This vegan Tofu Banh Mi Salad is bursting with flavor! The spicy jalapeno lime aioli sauce is so good, you'll be adding it to other salads and bowls.
Made with barbeque baked tofu, crisp veggies, pickled jalapenos, and a creamy umami-rich dressing, this salad turns the iconic sandwich into a satisfying and nourishing bowl that’s perfect for lunch or dinner. No baguette required. This whole plant food recipe is satisfying, gluten-free, oil-free, Daniel Fast approved, and great for meal prep.
This recipe makes 3 to 4 servings and is a modified version of the banh mi bowl in the Vegan Comfort Food Classics cookbook. It's also one of our favorite Veganuary Recipes.
Why You'll Love This Tofu Banh Mi Bowl
- All the Banh Mi vibes, none of the heaviness.
- This salad is one of our high-protein plant-based recipes. The protein and fiber help to keep you full and fueled.
- Bold, fresh flavors with zippy pickled veggies and creamy dressing.
- Naturally vegan, oil-free, and gluten-free.
- Great for meal prep and next-day lunches.
Health Benefits
- Tofu is rich in plant-based protein, calcium, and iron, supporting muscle recovery and bone health.
- Carrots and cucumbers provide hydration, antioxidants, and a satisfying crunch.
- Fresh herbs like cilantro add antioxidant, anti-inflammatory and digestive benefits.
- Pickled vegetables help support gut health with the addition of fermented vinegar and raw fiber.
- Cashew-based dressing is loaded with healthy fats and creamy texture without dairy or oil.
What's in This Vegan Banh Mi Bowl
- Tofu, firm or extra firm (NOT silken): Meaty, chewy texture with a neutral base for soaking up flavor
- Homemade BBQ Sauce (or good storebought that does not have added sugar): Smoky, tangy, sweet-savory glaze that makes the tofu irresistible
- Napa cabbage: Light, crisp, and slightly sweet; adds volume and crunch without being heavy
- Vegan jalapeno lime aioli sauce: Made with cashews, lime, and pickled jalapenos, this vegan aioli gives this crisp and flavor-packed salad its saucy goodness.
A full ingredients list with exact amounts can be found in the recipe card below.
How to Prepare
Make the Homemade BBQ Sauce ahead of time according to recipe instructions. Preheat your oven to 425°F (218°C).
Step 1: Drain and pat dry a brick of extra firm or firm tofu. Slice the tofu into chunks.
Step 2: Arrange the tofu on a parchment-lined baking sheet. Bake at 425°F (218°C) for 30 minutes.
Step 3: While tofu is baking, chop your veggies. Set aside.
Step 4: When the tofu is done baking, remove it from the oven and, using a spoon or brush, coat both sides with BBQ sauce. Then, return it to the oven and continue baking for an additional 10 minutes.
Step 5: While the tofu is baking in the oven a second time, prepare the Jalapeno Lime Aioli according to recipe instructions.
Step 6: Remove the BBQ-baked tofu from the oven and set it aside to cool.
Step 7: Assemble your salad with napa cabbage on the bottom and all other ingredients on top.
Step 8: Generously drizzle the jalapeno lime aioli sauce and fresh-squeezed lime juice on top, and enjoy!
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Expert Tips
- Taste-test the heat. Jalapeños vary in spice. For more heat, add fresh-sliced jalapenos.
- If meal prepping, portion salads into covered containers. Keep the aioli sauce separate and add it just before serving.
- Make extra aioli. It's fantastic on our Vegan Black Bean Sliders, High Protein Chickpea Tempeh Bowl, and Nourish Bowl.
What to Pair With This Tofu Banh Mi Salad
Boost the protein in this already high-protein meal by adding a scoop of chilled cooked quinoa, black rice, or ancient grains.
Sip on one of our healthy and refreshing mocktails. The healthy mojito mocktail, watermelon mocktail, and Starbucks Pink Drink copycat are made with whole plant food ingredients, so they contain no refined sugar and are Daniel Fast-compliant. A great way to cool things down with this deliciously spicy salad.
Enjoy this vegan banh mi bowl with a side of miso mushroom soup or leek and mushroom soup for a complete and satisfying meal.
Recipe FAQs
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Be sure to keep the sauce separate from the other salad ingredients.
The Vegan Jalapeno Aioli Sauce is fantastic on this tofu banh mi salad. If you prefer a milder sauce, our Vegan Ranch, Green Goddess Dressing, and Cilantro Lime Ranch Dressing also work great.
Yes, absolutely! Use a sprouted grain wrap and layer in veggies, tofu, and sauce. Using a wrap instead of a baguette will keep it compliant with the Daniel Fast.
With tangy pickled veggies, smoky BBQ-glazed tofu, crisp Napa cabbage, and that fiery-creamy Jalapeño Lime Aioli, this Tofu Banh Mi Salad is next-level good. It’s everything you love about a Tofu Banh Mi sandwich, reimagined as a light, fresh, and satisfying salad bowl. This one will wake up your taste buds in the best way.
More Protein-Packed Salads to Check Out
If you tried this Tofu Banh Mi Salad or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below! We love to get your feedback for improvement.
Tofu Banh Mi Salad
Ingredients
- 1 16- ounce package of extra firm or firm tofu, drained and patted dry
- ½ cup homemade BBQ sauce or a good store-bought BBQ sauce
- 8 cups napa cabbage, finely chopped
- 2 cups carrots, shredded or julienned
- 2 cups English cucumber, juilenned or sliced
- ½ cup red onion, thinly sliced
- 2 green onions (scallions), chopped
- 1 to 2 cups fresh cilantro
- ½ cup pickled or fresh sliced jalapeno
- 1 batch of homemade jalapeno lime aioli
- 1 lime
- 1 jalapeno (optional for extra heat)
Instructions
- Preheat your oven to 425 F (218 C).
- Drain a package of firm or extra-firm tofu and pat it with a tea towel or paper towel to remove excess liquid.
- Slice the tofu into chunks.
- Arrange tofu chunks on a parchment-lined baking sheet and bake at 425 F (218 C) for 30 minutes.
- Chop veggies and set aside.
- Remove the tofu from the oven, and with a spoon or brush, coat both sides with BBQ sauce. Then, return it to the oven and continue baking for another 10 minutes.
- Make the vegan jalapeno lime aioli according to recipe instructions.
- When tofu is done, remove it from the oven and let it cool to warm or room temperature. The sauce should be nicely cooked on the tofu chunks.
- Assemble the bowls by adding the finely chopped napa cabbage as the base of the salad. Then, add the veggies and baked tofu. Drizzle a generous amount of jalapeno lime aioli sauce and fresh lime juice. Optional: top with sliced jalapeno for extra heat. Enjoy!
Notes
- If meal prepping, portion salads into covered containers. Keep aioli sauce separate and add it when ready to eat.
- Leftovers keep well in covered containers for up to four days.
Stephanie says
I’m so happy you created a healthy and delicious Bahn Mi salad! I love eating this in the summer (and actually all year!)
This is amazing and I’m happy to add it to my meal rotation. My favorite person loved it too!
The sauces take a minute to make, but well worth it.
Gigi & Sersie says
Thanks for your feedback, Stephanie. That's awesome! We're so glad you love it. Yes, once you make the sauce its easier the next time. The key is to do a quick simmer of the cashews to soften them for the mayo and then blend in all the other stuff. That can all be done while the tofu is baking in the oven.
Rebecca A Clarke says
This salad is amazing. The tofu is to die for and I love the dressing.
Gigi & Sersie says
Yay! So glad you love it, Rebecca. That sauce goes great on tacos and rice & beans.