Baked Tofu Banh Mi Salad


Baked Tofu Banh Mi Salad

28 oz super firm tofu, cut into 1/2″ – 1″ pieces
1 cup lite soy sauce
4 tbsp rice wine vinegar
1 tbsp sugar
1 scallion, finely chopped

1/2 cup mayo or vegan mayo
1/4 cup reserved tofu marinade (plus more if needed)
1 tbsp sriracha (or more/less to taste)

2 carrots, peeled and thinly sliced on an angle
2/3 English cucumber, halved, seeds scraped out and thinly sliced at an angle
1 bunch radishes, quartered
6 tbsp rice vinegar
2 tsp sea salt
1/2 tsp sugar

8 oz French bread, cut into 1″ cubes (needs to be stale, if bread is too fresh, leave cubes on the counter overnight to stale)
1/4 cup fresh cilantro, stems removed
2 tbsp black sesame seeds, for sprinkling


*Components can all be made ahead of time*

For tofu: Combine all tofu ingredients in a zip top bag and marinate 4-24 hours (ok, but really, if you’ve only got 30 minutes, that’s fine, too). Preheat oven to 350F. Drain tofu reserving the marinade. Place cubes on a parchment paper lined baking sheet and bake for 30 minutes or until tofu begins to brown in places where it’s exposed. Allow to cool.

For dressing: Whisk all ingredients together in a small bowl, adding more marinade, if needed, to create a drizzleable consistency. Store in the fridge until ready to use.

For veggies: Combine all ingredients and “marinate” in the fridge for 12-24 hours.

To assemble salad: In a large bowl, layer half (each) of the bread, dressing, veggies, tofu and cilantro. Repeat. Top with sesame seeds. Toss just before serving.

Nutrition Facts

Serving Size:4


Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
Share a Picture of your Results!

Leave a Reply

Your email address will not be published. Required fields are marked *