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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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Salad
Cuisine: Asian
Servings: 2


Marinated Tofu

  • 1/2 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
  • 1/4 small daikon cut into matchsticks
  • 1/2 cup rice vinegar
  • 1 tsp sugar
  • dash of salt
  • 1/4 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


  • 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 vinegar/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!