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.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Salad
Cuisine: Asian
Servings: 2
Ingredients
Marinated Tofu
1/2blockfirm tofu
1tbspsoy sauce
1tbsplime juice
1tbspmaple syrup
1tspsesame oil
pinch ofred pepper flakesoptional for spice
Pickled Veggies
1small carrotcut into matchsticks
1/4small daikoncut into matchsticks
1/2cuprice vinegar
1tbspsugar
½tspsalt
1/4cupwater
Additional Veggies
1cucumbercut into sticks
4cupsshredded lettuce
handful of cilantro
Spicy Mayo Dressing
2tbspvegan mayo
1-2tsphot saucedepending on how spicy you want it
1tbsplemon juice
2tsphoisin 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!