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Vietnamese Grilled Tofu Sandwich
with carrot slaw

Active: 40 min Total: 1 hr
We were loosely inspired by the Vietnamese sandwich - banh mi - when we dreamed up this tofu "burger", which is topped with spicy Sriracha mayo and tangy homemade pickles.


Vietnamese Tofu Burger:
  • Tofu, extra-firm - 16 oz , sliced into 1/2" / 1.3 cm strips (vacuum-packed preferable)
  • Jalapenos - 1/2 , diced (seeded if you want less heat)
  • Shallots - 2 cloves , diced
  • Coriander, ground - 1 tsp
  • Soy sauce, low-sodium - 1 tsp
  • Oil, cooking - 1 Tbsp
  • Hamburger buns - 4
  • Mint - 12 leaves
Pickled Cucumbers:
  • Cucumbers - 6 oz , sliced
  • Vinegar, rice - 1/3 cup
  • Sugar - 1 tsp
Sriracha Mayo:
  • Mayonnaise - 1/3 cup
  • Lime juice - 1 tsp
  • Sriracha - 1/2 tsp (more or less to taste)
Carrot Slaw:
  • Carrots - 12 oz , shredded (for the best texture, shred these yourself with a box grater or food processor, but pre-shredded carrots will work)
  • Mint - 10 leaves , chiffonade
  • Lime juice - 2 Tbsp
  • Sugar - 1/2 tsp
  • Soy sauce, low-sodium - 1/2 tsp


  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick strips. The tofu will be served in hamburger buns, so try to cut it into slices that will fit nicely inside the buns. (Can be done 1 day ahead)
  2. Pickle cucumbers - (If prepping right before cooking and using grill, get grill heating before continuing with prep.) Slice cucumbers. Combine with vinegar and sugar (portion for cucumbers). Leave pickles for at least 20 minutes and up to 5 days. (The longer you leave the pickles the more ‘pickled’ they will become. 20 minutes will give them flavor, but several days will turn them into more traditional pickles.) (Can be done up to 5 days ahead)
  3. Jalapenos / Shallots - Prep as directed and combine. (Can be done up to 5 days ahead)
  4. Marinate tofu - Whisk together jalapenos, shallots, ground coriander, and soy sauce (portion for tofu). Add tofu and turn to coat on both sides. Marinate tofu, turning halfway through marination, for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  5. Make Sriracha mayo - Whisk together mayonnaise, lime juice (portion for Sriracha mayo), and Sriracha. (Can be done up to 5 days ahead)
  6. Carrots / Mint (portion for slaw) - Prep as directed. (Can be done 1 day ahead)
  7. Make slaw - Combine carrots and mint with lime juice, sugar, and soy sauce (all portions for slaw).

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  1. Remove tofu from marinade (discard marinade). Season with some salt and pepper.
  2. If cooking on a grill: Heat grill to 450F / 232C. Clean grates and brush with oil.
  3. {grill:} Place tofu on heated grill and cook on one side until grill marks appear, 2 to 3 minutes. Flip tofu and continue cooking until grill marks appear on the other side, 2 to 3 minutes more. Toast hamburger buns.
  4. If cooking on the stovetop: Heat a grill pan or skillet over medium heat. Brush with oil. Add tofu to heated pan and sear on both sides until golden brown, 2 to 3 minutes per side. Toast hamburger buns.
  5. Drain liquid off pickles.
  6. Give carrot slaw a stir and season with some salt and pepper.
  7. Assemble burgers by filling buns with Sriracha mayo, tofu, pickled cucumbers, and mint leaves (portion for sandwiches).
  8. Enjoy burgers with carrot slaw on the side.



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