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Tofu Banh Mi-Inspired Salad
Ingredients
For the Banh Mi Pickles
- ¾ cup seasoned rice vinegar
- ¼ cup water
- ¼ cup organic sugar
- ½ teaspoon salt
- ¾ cup shredded carrots
- ¾ cup sliced radish cut into matchsticks. 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
- ½ teaspoon black pepper
To Sauté
- 2 tablespoons toasted sesame oil divided
- 1 cup cubed baguette About ¼ a regular-sized loaf will do the trick; go for ½" pieces.
For the Dressing
- 3 tablespoons vegan mayo
- 2 tablespoons hoisin sauce
- 1 tablespoon lime juice
- 1 teaspoon sriracha sauce
For the Banh Mi Salad
- 4 cups chopped green leaf lettuce
- ¼ cup chopped fresh cilantro
- ½ cup sliced cucumber
- sliced jalapeno optional
Instructions
Make the banh mi pickles.
- Stuff the carrots and radishes into a mason jar, packing them tightly. Warm up the vinegar and water on the stovetop or in the microwave, then stir together the vinegar, water, sugar, and salt, and pour over the veggies. 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
- Add the soy sauce, lime juice, and black pepper to the tofu. Mix well with the tofu, and set aside to marinate while you sauté the bread.
Make the dressing.
- Whisk together the dressing ingredients in a small bowl, and set aside.
Time to saute.
- Heat 1 tablespoon of the oil in your frying pan on medium high, and sauté 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. Set aside.
- Heat the remaining tablespoon of oil on medium high. Cook the tofu and the marinade, stirring, until the tofu begins to brown, around 7 to 10 minutes. Set aside.
Assemble the Salad
- Divide the lettuce, cilantro, and cucumber between your bowls. Top each bowl with some of the pickles, bread, and tofu. Top with sliced jalapeño and drizzle on the dressing.
Notes
Store leftover veggies separately from the tofu, bread, and pickles. Toss together just before serving. Leftovers will keep for two to three days in the refrigerator. The bread will lose its crunch as it sits in the fridge.
You can make the pickles and marinate the tofu up to a day ahead.
Servings 4
Nutrition
Calories: 434kcal | Carbohydrates: 52g | Protein: 15g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 0.2mg | Sodium: 1461mg | Potassium: 427mg | Fiber: 3g | Sugar: 20g | Vitamin A: 4519IU | Vitamin C: 10mg | Calcium: 125mg | Iron: 4mg
