan banh mi tacos made with tofu and quick, homemade pickles that you'll want to put on everything!

Tofu Banh Mi Tacos | #recipe #tofu #banhmi #tacos

Tofu Banh Mi Tacos



For the quick pickles:

  • 1 small radish, sliced into thin rounds
  • 1 small carrot, julienned
  • 1 small cucumber, julienned
  • 1 small jalapeño, sliced into thin rounds (adjust to your spiciness preference)
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 tablespoon organic cane sugar
  • 1 teaspoon fine sea salt

For the tofu:

  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup fresh lime juice
  • 2 tablespoons sesame oil, plus extra for greasing the pan
  • 2 cloves garlic, minced
  • 1 package (16 ounces) extra firm tofu, pressed for

For the tacos:

  • 8 small soft corn tortillas, warmed
  • 1 avocado, sliced
  • 2 scallions, sliced
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup spicy vegan mayo (mix mayo with sriracha to taste)
  • lime wedges, for serving

Cuisine: Gluten Free, Vegan Servings: 8 tacos

Prep Time: 1 hour 5 mins Cook Time: 10 mins

Easy vegan banh mi tacos made with tofu and quick, homemade pickles that you'll want to put on everything!


  • Make the pickles: Add all of the pickle ingredients to a medium jar, close the lid tightly, and shake to combine. If the vegetables aren't completely submerged in the vinegar, add just enough water to cover them. Refrigerate for 1 hour.
  • Prepare the tofu: In a shallow dish, combine the soy sauce, lime juice, sesame oil, and garlic. Add the tofu to the marinade, tossing to coat all sides. Cover and refrigerate for 30 minutes.
  • Heat a non-stick skillet over medium heat. Once the pan is hot, add a small pour of sesame oil and cook the tofu, giving each piece a little space on all sides to brown. Cook the tofu for 2-4 minutes on each side, until browned and slightly crispy. Remove the pan from the heat.
  • Assemble the tacos: For each taco, take one warm tortilla and lay tofu down the middle. Pack a small amount of pickled vegetables next to the tofu and a slice of avocado. Scatter some scallions and cilantro leaves on top. Finish the tacos with a drizzle of spicy mayo and a squeeze of fresh lime juice. Enjoy immediately.

Notes [2]

Normally I only press my tofu for 10 minutes, but for this recipe it’s best if you can press it for 30 minutes or more to remove as much water as possible and allow the marinade to really soak in. The result is a chewy tofu that’s loaded with flavor. It will also get extra crispy around the edges when you cook it!

If you don’t already own a tofu press, I highly recommend buying one because it will make pressing your tofu a breeze and the texture will be infinitely better too. We’ve been using this press several times a week for a handful of years and it’s been one of my best kitchen purchases to date.

Copyright © 2022 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Dahlia says

    I love this idea! I’m obsessed with banh mi sandwiches and order one whenever I get the chance. 🙂

  2. this is such a beautiful way to enjoy tacos! thank you for all the tips.

    1. Thank you, Dixya! I’m on such a taco kick these days. I love this banh mi version so much. <3

  3. Hannah says

    I made your banh mi tacos for dinner last night. They were AWESOME! You were right about those spicy pickles…I’m going to put them on all the things!

    1. I’m so happy to hear that, Hannah! Those pickles are addictive, right? 😉


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