If there’s one stereotype I’m on a mission to debunk, it’s the notion that salads are the poster child for boring and sad meals. We’ve all had that sad iceberg lettuce salad with a few shredded carrots and a tomato. It’s not really satisfying and it definitely doesn’t make you HAPPY. So, I’d like to welcome you to my “NOT Sad Salad Series!” And welcome to this recipe: Vegan Bahn Mi Salad. This salad has a symphony of textures and nutritional benefits.

I want to shake up the salad world with creations that make you smile, and happy! I like to combine a variety of flavors and textures, making salads fun and always dressed with a homemade dressing. In this salad series you can always expect a salad that is easy to make that incorporates many nutritional elements that work together. You’ll be getting a hefty serving of veggies (some fruits and nuts likely as well!), plant-based protein, and a tasty homemade dressing.

Why A Bahn Mi Salad?

I mean, you guys know by now I love salads and this felt like the perfect way to make a unique flavor combo! During my travels to Vietnam, the Banh Mi sandwich, a quintessential Vietnamese delicacy, became an instant favorite of mine. Its unique combination of flavors and textures captivated my taste buds, inspiring me to recreate this culinary masterpiece with a twist. Eager to infuse my kitchen with the essence of Vietnamese cuisine, I decided to transform the traditional Banh Mi into a vibrant, nourishing vegan salad, featuring tofu as the star protein.

The Tofu & Pickled Vegetables

Crafting this dish begins with marinating the tofu in a simple yet flavorful blend of lime, maple syrup, and soy sauce. This marinade not only infuses the tofu with a sweet and tangy depth but also ensures that each bite is packed with the authentic flavors reminiscent of the streets of Vietnam. To complement the tofu, pickling vegetables is a must. The process is straightforward and rewards you with a crunch and a tang that elevate the salad to new heights, mirroring the pickled components found in a classic Banh Mi.

Flavors Coming Together

The creamy spicy mayo dressing is where the magic happens, tying all the elements together with its rich, fiery kick. This dressing is not just about adding moisture; it's about introducing a layer of flavor that's bold yet perfectly balanced, making each forkful a delightful experience.

Turning the Banh Mi into a salad not only makes this dish lighter and more suitable for various dietary preferences. It also allows each ingredient to shine. From the marinated tofu to the pickled vegetables and everything in between. It's a testament to the adaptability and enduring appeal of Vietnamese flavors, reimagined in a form that's fresh, vegan, and utterly delicious.

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Vegan Bahn Mi Salad

Marinate tofu in a lime, maple syrup, and soy sauce mixture, then assemble a salad with pickled vegetables and a creamy spicy mayo dressing for a vegan take on the classic Banh Mi sandwich.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course, Salad

Servings 4 people

Ingredients

Marinated Tofu

1 block firm tofu
2 tablespoon soy sauce If GF, tamari
2 tablespoon lime juice
2 tablespoon maple syrup
2 teaspoon sesame oil
pinch of red pepper flakes

Pickled Veggies

1-2 carrots cut thinly
¼ small parsnip or 2-3 radishes cut thinly
½ cup rice vinegar
1 tablespoon sugar
½ teaspoon salt
¼ cup water

Spicy Mayo Dressing

2 tablespoon vegan mayo
1-2 teaspoon hot sauce
½ lemon juiced
2 teaspoon hoisin sauce

Other Ingredients

1 cucumber
1 head of lettuce I used green leaf
cilantro
⅓ cup cashews

Instructions

Cut your pressed tofu into thin slices then cover with the marinade for at least 5 minutes. Air fry 15 min 350F
Cut your carrots and parsnips into thin small sticks then leave fully submerged in the pickling mixture (add more water if they are not all fully submerged).
Chop the rest of your veggies and mix all of the ingredients in your sauce
Combine the air fried tofu, veggies, cilantro, cashews, pickled veggies, and dressing and enjoy!

Wrapping up this culinary journey, the Vegan Banh Mi Salad is more than just a meal. It's a celebration of Vietnamese flavors, adapted to fit a modern, health-conscious lifestyle. Whether you're a longtime fan of Vietnamese cuisine or new to these flavors, this salad is a gateway to exploring the rich tapestry of tastes Vietnam has to offer. I hope you're inspired to try this recipe and share your experience.

If you're looking for another delicious salad recipe, check out my NOT SAD Lemon Tahini Poppy Seed Salad!