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Bahn Mi Salad with Tofu

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 minutes
Cook Time 15 minutes
Total Time 30 minutes
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!