Tofu Banh Mi Bowls
Tofu Banh Mi Bowls

Prep time: 15 mins

Cook time: 10 mins

Serving size: 2

Difficulty: Easy

I have been loving these savory vegan banh mi bowls! They make for a perfect meal any night of the week and can be prepared in under 30 minutes. Loaded with fresh veggies and tasty tofu, this recipe is a great addition to your weekly dinner menu!


Pickled Veggies

1 large carrot

2 persian cucumbers

2 radishes

1/2 jalapeno

2 Tbsp rice vinegar

1/2 cup water

1 Tbsp maple syrup

1 tsp salt


1 block tofu, pressed and sliced

1/4 cup soy sauce

2 Tbsp sesame oil

2 Tbsp maple syrup

2 Tbsp vinegar

2 tsp sriracha

2 Tbsp minced garlic


3 Tbsp plant based mayo

1/2 Tbsp sriracha

1/2 Tbsp hoisin

2-3 Tbsp water


2 cups cooked quinoa

1 cup fresh cilantro

Sesame seeds


  1. Start by making the pickled ingredients. Cut the carrots and cucumber julienne style, slice the radish and jalapeno.
  2. Add the veggies to a bowl with the vinegar, water, maple syrup and salt. Cover and let sit for 1 hour.
  3. Add the tofu to a shallow dish. In a bowl, stir together the soy sauce, sesame oil, maple syrup, vinegar, sriracha and minced garlic and then pour over the tofu. Cover and let marinate for 1 hour.
  4. Heat a non-stick pan with oil and cook each side of the tofu for 5-7 minutes and golden brown.
  5. Stir together the sauce ingredients.
  6. To assemble the bowls, add 1 cup of quinoa to a serving dish and top with pickled veggies, tofu slices, fresh cilantro and sesame seeds.
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