Tofu Banh Mi Salad
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.
Servings: 3
Calories: 370kcal
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.
Nutrition
Calories: 370kcal | Carbohydrates: 53g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 908mg | Potassium: 1496mg | Fiber: 8g | Sugar: 29g | Vitamin A: 15743IU | Vitamin C: 99mg | Calcium: 293mg | Iron: 5mg
