vegan bahn mi

Enjoy all the flavours in a Banh mi sandwich in a bowl! Vegan &amp; gluten-free!

Banh mi bowls with sticky tofu

pack tofu

tbsp avocado oil

soy sauce (regular

tbsp hoisin sauce (regular

tsp Sriracha

pack rice noodles

lettuce

carrots

cucumbers

red cabbage, or picked red cabbage

cilantro,

avocado, sliced

sesame seeds

Chop the tofu into cubes, and place in a hot pan with the oil on medium-high heat.

Allow to brown, approximately 3-5 minutes, and then flip the cubes to brown on each side.

Once each side is golden brown and crispy, turn off the heat, and toss the soy sauce, hoisin sauce, and Sriracha.

Cook the rice noodles according the package directions.

Plate your bowl with the noodles on the bottom, and top tofu, lettuce, carrots, cucumber, red cabbage, cilantro, avocado, and sesame seeds.

Top with extra soy sauce and hoisin sauce.

Hello! First, I want to say that this recipe is delicious and refreshing! It's simple to make so I meal-prepped it for lunches this week. I may have snacked on some tofu while making it! I just have one question about the nutrition facts. I've been logging my food into Cronometer to make sure I'm getting all of my nutrients and to try to practice better  portion control. I logged this recipe and  reported that it makes 2 servings since this recipes says it makes 2 bowls. However, Cronometer said that this recipe is 666 calories per serving, not the 371 reported above. Could you clarify on this? I also wasn't entirely sure what "half pack of rice noodles" equates to because the rice noodles I buy at an Asian grocery store is usually larger than a typical grocery store.

Could you clarify 1) the amount of rice noodles that should be used and 2) the calorie content/serving?

Again, the recipe is delicious and 600 calories isn't bad for a meal but it's a little higher than I usually have for my lunch so I might have to modify it for myself in the future if this is the case.

Thanks!

Wow! These Bahn Mi Bowls were fantastic. I especially loved the flavor of the tofu.

Loved this recipe! It was so easy. I doubled it for lunch leftovers and added kimchi. SO delicious 

What&#x27;s a Bahn Mi Bowl? A healthy vegan deconstructed Vietnamese sandwich! Loaded with greens, raw veggies, spicy tofu, brown rice, pickled veggies, and drizzled with a tangy Sriracha vegan mayo dressing.

Vegan Bahn Mi Bowl

kale (chopped)

Romaine lettuce (chopped)

carrot (shredded)

tri-colored grape tomatoes (cut in half)

jalapeno

cilantro (chopped)

limes (quartered)

microgreens

onions

cabbage

White vinegar (amount dependent on mason jar size)

Tablespoons sriracha (add a teaspoon at

soy sauce

rice wine vinegar

raw cashews (soaked beans

lemon juice

water

apple cider vinegar

sriracha

brown rice

Press and cut the tofu into 1 to 1 12 inch cubes

Whisk together marinade

Pour over the tofu in a refrigerator-safe container.

Shake to combine.

Refrigerate overnight for the best results.

Spicy Tofu

If grilling, do not cut into cubes before grilling unless grilling the pieces in a grill basket. Otherwise cut into two equal pieces and marinate and cook the slabs whole.

Pre-heat grill to 350 or medium-low

You can place the marinated tofu directly on the grill or use a grill basket.

Grill for 7 minutes on each side

Let cool slightly, then cut into cubes

Grilling Tofu

Follow the exact directions for marinating.

Pre-heat oven to 350 degrees

Place tofu pieces on a baking sheet with parchment paper or silicone baking mats; I used my copper crisper pan.

Baking Tofu 

Place marinated cubes into the basket, not touching each other. Some people prefer dipping pieces of marinated tofu in corn starch; I don&#x27;t use the cornstarch method but feel free to do so if desired. 

Cook on 370 for 10 minutes

Open the basket and turn large tofu pieces over.

Bake for 10 more minutes

Air-Fried Tofu

Heat a non-stick skillet to medium.

Add marinated tofu, only adding a small amount of the marinade at a time.

As the tofu cooks, using a spatula, turn it over, adding the additional marinade. 

Cook until brown on all sides and the marinade has diminished

Cooking Tofu in a Skillet

Prepare 1 cup of brown rice following package instructions. 1 cup uncooked rice yields 2 cups cooked.

Cook ahead of time and reheat for a time-saving tip.

Prepare the Brown Rice

Add all ingredients to a high-speed blender. Blend until smooth.

Add Sriracha in small amounts and taste to meet individual taste preferences.

For an unspicy dressing, substitute soy sauce or tamari for the Sriracha.

For a nut-free option, substitute silken tofu or white beans for the cashews.

Refrigerate until ready to serve.

Sriracha mayo dressing

Fill an 8 ounce or 16-ounce mason jar 3/4 full of white vinegar.

Pour the vinegar into a saucepan.

Now, add 1 Tablespoon for an 8-ounce jar or 2 Tablespoons for a 16-ounce jar, of agave, maple syrup, or date syrup

Bring to a boil.

Chop purple cabbage and place it inside the mason jar.

Pour the boiling vinegar combination into the jar covering the cabbage.

Leave on the counter until the jar mixture cools to room temperature.

Cover with a lid, and place in the refrigerator overnight.

Repeat the same process to make pickled red onions

Pickling the vegetables or raw cabbage and onions

Begin with 4 separate bowls

Begin with a base of brown rice, and a combination of kale and Romaine lettuce, diving the ingredients into four bowls.

Add the raw and pickled vegetables, again dividing into 4 separate bowls.

Top with microgreens, cilantro, and lime wedges.

Drizzle with the Sriracha mayo dressing.

Making the Bahn Mi Bowl

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Banh mi bowls with sticky tofu

Vegan Bahn Mi Bowl

Top 2 vegan bahn mi recipes from across the web

The most viewed vegan bahn mi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Banh mi bowls with sticky tofu

Vegan Bahn Mi Bowl

The most viewed vegan bahn mi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine