Grilled Tempeh Banh Mi

A vegetarian-twist on traditional banh mi, these grilled tempeh sandwiches make for a refreshing flavor change with a kick of spice.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Korean
Keyword: Grill, Healthy, Sandwich, Tempeh, Vegetarian
Servings: 4
Calories: 530kcal
Author: The Healthy Toast


  • 2 packages Tempeh
  • 2 Tbs lime olive oil or regular olive oil + juice from ½ lime
  • ½ cup vegan mayo
  • 2 Tbs Sriracha sauce
  • 1 cucumber sliced thin
  • 1 cup shredded carrots
  • 2 Tbs rice vinegar
  • 2 tsp minced garlic
  • Pinch salt
  • 2 Panini Slims 1/2 per sandwich or sandwich roll of choice
  • Extra Sriracha to taste


  • Slice each block of tempeh into 10 slices, so you end up with 20 total.
  • In a mixing bowl, toss tempeh with lime-infused olive oil.
  • Begin to heat grill on high. (If you don’t have a grill, you can also pan-fry the tempeh on the stove)
  • While the grill is heating up, combine sliced cucumber and carrots in a seal-able container. Add in rice vinegar, garlic, and a pinch of salt. Shake well to combine and set aside until ready to eat (this can be done up to a week ahead of time).
  • Once grill is heated, place tempeh slices over grates and allow to cook 5 minutes per side, or until grill marks appear.
  • While tempeh is cooking, prepare your sandwiches. Combine mayo and sriracha in a small bowl. Spread a decent amount of sauce onto each sandwich. Add carrots and cucumber.
  • Once tempeh is grilled, add 5 slices to each sandwich. Drizzle with extra sriracha if desired and enjoy!


Nutrition per sandwich: 530 calories, 29 g fat, 43 g carbohydrate, 12 g fiber, 23 g protein