Vegan Banh Mi Bowls
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.
Ingredients
- 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.
Sauce:
- 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
For the Bowls
- 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
Instructions
Prepare the Tofu
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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
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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 bowls
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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.
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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.
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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.
Recipe Notes
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.