Vegan Tofu Banh Mi Salad
This vegan banh mi salad is light, refreshing, and so easy to make! Sweet, tangy marinated tofu pairs with fresh veggies and a spicy mayo dressing in this healthy and delicious salad.
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Servings: 2
Ingredients
Marinated Tofu
- ½ block firm tofu
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp maple syrup
- 1 tsp sesame oil
- pinch of red pepper flakes optional for spice
Pickled Veggies
- 1 small carrot cut into matchsticks
- ¼ small daikon cut into matchsticks
- ½ cup rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- ¼ cup water
Additional Veggies
- 1 cucumber cut into sticks
- 4 cups shredded lettuce
- handful of cilantro
Spicy Mayo Dressing
- 2 tbsp vegan mayo
- 1-2 tsp hot sauce depending on how spicy you want it
- 1 tbsp lemon juice
- 2 tsp hoisin sauce
Instructions
- Mix together marinade for tofu in a shallow dish. Slice tofu into wide strips and place in marinade. Marinate for at least 5 minutes on each side, the longer the better.
- While the tofu is marinating, prepare the pickled veggies. Mix together vinegar, sugar, salt, and water in a jar. Add in carrots and daikon, pressing them down so they are completely covered in the vinegar mixture. Add more water if they aren't completely covered. Let sit while you prepare the rest of the salad.
- When tofu is ready, air-fry at 350°F for 12-15 minutes, until crispy all around. Be careful not to burn the tofu.
- Soak cucumber slices in the leftover tofu marinade until ready to serve.
- Mix together all dressing ingredients. Place lettuce in bottom of salad bowl, and top with tofu, pickled veggies, marinated cucumber, and cilantro. Mix in dressing and enjoy!