Easy Tofu Banh Mi Salad

This recipe is sponsored by EZ Tofu Press. All opinions are 100% my own.

Fresh lettuce, crispy pickled carrots and radish, and flavorful sauteed tofu make this Tofu Banh Mi Salad a standout supper.

If you're craving a banh mi but want something even more vegetable-forward, I have got you covered. This Tofu Banh Mi Salad is like the sandwich in salad form.

I love a banh mi sandwich. Savory tofu, a spicy spread, and vinegary pickled carrots and daikon just warm my heart. Slap those suckers onto crusty bread, and you have got a seriously awesome sandwich.

Of course, banh mi is not traditionally made as a salad. If you're looking for an authentic, vegan banh mi sandwich recipe, look no further than The Viet Vegan!

More Tofu Goodness: Twice-Baked BBQ Tofu, The Best Baked Buffalo Tofu Bites

Banh Mi Salad Ingredients

A traditional banh mi sandwich piles meat into a soft baguette-style loaf with pickled carrots and daikon radish, spicy chilis, and cilantro. I've made some substitutions to veganize this recipe and make it doable, even if you only have access to a regular grocery store.

Let's talk substitutions!

The first thing you'll notice is that my recipe calls for radishes instead of daikon for the pickles. That's because not everyone can find daikon at the grocery store, but radishes are pretty readily available and taste somewhat similar. If you have access to daikon, by all means, us it instead! Slice it into thin rounds or into matchsticks, like the carrots.

I'm also using one of my favorite prep cheats in this recipe. Instead of spending time cutting carrots into matchsticks, I'm using bagged shredded carrots. Most grocery stores stock this, but if yours doesn't, just cut your carrots into a similar size and shape, and you are good to go.

The last substitution is the tofu in place of meat. Since this is a salad, we are going to cube the tofu, instead of slicing it lunchmeat-style. I kept the marinade simple but flavorful. This is where you get that chili element that's in a traditional banh mi. The marinade includes garlic, ginger, jalapeno, and lime juice for plenty of flavor!

Making the Tofu

Before you marinate that tofu, though, you need to press it. You want your tofu nice and firm, so it holds up well in the salad. Getting that excess water out also leaves it thirsty, so it will drink in that tasty marinade.

I like to press my tofu with the EZ Tofu Press. Not only does the EZ Tofu Press get about ½ cup of water out of your tofu in just 10-15 minutes, but it also maintains the shape of the block. That's key for a recipe like this, where you will be cubing your tofu.

After you press your tofu, just toss it with the marinade ingredients, and you are ready to make your banh mi salad!

Making the Banh Mi Salad

While you marinate your tofu (see section above), whip up your banh mi pickles. I like to mix up the brine right in the jar where I will store them. Add the veggies to the jar, and set this aside while you prep everything else.

While the pickles set and the tofu marinates, you will be frying up your cubes of bread. This part of the recipe is inspired by a panzanella, a Tuscan salad starring soaked and sauteed bread.

When the bread is ready, saute your tofu, and toss it with the pickles and some of the pickle brine. Let this mixture rest for about half an hour, and then you are ready to assemble your salad!

Crisp, green leaf lettuce is the base for this salad. Layer on the tofu-bread-pickle mixture, then top everything off with some fresh cilantro and cucumbers.

Ready to make the banh mi salad of your DREAMS? Let's cook!

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