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    Home » Simple Vegan Recipes » Homemade pickles & preserves

    Easy Tofu Banh Mi Salad

    Last Modified: Sep 13, 2019 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print

    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.

    fork taking a bite from a bowl of banh mi salad

    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.

    tofu, bread, and pickles in a bowl

    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!

    tofu marinating in a glass dish on the table

    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.

    Pressing Tofu in the EZ Tofu Press

    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!

    fork taking a bite of tofu banh mi salad

    Easy Tofu Banh Mi Salad

    Fresh lettuce, crispy pickled carrots and radish, and flavorful sauteed tofu make this Tofu Banh Mi Salad a standout supper.
    Prevent your screen from going dark
    5 from 2 votes
    Print Pin Rate
    Course: Main Course, Salad
    Cuisine: Vegan
    Keyword: banh mi salad, tofu banh mi
    Prep Time: 35 minutes
    Cook Time: 20 minutes
    Total Time: 55 minutes
    Servings: 4
    Calories: 350kcal
    Author: Becky Striepe

    Ingredients

    For the Banh Mi Pickles

    • ¾ cup seasoned rice vinegar
    • 1 tablespoon organic sugar - optional, but recommended
    • ½ teaspoon salt
    • ¾ cup shredded carrots
    • ¾ cup radish slices - Cut them as thinly as you can. If you can get your hands on daikon, then peel it and cut into matchsticks instead of using radishes.

    For the Tofu

    • 1 block extra firm tofu - pressed and cut into ½" cubes
    • 2 tablespoons soy sauce
    • 2 tablespoons lime juice
    • 1 teaspoon garlic powder
    • ½ teaspoon ginger powder
    • 1 small jalapeno - minced (remove the seeds, if you prefer less heat)

    For the Saute

    • 6 tablespoons olive oil
    • 2 cups cubed baguette - About ½ a regular-sized loaf will do the trick; go for 1" pieces.

    For the Banh Mi Salad

    • 4 cups chopped green leaf lettuce
    • ¼ cup chopped fresh cilantro
    • ½ cup sliced cucumber
    • sliced jalapeno

    Instructions

    Make the Pickles

    • In a mason jar, stir together the vinegar, sugar, and salt. Add the carrots and radishes, making sure you submerge the veggies in the liquid. Set this aside and let the veggies marinate on the counter while you prep everything else. You can do this the night before, if you prefer.

    Marinate the Tofu

    • In a small bowl, toss together the tofu with the soy sauce, lime juice, garlic, ginger, and jalapeno. Set aside to marinate while you saute the bread.

    Time to Saute

    • Heat ¼ cup of the oil in your frying pan on medium high, and saute the bread for about 5 minutes, until it’s nice and browned. Make sure you stir frequently and get all of that bread coated in oil. Transfer to your serving bowl.
    • Heat the remaining 2 tablespoons of oil on medium high. Cook the tofu and the marinade, stirring, until the tofu begins to brown, around 7-9 minutes.
    • Transfer the tofu into the bowl with the bread.

    Assemble the Salad

    • Drain the pickles, reserving ¼ cup of the marinade. Toss the pickles and marinade with the bread and tofu. Spoon the bread-tofu mixture over a bed of lettuce with a tablespoon of cilantro, a handful of sliced cucumber, and sliced jalapeno on top of each bowl.

    Video

    Nutrition

    Nutrition Facts
    Easy Tofu Banh Mi Salad
    Amount per Serving
    Calories
    350
    % Daily Value*
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    More tofu recipes

    • Vegan crispy tofu
    • Vegan tofu ricotta (nut free!)
    • Easy Vegan Quiche Lorraine
    • Crunchy Panko Tofu (baked or air fryer)

    More Homemade Pickles & Preserves

    • No-Cook Spiced Fig Spread
    • Pickled okra recipe for Okra Day at Freedom Farmers Market
    • Sweet pickled onions (red or white)
    • Easy Green Bean Refrigerator Pickles

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. Cadry

      July 04, 2019 at 8:38 am

      5 stars
      Yum! I love meals that are super healthy but also satiating & flavorful. This bowl has all of that in spades!

      Reply
      • Becky Striepe

        July 05, 2019 at 8:22 am

        Thank you, Cadry!

        Reply
    2. Sarah De la Cruz

      July 01, 2019 at 1:48 pm

      Ooh, this looks delicious! I am obsessed with the Bahn Mi salad at Veggie Grill so I can't wait to try it at home! Such a smart idea to serve this like panzanella!

      Reply
    3. Dianne

      July 01, 2019 at 12:06 pm

      5 stars
      I love bahn mi sandwiches and it's pure genius to turn them into a healthy salad. So delicious!

      Reply
    4. Chitra Jagadish

      September 18, 2014 at 12:59 pm

      wow this looks delcious...cant wait to give it a try... :)

      Reply
    5. Jaime

      September 17, 2014 at 11:51 am

      What a genius idea!! I've been meaning to make bahn mi, but now I'm going to do this instead. Pinned!

      Reply
      • Becky Striepe

        September 17, 2014 at 11:53 am

        Yay! Enjoy it, Jaime!

        Reply
    6. acookinthemaking

      September 16, 2014 at 4:26 pm

      Brilliant! I love banh mi and this looks so good!

      Also, I'm so glad you used the radishes and jalapeno too...those are things I'm much more likely to have lying around my kitchen on any given day :)

      Reply
      • Becky Striepe

        September 16, 2014 at 4:27 pm

        Thank you! I am excited to defrost the rest of my stale bread and make this again!

        Reply
    7. Claryn

      September 16, 2014 at 8:52 am

      I think I love you for coming up with this. Panzanella is awesome and I would kill for banh mi pretty much any day!

      Reply
      • Becky Striepe

        September 16, 2014 at 10:27 am

        Thank you so much! :D

        Reply
    8. Alissa

      September 15, 2014 at 5:18 pm

      Very clever, and delicious looking! I love banh mi and panzanella - awesome idea to combine them! :)

      Reply
      • Becky Striepe

        September 15, 2014 at 5:32 pm

        Thank you, Alissa!

        Reply
    9. Cadry's Kitchen

      September 15, 2014 at 12:37 pm

      This sounds fabulous! I have been really into homemade croutons this summer. Plus, like you said, it's a great cooking improv tool when good bread has gone bad.

      Reply
      • Becky Striepe

        September 15, 2014 at 2:00 pm

        Thank you, Cadry!

        Reply

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    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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