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Tofu Banh Mi Salad With Pickled Vegetables [Vegan]

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In this recipe, the amazing flavors of a banh mi sandwich are transformed into a salad. Pickled beets, carrots, and radishes sit on a bed of shredded purple cabbage, giving this delicious meal an eye-catching vibrancy. It's then topped with garlicky baked tofu and a creamy, spicy dressing. The dressing is light enough to complement the flavors of the pickled vegetables and soy sauce.

Tofu Banh Mi Salad With Pickled Vegetables [Vegan]

This Recipe is :

Dairy FreeVegan

Ingredients

  • 1 14-ounce package of extra firm tofu
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon garlic powder
  • 1/4 cup, plus 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon light brown sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil
  • 1 cup carrots, peeled and julienned
  • 1/2 cup radishes, julienned
  • 1/2 cup beets, peeled and julienned
  • 3/4 cup water
  • 3/4 cup sugar
  • 1/2 cup apple cider vinegar
  • 1/2 cup white vinegar
  • 1/2 teaspoon salt
  • 4 cloves crushed garlic
  • 1 teaspoon ground ginger
  • 1 teaspoon crushed red pepper seeds
  • 2 tablespoons vegan mayonnaise
  • 2 teaspoons sriracha sauce
  • 1 cucumber, peeled
  • A bunch of cilantro
  • 1 jalapeño, thinly sliced
  • 1 head of purple cabbage

Preparation

To Pickle the Vegetables: 

  1. Pickle the vegetables by placing the carrots and radishes in a 16 ounce jar with 2 garlic cloves, 1/2 teaspoon ginger, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon black pepper. Place the beets in an 8 ounce jar with 2 cloves of garlic, 1/2 teaspoon ginger, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon black pepper.
  2. Combine water, sugar, vinegars, and salt in a small saucepan over low heat until sugar and salt have dissolved.  Distribute vinegar mixture over the vegetables in the 2 jars.  It should fill both, covering the vegetables in each jar.  Refrigerate over night.

To Make the Tofu:

  1. Preheat the oven to 350°F.
  2. Prepare the tofu by rinsing it and draining it.  To drain it, you can either use a tofu press, or if you don’t have one, you can set a small plate upside down on a large plate. Place the tofu on the bottom side of the small plate and place another small plate on top of the tofu. Then place something of substantial weight on top of that plate.  Let the excess moisture drain onto the large plate.
  3. After about 15 minutes, cut the tofu in half crosswise (essentially butterflying it into two thinner pieces), then cut each half into uniform size cubes. Put the cubes in a bowl and season with garlic powder and black pepper. Toss gently until coated. Pour 1/4 cup soy sauce over tofu, tossing occasionally to coat until ready to bake.
  4. Lightly grease a baking sheet with olive oil and arrange tofu on the sheet. Bake for approximately 25 minutes, flipping once during cooking, until tofu is crisp and firm, but still slightly tender.
  5. While the tofu is cooking, prepare cabbage by cutting it into thin shreds. You can slice a circular piece off the side and then cut that slice into strips. Continue until you have enough for the salads.

To Make the Dressing and To Serve:

  1. Prepare the dressing by combing 2 tablespoons soy sauce, rice vinegar, light brown sugar, and sesame in a small jar.  Shake together vigorously until combined.
  2. Use a vegetable peeler to slice cucumber into thin strips, peeling all sides until seeds are reached.
  3. Prepare sriracha-mayo by combining vegan mayonnaise and sriracha.
  4. Prepare salad by topping cabbage with pickled veggies, cucumbers, cilantro, jalapeño, and tofu.  Dress cabbage with soy sauce dressing and top tofu with sriracha-mayo.  Serve.

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AUTHOR & RECIPE DETAILS


photo

I’m Jackie, a stay at home mommy of one amazing little girl.  My daughter, Zoey, is two years old, a huge Disney aficionado and Minnie Mouse super fan.  She’s also the most amazing little helper in the kitchen that a mommy could ask for, and so she is… my Minnie Chef.  Zoey has inspired me to foster a healthy lifestyle for our family and our journey begins together in the kitchen.  We are a Miami based mommy and daughter cooking duo who love to create, photograph and eat mostly healthy, plant based recipes.  Because our journey so far has had such a positive impact on our family, I have decided to share my story with others.  You can find all of our favorite recipes and stories about our cooking adventures on our blog, The Minnie Chef.  I’m just a mom trying to make a difference by helping families like mine who want a healthy lifestyle and to get their children off to a healthy start in life, leading by example and through a hands on approach.


 

 



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