This vegan banh mi salad is bursting with flavor! The spicy jalapeno lime aioli sauce is so good. Made with whole plant food ingredients, this healthy bowl is satisfying, gluten-free, oil-free, 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.
What's in the vegan banh mi bowl
- Tofu, firm or extra firm (NOT silken)
- Homemade BBQ Sauce (or good storebought that does not have added sugar)
- Napa cabbage
- Carrots
- Cucumber
- Cilantro
- Pickled jalapeno
- Red onion
- Green onion
- Vegan jalapeno lime aioli sauce
The homemade jalapeno lime aioli sauce is lit! It's delicious on this salad and on wraps.
How to prepare
Preheat your oven to 425 F (218 C).
Drain a brick 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 and coat with arrowroot powder.
Arrange tofu chunks on a parchment-lined baking sheet and bake at 425 F (218 C) for 30 minutes.
Remove the tofu 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 another 10 minutes.
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.
If you haven't done so already, chop the veggies while the tofu is baking and have them ready for salad assembly.
Assemble the bowls by adding the finely chopped napa cabbage as the base of the salad. Then, add the baked tofu and all the other toppings. Drizzle a generous amount of jalapeno lime aioli, and enjoy!
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.
Nutritional Benefits of this Vegan Banh Mi Recipe
As a nutritionist and certified lifestyle medicine professional, I love the nutrient density of this meal. It checks a lot of boxes in terms of the macronutrients and micronutrients.
The salad bowl by itself (without the sauce) is low in fat. So, if you're trying to lower the calorie density, omit the sauce or use less of it.
The tofu in this bowl is a good source of plant-based protein. To boost the protein even more, add some cooked quinoa.
Soy is such a great source of plant-based protein. Check out the article about the top 10 benefits of soy.
Overall, this bowl is high in vitamins A, C, and K. It's also a rich source of minerals like magnesium, potassium, iron, calcium, and zinc.
We hope you love this deliciously healthy banh mi salad recipe. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
PrintBanh Mi Salad
- Total Time: 55 minutes
- Yield: 3 1x
- Diet: Vegan
Description
This vegan banh mi salad is bursting with flavor! Made with whole plant food ingredients, this bowl is satisfying, gluten-free, oil-free, and great for meal prep.
Ingredients
- 1 16-ounce package of extra firm or firm tofu, drained and patted dry
- 1 ยฝ Tbsp arrowroot powder (or corn starch)
- ยฝ cup homemade BBQ sauce (or a good store-bought BBQ sauce)
- 8 cups of finely chopped napa cabbage
- 2 cups shredded carrot
- 2 cups finely chopped or sliced cucumber
- ยฝ cup sliced red onion
- 2 green onions, chopped
- 1 to 2 cups fresh cilantro
- ยฝ cup pickled or fresh sliced jalapeno
- 1 batch of homemade jalapeno lime aioli
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 and coat with arrowroot powder.
Arrange tofu chunks on a parchment-lined baking sheet and bake at 425 F (218 C) for 30 minutes.
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.
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.
If you haven't done so already, chop the veggies while the tofu is baking and prepare them for salad assembly.ย
Assemble the bowls by adding the finely chopped napa cabbage as the base of the salad. Then, add the baked tofu and all the other toppings. Drizzle a generous amount of jalapeno lime aioli, and enjoy!
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.
Notes
EQUIPMENT/SUPPLIES
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Baking sheet
- Parchment paper
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch/Dinner Entrรฉe
- Method: Oven
- Cuisine: Vietnamese
Rebecca A Clarke
This salad is amazing. The tofu is to die for and I love the dressing.
Gigi & Sersie
Yay! So glad you love it, Rebecca. That sauce goes great on tacos and rice & beans.
Stephanie
Iโm 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 Iโm 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
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.