This Vegan Bánh Mi Bowl is a plant-based take on the popular Vietnamese Banh-Mi sandwich and are filled with crispy tofu, fluffy cauliflower rice, colorful vegetables and a creamy Sriracha sauce and make the perfect light and healthy lunch or dinner. They’re easy to customize and naturally gluten-free, grain-free, dairy-free with low-carb, keto, paleo and Whole30 options.
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The Ultimate Vegan Bánh Mi Bowl Recipe
These vibrant vegan Bánh Mi Bowls are as good for you as they are for your taste buds. Loaded with vitamins, minerals, protein, antioxidants and so much more, they’re a completely plant-based lunch or dinner that always hits the spot. And because they’re made in 30 minutes or less, they’re sure to come in handy on busy weekdays!
Everything in these healthy bánh mi bowls can be made in advance and stored in meal prep containers or lunchboxes. If you’ve been struggling to find that go-to healthy meal for your family, you can finally stop the search. These veggie-packed tofu bowls will leave everyone satisfied, and they can be adapted to work with whatever ingredients you happen to have on hand. Plus they are easy to customize and naturally gluten-free, grain-free, dairy-free with low-carb, keto, paleo and Whole30 options.
What Exactly is a Bánh Mi Bowl?
Bánh Mi is popular Vietnamese sandwich that originates in Saigon and the word “bánh mi” translates into bread in Vietnamese. It is typically made using a crispy baguette that is filled with an assortment of thinly sliced meats (pork cha lua, deli meats or meatballs), cucumber and topped with pickled carrots and daikon or other pickled vegetables along with a spread of butter, mayo, some liver pate and fresh herbs.
This fail-proof plant-based bánh mi bowl recipe combines tofu, cauliflower rice, various veggies and a nutritious vegan mayo. It also includes plenty of substitution options to ensure that this bánh mi bowl you create pleases your palate and complies with your dietary restrictions.
Ingredients You’ll Need
Let’s talk ingredients. If you’re paleo or Whole30, you’ll want to substitute the tofu with your choice of roasted sweet potatoes or butternut squash and use compliant hot sauce and mayo of choice.
For the Crispy Tofu
- Organic Extra-Firm Tofu: Pressed, drained and cut into cubes.
- Fresh Lime Juice: From half a medium lime.
- Coconut Aminos: Or gluten-free tamari.
- Sriracha: We like this Sriracha from Paleo Steve’s but you can sub with chili garlic sauce or hot sauce of choice.
- Maple Syrup: Or any sticky liquid sweetener of choice. Vegan honey, agave or sugar-free liquid monk fruit / maple syrup all work.
For the Sauce
- Vegan Mayo: You can use homemade mayo, avocado mayo or preferred mayo of choice. If you’re not a fan of mayo, dairy-free plain Greek-style yogurt works too.
- Coconut Aminos
- Sriracha: Or hot sauce of choice
- Almond Butter: You can also sub with tahini or cashew butter.
- Toasted Sesame Oil: For that classic nutty flavor.
- Garlic Powder: Or finely minced garlic.
- Salt & Pepper: Added to taste.
- Water: Use this only as needed based on the consistency of your almond butter.
For the Vegan Veggie Bowls
- Cauliflower Rice: Cooked.
- Carrots: Finely shredded or sliced into thin matchsticks. Omit these for strict low-carb and keto bánh mi bowls.
- English Cucumber: Or Persian cucumbers, sliced into thin strips with a julienne peeler or a knife.
- Avocado: Cut into cubes.
- Radishes: Cut into rounds.
- Jalapeno: Sliced.
For the Garnish
- Fresh Lime Wedges
- Fresh Cilantro: Roughly chopped.
How to Make A Vegan Bánh Mi Bowl
From the tofu to the sauce to the bowls themselves, this vegan nourish bowl recipe keeps things super simple. Let’s get started!
Cook the Tofu
Cut and Season Tofu: Cut tofu into 16 slices. Place in a large bowl then add lime juice, coconut aminos, maple syrup and sriracha (or hot sauce). Gently toss to combine. Set aside to marinate while you prepare the other ingredients for the bowl.
Make the Sauce
Combine Ingredients:Whisk together the mayo, coconut aminos, almond butter, Sriracha, apple cider vinegar, sesame oil, garlic powder and salt and pepper until smooth. Set aside.
Prepare the Vegetables:
Chop and season: Cut the carrot into ribbons, cucumber into semi circles and radishes into sticks. Optional – to pickle them place in a bowl of ½ cup water, ½ cup coconut vinegar, 3 tbsp coconut sugar and 1 tsp salt. Allow to chill in the fridge and marinate for at least an hour.
Cook the Tofu
Fry the tofu in a pan: Heat a tablespoon of oil in a large non-stick pan over medium-high heat. Cook the tofu on each side for 3-4 minutes. Pour the remaining marinade over the top for it to soak as it cooks.
Put it all together
Enjoy! Serve these tofu bowls with some fresh lime wedges and the remaining sauce on the side.
Tips for Success
Don’t forget to check out the following tips and tricks before you start working on these veggie bowls.
- Press and Drain the Tofu Well: Removing as much moisture as possible from your tofu will ensure that it cooks up nice and crispy. Refer to my Tofu Cooking Tutorial for detailed instructions on how to do so as well as additional tips.
- Only Add Water to the Sauce as Needed: If the almond butter or tahini you used was fresh from the top of the jar, you may not have to add any water to your sauce. If the nut (or seed) butter wasn’t as drippy, mix in a small amount of water at a time until your sauce has a creamy, sauce-like consistency.
- Don’t Drizzle on All the Sauce at Once: We recommend adding a light drizzle of dressing to your Vietnamese bánh mi bowls and then drizzling on more as you go. This prevents the bowls from becoming soggy, which is helpful if you end up having leftovers.
Add-Ins & Variations
Feel free to load up these veggie bowls with whatever ingredients you’re craving. They couldn’t be more versatile!
- Add Toasted Walnuts
- Use Another Nut or Seed Butter for the Dressing
- Add Corn
- Sub the Cauliflower Rice for Riced Broccoli
- Use Lemon Tahini Dressing Instead of Sesame
- Add Vegan Cheese
- Add Pumpkin Seeds
- Use Another Protein That Works with Your Diet
Storage Instructions
It’s no secret that these bowls are perfect for meal prep. We like to store the veggies, rice, tofu and sauce separately if we’ve made them in advance.
If you’re storing leftovers, just be sure to keep the vegan bowls separate from the sauce. Place them in their own airtight containers and refrigerate them. The bowls will last for 3-4 days and the sauce will last for up to 1 week.
If you’d like to warm up the tofu, remove each piece from the bowl and reheat it in a 375°F oven or Air Fryer until it’s very hot throughout. The cauliflower rice can be warmed up over a low-heat burner on the stove. Add a splash of water or oil to re-hydrate it and stir frequently.
Are These Freezer Friendly?
Certain components of these vegan banh mi bowls can be frozen. Namely, the rice, the tofu and the veggies.
- To Freeze the Cauliflower Rice: Place the cooled rice into a heavy-duty storage bag and freeze it for up to 6 months. Thaw it out in the fridge before reheating it. You can also freeze it before it’s cooked if you’re meal prepping.
- To Freeze the Tofu: Keep in mind that your tofu may develop a slightly spongy texture after being frozen and thawed. If you’d still like to freeze it, place the cooled tofu into a freezer-safe container and store it for up to 2 months, thawing it out in the fridge before reheating it.
- To Freeze the Veggies: Place the prepared veggies into a freezer-safe container and store them for up to 8 months. Thaw them out in the fridge before using them.
More vegan bowl recipes you will love:
This Vegan Bánh Mi Bowl is a plant-based take on the popular Vietnamese Banh-Mi sandwich and are filled with crispy tofu, fluffy cauliflower rice, colorful vegetables and a creamy Sriracha sauce and make the perfect light and healthy lunch or dinner. They're easy to customize and naturally gluten-free, grain-free, dairy-free with low-carb, keto, paleo and Whole30 options.
- 1 lb extra firm tofu
- 1/2 Juice from half medium lime
- 3 tbsp coconut aminos , may sub with gluten-free tamari or low sodium soy sauce if not gluten-free
- 1 tbsp maple syrup , or preferred sticky liquid sweetener of choice. Use sugar-free maple syrup or a few drops of liquid monk fruit for low carb / keto. Omit for Whole30.
- 1 tbsp Sriracha , may sub with chili garlic sauce or hot sauce of choice. Use compliant hot sauce brand for Whole30.
- ¼ cup vegan mayo , may sub with avocado oil mayo for Whole30 or dairy-free plain Greek-style yogurt if not a fan of mayo.
- 2 tbsp coconut aminos
- 1 1/2 tbsp creamy almond butter
- 1 tbsp Sriracha , may sub with chili garlic sauce or hot sauce of choice. Use compliant hot sauce brand for Whole30.
- 1 tsp apple cider vinegar
- 1 tsp sesame oil
- 1/2 tsp garlic powder
- Salt and black pepper , to taste
- 2 cups cooked cauliflower rice
- 1 medium carrot , shaved into ribbons or thinly sliced.
- ½ large English cucumber
- 8 radishes , cut into matchsticks.
- 1 jalapeno sliced
- Handful of fresh cilantro , chopped
Cut tofu into 16 slices. Place in a large bowl then add lime juice, coconut aminos, maple syrup and sriracha (or hot sauce). Gently toss to combine. Set aside to marinate while you prepare the other ingredients for the bowl.
Whisk together the mayo, coconut aminos, almond butter, Sriracha, apple cider vinegar, sesame oil, garlic powder and salt and pepper until smooth. Set aside.
Cut the carrot into ribbons, cucumber into semi circles and radishes into sticks. Optional - to pickle them place in a bowl of ½ cup water, ½ cup coconut vinegar, 3 tbsp coconut sugar and 1 tsp salt. Allow to chill in the fridge and marinate for at least an hour.
Heat a tablespoon of avocado oil in a large non-stick pan over medium-high heat. Cook the tofu on each side for 3-4 minutes. Pour the remaining marinade over the top for it to soak as it cooks.
Divide the cauliflower rice evenly among bowls. Top with some tofu, vegetables and jalapeño.
Garnish each bowl with some fresh cilantro, sesame seeds, optional nuts and a drizzle of sauce.
Serve these tofu bowls with some fresh lime wedges and the remaining sauce on the side.
To Store
- Meal Prep: Store veggies, rice, tofu & dressing separately if prepping bowls in advance.
- Leftovers: If storing leftovers, keep bowls separate from dressing. Place them in their own airtight containers and refrigerate. Bowls will last for 3-4 days and dressing will last for up to 1 week.
To Reheat
- Tofu: Remove tofu from bowls and reheat in a 375°F oven or Air Fryer until very hot throughout.
- Cauliflower Rice: Warm rice over low heat, adding a splash of water or oil and stirring frequently.
To Freeze
- Rice: Place cooled rice into a heavy-duty storage bag and freeze for up to 6 months. Thaw in the fridge before reheating. You can also freeze it before it's cooked if meal prepping.
- Tofu: Keep in mind that frozen & thawed tofu may develop a slightly spongy texture. If you'd still like to freeze it, place cooled tofu into a freezer-safe container and store for up to 2 months, thawing in the fridge before reheating.
- Veggies: Place prepared veggies into a freezer-safe container and store for up to 8 months. Thaw in the fridge before using.
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